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Kangaroo sausages

  • 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
  1. Grind meat with pork fat spread evenly throughout.
  2. 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.
  3. In a bench top mixer, combine mince, seasoning and egg.
  4. Mix until a paste-like consistency is achieved, add splash of water if needed.
  5. Place meat back into grinder with sausage attachment.
  6. 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.
  7. Slowly feed meat into the casings, making sure not to overfill them.
  8. Leave approx. 4-5 inches of casing once all meat is fed through.
  9. Twist sausages into desired lengths.
  10. Tie end off.

Here is a video of the process:

Sausage making

We made kangaroo sausages and filmed it 🎥Nothing connects you to reality more than hunting and preparing your own food! What is your favourite game sausage recipe?

Posted by HuntShack on Tuesday, 26 September 2017

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