Wallaby Summer Sausage

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Smoked and Cured where nice enough to send me some of their Fibrous casings to try, along with some other goodies. As I have always wanted to make some summer sausage, I decided to use their casings along with some fresh wallaby I have got in a hunt earlier that week. The great thing about these casings is, they act like natural sausage casings but only need to be soaked for a min of 30 min prior to using. They also very durable and I find they do not burst as easy as some natural casings.

Ingredients:

1KG wallaby

300gm pork fat

1 tsp black pepper

1 tsp garlic salt

2 tsp cayenne pepper

½ tsp paprika

2 tsp chilli flakes

2 tbsp. salt

1 tsp sugar / dextrose

½ tsp cure #1

½ tsp liquid smoke

¼ cup cold water

3 x 48 mm Fibrous casing

Method:

Cube your meat and fat ready for mincing and remove any sinew. Place in the fridge until you are ready to mince.
Ensure your casings have been soaked for the appropriate period of time
Mince your meat and fat mix on a medium die then place in the fridge for 30 min. The key is to ensure your mince and fat stays cold.
Remove your mince from the fridge and mix all your ingredients in with the mince. To ensure your flavours are spread evenly through the mix you will need to mix for around 5 – 10 min. Once everything is combined, place back in the fridge for a further 10 min to cool.
Thread your casings onto your sausage stuffer. Fill your casings until they are firm, you do not want to overfill or you risk bursting them.
Once completed leave in the fridge to cure for minimum 24 hours.
Place in your smoker at 60 deg Celsius. After 1 hour bump the temp to 70 deg. After a further hour increase the temperature to 80 deg.
The reason the temperature is increased slowly is to ensure your fat does not cook out of the sausage. This will cause the sausage to become dry.
Leave you sausage in the smoker until you have reached an internal temperature of 70 deg
Once desired temp has been reached, remove from the smoker and place in an ice bath to stop the cooking process and cool them.
Once cooled allow to sit at room temp 2 hours
Store in the fridge or vacuum seal and freeze.

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