Whip Up Your Own Gourmet Snags with a Side of Laughter: A True-Blue Aussie Sausage Recipe for Your Next Barbie
Mate's Guide to Homemade Gourmet Snags
If the thought of chowing down on a gourmet sausage without the nasties gets you drooling, you’ve landed on the right beach! We’re diving headfirst into the art of crafting homemade sausages that’ll have your mates cheering at your next barbie. Let’s add some Aussie sass, and strewth, we’ll be the talk of the tongs!
What You'll Need
- 1 kg pork shoulder, diced into 5cm blocks (because big chunks mean big flavor)
- 200g pork back fat, more chunks (because we aren’t here to skimp)
- ½ teaspoon dried oregano (a hint of Italy in every bite)
- ½ teaspoon cumin powder (exotic flare mate!)
- ¼ teaspoon freshly ground nutmeg (Nutmeg, not Nutella!)
- 1 ½ tablespoons Spanish smoked paprika (for a bit of Spanish fiesta)
- 2 teaspoons garlic powder (because vampires aren’t invited)
- 2 teaspoons fine salt (A pinch of love)
- ½ teaspoon chilli powder (add more if you dare)
- 1 teaspoon ground black pepper (keep it snazzy)
- 30ml red wine (drink the rest, we’ll never know)
- Sausage casing (hopefully not your old socks)
Let's Get Cooking
- Freeze, Baby!: Pop the diced pork and fat in the freezer for 30 minutes for a chilly start.
- Grind it Down: Set up your meat grinder, whether you’re old-school cranking or modern with buttons, secure the 8mm cutting plate and go nuts. But not too nuts, save some chops for later.
- Spice It Up: In a bowl, mix all those exotic spices and kick back for a bit.
- Grind ’em Again: Swap to a 4mm cutting plate, spill the red wine onto your spices (not on the floor), and mix it into a paste that could be mistaken for art.
- Mix and Massage: Take your pork mince and mix it with your hands like you’re taming a wild beast. Feel the textures, let them merge.
- Round 2: Put that spicy mince back through the grinder for perfection.
- Casing Time: Rinse your casing like they’re your schmick sunglasses, then thread it onto the grinder nozzle — note: this can get icky!
- Stuff and Twist: Fill those casings, and once full, twist into portions the size your heart desires, ensuring they’re perfect for a BBQ showdown.
- Chill Out: Let your sausages chill in the fridge for a couple of hours or overnight — anticipation builds flavor, my friend.
Ready for the Barbie
Once chilled, these gourmet snags are primed for your next barbecue. Cook over medium heat until they’re golden brown. Serve with classic tomato sauce or prepare an unexpected relish!
Food Safety Tip
Always keep meat cold before cooking to prevent any unwanted nasties.
Use separate boards and utensils for raw meat to keep your kitchen as safe as our beaches.
Enjoy your Aussie-style gourmet sausages, and remember, they’re perfect for sharing (or not).
Hope you enjoy crafting these sausages, and may your BBQ skills be as legendary as your banter. If you need more tips or a pair of spare tongs, give us a shout!