Naturally, I just had to come up with my own seasonings!
Note: This will be appearing on my food blog soon complete with pictures of the process.
I do have to brag a bit though, not only am I two for two for picking stage winners so far in this years' TDF, but I am also an expert koala spotter.
I even have proof! Not only did I spot 10 of them out bushwalking last week, but some were quite distant.
This fella is actually quite a ways away:
Here's how far away:
Does this help you find the bugga?
Then a very pretty lady roo came bounding through the scrub and stopped right next to us.
She didn't stay for long, and I actually got a picture of her bounding away:
Annnnnnnnd that brings us to our recipe today: Dave's Caseless Roo Sausage!
One of the nice things about roo (and most game meat) is that it's very lean. This means that it won't shrink on the barby nor will it drip fat down and flame up and burn itself. Very kind of it, dontcha think?
Here's what you need:
2 tsp ground black pepper
1 tbsp crushed garlic
1 tsp mustard powder
2 tbsp salt
1 tsp oregano
1 tsp grated ginger
1/2 cup port wine
1 tbsp dried onion flakes
2 tsp powdered sage
2 tsp cumin powder
1 tsp crushed fennel seeds
1 kilo (2.2 pounds) roo mince (ground roo or any other ground game meat)
1/2 cup of bread crumbs
1 food smoker
1 grill
What you do:
Chuck it all into a large bowl --except the smoker and the grill-- and mix it all together. Just squeeze it through your fingers with your hands for a couple of minutes and it'll all be combined nicely.
Form the mix into sausages. Patties or links, your choice.
Put them in the smoker for 30 to 40 mins. Try to keep the heat low and the smoke heavy.
Let them sit on a plate and cool and "age" for a few hours after smoking.
Crank on the grill and cook em!
Very tasty!
My TDF stage winner for tonight's stage 3 is... The Manx Missle.
