Wild game is so good that you really don’t want to go wasting any of it. That said, there are some cuts that are just a little bit harder to cook and get a good result with. So what do you do? Well we like to make our own mince and, can we just say, it is absolutely delicious. I don’t think we’d ever go past a good back strap but homemade mince has to come in at a pretty close second.
In this tutorial, you’ll see us first make our mince by cutting kangaroo meat (hunted while doing some crop protection) with pork fat (from our local butcher), and then using that mince to make our own sausages.
Kangaroo sausages
Ingredients:
- 5 kg kangaroo meat
- 1 kg pork fat
- Natural casings
- 3 cloves of garlic
- 25-50g rock salt, or to taste
- Onion flakes
- Rosemary
- Thyme
- 1-2 eggs
- Splash of ice water
Method:
- Grind meat with pork fat spread evenly throughout.
- Place sausage attachment, with casings, onto meat grinder. Note: if natural casings are used, make sure to rinse the casings inside and out in water before placing on sausage attachment. This will remove the saltiness from the brine the casings are stored in.
- In a bench top mixer, combine mince, seasoning and egg.
- Mix until a paste-like consistency is achieved, add splash of water if needed.
- Place meat back into grinder with sausage attachment.
- Pull approx. 3-4 inches of casing off the attachment and tie a knot in the end. This will be the beginning of the first sausage.
- Slowly feed meat into the casings, making sure not to overfill them.
- Leave approx. 4-5 inches of casing once all meat is fed through.
- Twist sausages into desired lengths.
- Tie end off.
See also
Venison neck slow cooked curry
This slow cooked venison neck curry is perfect for a cold winter night to warm the whole family. It’s not too spicy but has so much flavour. Using the neck of the deer for this makes for the most tender, juicy, fall-apart meat.
De-boning a leg (Eastern grey kangaroo)
In this video tutorial, learn how to bone out a venison or kangaroo leg.
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