Here are a few sausage recipes:
Why? Coz ya gota love a good sausage...
My only recomendations are: That when makeing your own snags, use natural caseing (skins). I know some people are a bit turned off by the thought of useing sheeps guts to hold there sausage together. But the synthetic alernative is made from boiled cows toenails....Yuk!
Also, sausages are not for the health conscious. Don't get freaked out by the stagering amount of salt and fat that goes into the average sausage. If you skimp to much on the salt and fat you'll end up with a bland dry lump that tastes a bit like my work boots!
I was given an antique sausage machine as a wedding present by a dear friend of mine, it's a big brutal cast iron jobie. Great to use, whatch the fingers though. The following are recipes that I've thought up:
Chicken Sausage.
Ingredients:
1 kg of minced chicken.
250g pork fat.
250g red onion.
250g bread crumbs.
1/3 cup chicken stock.
6 cloves of garlic.
1 & 1/2 heaped table spoons of salt flakes.
1/2 table spoon of fresh cracked pepper.
1/2 tea spoon of mace.
Method:
Very finley dice the onion and garlic, fry gently in a pan with a knob of butter. When the onion becomes translucent and the garlic is fragrent add the stock and bring to the boil. Simmer uncovered for 2 or 3 minutes and add the bread crumbs, stir untill combined then remove from heat and set aside to cool.
Dice the pork fat into small pieces and combine with the chicken, salt, pepper, mace, and cooled bread crumb mix. Pump mixture into caseing leaveing enough room for the filling to expand when cooking. This should be enough for about 2 dozen 100g sausages.
Spicey Pork.
Ingredients:
1 kg minced pork.
250g bacon.
250g bread crumbs.
4 long red chillis.
3 spring onions.
3 cloves of garlic.
5g fresh ginger, peeled.
3 tablespoons of ket chap manis. (Indonesian soy sauce).
1 tablespoon cracked pepper.
Method:
Blitz the bacon, bread crumbs, chillis, spring onion, garlic, ginger, ket chap manis, and pepper in a food processor. With the processor running add a little water untill the mixture comes together. Add minced pork and pulse untill combined. Fill caseings leaveing enough room for the mixture to expand when cooked. This should be enough for about 20 sausages.
A few notes on cooking:
I've been to more than a few barbys where the snags were: Bought from the supermarket, cooked on a gas fired grill, and burnt to a crisp. Wrong , wrong, wrong.... Meat is slaughtered for sausages, theres no need to murder it on the barbeque. Store bought generic style sausages contain the most horrendous list of ingredents imaginable. Strangley heaps of people think they taste alright. Just think how good a sausage that contains top quality meat, and spices will be!
One of the best (and easiest) ways to cook the perfect sausage is to grill/bake over hot coals. Heat beads are prefect for this. Most people either own a Webber style BBQ, or have the means to light a fire useing heat beads and bug a grill on top. For this example I will asume ownership of a Webber.
Fire up your Webber with enough heaped up heat beads to cover the area of the average dinner plate. Place the coals in the center, when the beads are well alight place the lid on top, with the vents full open allow to heat for about ten minutes.
Now it's time to cook the snags. Remove the lid from the BBQ and arrange the sausages fitting snug against one another on the grill, but only so many as to cover the area of the coals. Replace the lid and leave to smoke/grill/bake for 4 minutes. Open, turn, close for 3 minutes. Now it's time for the bakeing. Move all the sausages to the outer edge of the grill away from the coals, the idea is to roast the sausages the rest of the way through. This will help to preserve the moisture and flavor. Under no curcumstances are you or anybody else to prick or puncture the caseing (Skin) in any way... Thats how you kill a sausage, plus it defeats the purpose of haveing a skin in the first place. Coz all the goodness leakes out..
Anyway you'll need about ten minutes roasting before there done. I like to use this time to cook the steaks over the coals. (Six or seven minutes to cook. Three or four minutes to rest). As an added extra the smoke from the steaks cooking gives extra flavor to the sausage.
Now it's time for serving.
Plate up with what ever extras you feel is appropriate and score lightly the caseing as if you are cutting into thick slices. This will let the juices run and allow a natural gravey to form. You now have sausage perfecto. ENJOY.
Why? Coz ya gota love a good sausage...
My only recomendations are: That when makeing your own snags, use natural caseing (skins). I know some people are a bit turned off by the thought of useing sheeps guts to hold there sausage together. But the synthetic alernative is made from boiled cows toenails....Yuk!
Also, sausages are not for the health conscious. Don't get freaked out by the stagering amount of salt and fat that goes into the average sausage. If you skimp to much on the salt and fat you'll end up with a bland dry lump that tastes a bit like my work boots!
I was given an antique sausage machine as a wedding present by a dear friend of mine, it's a big brutal cast iron jobie. Great to use, whatch the fingers though. The following are recipes that I've thought up:
Chicken Sausage.
Ingredients:
1 kg of minced chicken.
250g pork fat.
250g red onion.
250g bread crumbs.
1/3 cup chicken stock.
6 cloves of garlic.
1 & 1/2 heaped table spoons of salt flakes.
1/2 table spoon of fresh cracked pepper.
1/2 tea spoon of mace.
Method:
Very finley dice the onion and garlic, fry gently in a pan with a knob of butter. When the onion becomes translucent and the garlic is fragrent add the stock and bring to the boil. Simmer uncovered for 2 or 3 minutes and add the bread crumbs, stir untill combined then remove from heat and set aside to cool.
Dice the pork fat into small pieces and combine with the chicken, salt, pepper, mace, and cooled bread crumb mix. Pump mixture into caseing leaveing enough room for the filling to expand when cooking. This should be enough for about 2 dozen 100g sausages.
Spicey Pork.
Ingredients:
1 kg minced pork.
250g bacon.
250g bread crumbs.
4 long red chillis.
3 spring onions.
3 cloves of garlic.
5g fresh ginger, peeled.
3 tablespoons of ket chap manis. (Indonesian soy sauce).
1 tablespoon cracked pepper.
Method:
Blitz the bacon, bread crumbs, chillis, spring onion, garlic, ginger, ket chap manis, and pepper in a food processor. With the processor running add a little water untill the mixture comes together. Add minced pork and pulse untill combined. Fill caseings leaveing enough room for the mixture to expand when cooked. This should be enough for about 20 sausages.
A few notes on cooking:
I've been to more than a few barbys where the snags were: Bought from the supermarket, cooked on a gas fired grill, and burnt to a crisp. Wrong , wrong, wrong.... Meat is slaughtered for sausages, theres no need to murder it on the barbeque. Store bought generic style sausages contain the most horrendous list of ingredents imaginable. Strangley heaps of people think they taste alright. Just think how good a sausage that contains top quality meat, and spices will be!
One of the best (and easiest) ways to cook the perfect sausage is to grill/bake over hot coals. Heat beads are prefect for this. Most people either own a Webber style BBQ, or have the means to light a fire useing heat beads and bug a grill on top. For this example I will asume ownership of a Webber.
Fire up your Webber with enough heaped up heat beads to cover the area of the average dinner plate. Place the coals in the center, when the beads are well alight place the lid on top, with the vents full open allow to heat for about ten minutes.
Now it's time to cook the snags. Remove the lid from the BBQ and arrange the sausages fitting snug against one another on the grill, but only so many as to cover the area of the coals. Replace the lid and leave to smoke/grill/bake for 4 minutes. Open, turn, close for 3 minutes. Now it's time for the bakeing. Move all the sausages to the outer edge of the grill away from the coals, the idea is to roast the sausages the rest of the way through. This will help to preserve the moisture and flavor. Under no curcumstances are you or anybody else to prick or puncture the caseing (Skin) in any way... Thats how you kill a sausage, plus it defeats the purpose of haveing a skin in the first place. Coz all the goodness leakes out..
Anyway you'll need about ten minutes roasting before there done. I like to use this time to cook the steaks over the coals. (Six or seven minutes to cook. Three or four minutes to rest). As an added extra the smoke from the steaks cooking gives extra flavor to the sausage.
Now it's time for serving.
Plate up with what ever extras you feel is appropriate and score lightly the caseing as if you are cutting into thick slices. This will let the juices run and allow a natural gravey to form. You now have sausage perfecto. ENJOY.
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