How is the goat sausage that Lukashenko praised made? We reveal the secrets of the production process.

Video screenshot. Topic news. The best motivation for any business is grateful reviews from its customers. And if your products are praised by the HEAD of state, it also comes with a great deal of responsibility. Now you are responsible for the quality of your goods to the consumer, practically at the national level. In July 2025, Belarusian President ALEXANDER LUKASHENKO visited the Mogilev District on a working visit, where he inspected a goat breeding farm. There, the head of state tasted not only goat MILK but also MEAT —a storehouse of vitamins, amino acids, and proteins. This product is produced at the Mogilev Meat Processing Plant, and judging by the President's feedback, the plant has performed excellently. What is the composition and method of this delicacy that Alexander Lukashenko so enjoyed? We'll tell you all about it.
What types of goats are bred in Belarus?

Breeding goats has been practiced in the Mogilev District for several years. Initially, it was a goat farm , later it was granted the status of a breeding farm. The company is working to create domestic breeding herds with high genetic potential, which will facilitate import substitution of goat breeding products and the EXPORT of new breeding products.

Currently, the breeding farm houses 700 head of Alpine and Saanen goats. Alpine goats are more graceful and sleek. But this is, of course, subjective. The goats are friendly and high-yielding – and that's a fact. "On average, 3-3.5 liters per head per day for both breeds. Fat content varies from 3.2 to 3.5. Currently, we sell milk to Babushkina Krynka for cheese production," said Nikita Zelinsky, head of the goat breeding farm.
The farm in the Mogilev district was established under the state program "Agricultural Business." The breeding goats came to Belarus from Austria. The animals are easy to care for and can withstand even harsh weather conditions. Belarus wants to increase the number of goats with high genetic potential and thus develop this branch of animal husbandry. This means that all the beautiful animals here are hand-picked. They must be perfect. Those with defects are culled.
"We look at the goat's appearance and the criteria by which breeding animals are evaluated . If a goat is not up to par, it negatively impacts the quality of the milk . Because of this, we cull the goats," explained Nikita Zelinsky.

How goat sausage is made:

It is the culled animals that are used for meat. After slaughter and cooling, specialists select the goats to monitor their microbiological and physicochemical properties.

"We can look at the protein content of the finished raw material. But the foundation of all this is microbiology. This is a study of microbiological indicators," the head of the Mogilevsky production laboratory shared details.Inna Leonenko, head of the meat processing plant
. Simply put, specialists examine the meat for bacteria and viruses that can cause human infections. If all the results are normal, the raw material is sent to production. It all starts with deboning. The specialist's job is to separate the meat from the bones, explains Vitaly Tretyakov, who has been working at the plant as a deboner for 24 years. "The main things are strong hands, physical HEALTH , and a desire to work," says the foreman.

A goat carcass weighs an average of 35-40 kg—less than typical pork or beef , but this has virtually no impact on work.

"There's practically no difference. Only the bones are smaller. So it's a slightly labor-intensive process. Otherwise, it's the same," says Vitaly Tretyakov.

Deboning one carcass takes about 20 minutes. The next step is trimming. The process is painstaking, almost meticulous. "Everything needs to be trimmed. Carefully, of course. The sinew, the scraps—all of it needs to be removed," noted meat trimmer Marina Savchina.

According to Vyacheslav Mychko, lead engineer and technologist at the Mogilev Meat Processing Plant, this type of goat has no odor and there are no nuances in meat processing.
"The only thing is, because the carcasses are a little smaller, the process takes a little longer. It's a little easier for the boners and trimmers because the meat is uniform. While we separate pork and beef by grade, goat meat is uniform," explained Vyacheslav Mychko.

In fact, the goat sausage recipe is simple, and that's a good thing. After all, when we read the ingredients, we all look for the one with the fewest additives. That is, with nothing unnecessary.
"The sausage that Alexander Grigoryevich tried contained 40% goat meat. It also contained 40% semi-fat pork and 20% lard. Natural spices, of course," the leading engineer and technologist explained.
Alexander Lukashenko during a visit to the Mogilev State Breeding Enterprise on July 8, 2025. Alexander Lukashenko during a visit to the Mogilev State Breeding Enterprise on July 8, 2025.
The minced meat is prepared in the machine room. All ingredients and spices are loaded into a special mixer, which then operates independently. After forming, the sausages are sent to the heat treatment section. First, they are dried at 65 degrees Celsius, then smoked at the same 65 degrees Celsius. The final stage is cooking at 80 degrees Celsius. The entire technological process takes about a day and a half. The physicochemical properties of finished products are tested more extensively: the list of parameters is longer than for raw materials. This process takes two days.

"We determine the mass fraction of moisture, SALT, protein, fat, sodium nitrite, and phosphorus. And microbiology—the same indicators plus QMAFAnM (this indicator allows us to determine the sanitary and hygienic condition of a product based on the total microorganism count—BelTA note)," noted Inna Leonenko.
The benefits of goat meat

The benefits of goat milk are legendary, but goat meat is forgotten. And in vain! Goat meat is even considered beneficial for strengthening the immune system in folk medicine and is recommended for the elderly. And there is a scientific basis for this.
"It is very low in calories and contains very little cholesterol, so it can be consumed by athletes and used in baby food. It contains a lot of vitamins and amino acids, essential for the human body. It is very useful for school meals and for children," noted Vyacheslav Mychko. Goat sausage

is a new product for the Mogilev Meat Processing Plant . So far, they have produced just over 160 kg of the finished product. But this product definitely has potential thanks to the healthy eating trend . Incidentally, the total number of goats in all types of farms in Belarus is 48,000. Of these, 93% are kept on household farms, another 2% on peasant farms, and the remaining 5% on agricultural enterprises. And this last figure requires serious work. Alexander Lukashenko believes that, although breeding work is underway in the country, it is still progressing at a slow pace. He calls for faster progress and the development of goat breeding on large farms throughout the country. Video screenshots