Roo, Rosemary & Garlic Sausages
This is one of my favorite meals.
I love these for dinner with a rich, thick onion and garlic gravy, mashed potatoes and other steam veggies. A fried roo sausage with a rasher of bacon and a couple of eggs is a fabulous way to start the day, especially if you are out camping.
2 kilograms of cubed roo meat
1 kilogram of diced lamb fat
the leaves from 3 large sprigs of rosemary
6 cloves of garlic
150 ml of white wine
2 tablespoons of balsamic vinegar
30 grams of salt
10 grams of ground black pepper
10 feet of sausage skin (pig intestine is excellent so long as it does not offend religious sensitivities)
Firstly, when making sausages it is important that the meat and equipment be really cold, almost frozen in fact.
Secondly, everything, especially your hands, needs to be really clean.
Sit a large chilled bowl into another bowl containing crushed ice.
Cube up the roo meat into cubes of roughly 2 inches a side. Place into chilled bowl.
Cube up the lamb fat into smaller cubes of roughly 1 inch per side. Place in bowl.
Mix meat, fat and other ingredients (except the wine and vinegar) then put the bowl of mixture into freezer for 45 minutes.
Soak sausage skins in luke warm water.
Retrieve the meat mixture and feed it through the grinder, collecting the mince in a clean chilled bowl.
Mix the wine and vinegar through ground meat quickly then return the bowl of ground meat to the freezer.
Clean up the area, wash the grinder and set up for sausage extrusion then place in freezer for 20 minutes at least.
Run some luke warm water through the sausage skins to check for breaks and ready it for filling.
Set up the chilled grinder in the machine and slip the sausage skin on to the nozzle.
Start feeding some minced meat into the grinder, wait until any air pockets have been expelled, then pulled about six inches of skin off the nozzle and tie off right at nozzle tip.
Continue putting the rest of the mixture into the extruder.
With a loose grip on the bundled sausage skin regulate how fast it slips off the nozzle and onto the extruded sausage. You do not want it too tight, neither let it flow off too easily.
Let the extruded sausage coil up in a large clean bowl.
Once all the meat has been extruded tie off the remaining sausage skin.
You can either leave it as a couple of coils, ala South African Boreworst, or you can pinch and twist it into typical sausage links. It is probably easier for you to watch a YouTube video or two on that rather than have me try and describe it to you.
The links or coils should be draped over wooden dowels to dry and set for an hour or so.
Then line a large plastic or ceramic (not metal) container with paper towels and places your sausages on top of the layered toweling. Refrigerate overnight.
Because this recipe uses a lot less salt, and other preservatives, that a butcher typically uses, you need to freeze any sausages that you will not be eating within the next day or two.
Homemade snags are truly marvelous and you will become addicted to them!