This is the creative part of the process, which starts from the basic requirement of some form of meat and a little seasoning, then goes into an inifinite array of possiblities. In order to produce a tasty and juicy sausage you will also need to add a certain amount of fat (pork back fat is best). Although this may jar with the dietary restrictions of certain people, we subscribe to the "eat anything in moderation" credo and are proud that our tasty, mouth-watering sausages taste better than any commercial sausage. Below are just a couple of our favourite recipes but there are many more that we will (try) to put up. 

Basic Sausage Recipe

(from Charles Reavis' "Home Sausage Making")

1½ m hog or sheep casings
1½ kg lean pork shoulder roast
1½ tsp salt
¾ tsp finely ground black pepper
½ tsp dried thyme
1½ tsp dried sage
¾ tsp sugar
½ tsp sweet paprika powder

Kangaroo Bush Tucker Sausage

6.1 kg kangaroo
1.3 kg pork belly
600 g ice (to offset the dryness of the kangaroo)
80 g bush tomato
1½ tsp mountain pepper
7 tsp salt
3½ tsp pepper
2 tsp thyme
7 tsp sage
5 gloves garlic

Larp Moo Sausage

(adapted from Charmaine Solomon's "Thai Cookbook")

1½ m hog or sheep casings
1½ kg lean pork shoulder roast
4 finely chopped lemongrass stalks
4 finely chopped kaffir lime leaves
12 tbsp finely chopped coriander leaves
12 tbsp finely chopped mint leaves
8 tbsp finely chopped spring onions
8 tbsp lime juice 4 tbsp fish sauce 2 tsp chilli powder

See the Links (non-commercial) page for many more recipes from others.

Non Commercial Web sites