Damon Mcknight
Australian beef sausages are a versatile ingredient that can be cooked in many different ways, such as grilling, frying, barbecuing, baking, chargrilling, pan-frying, oven-roasting, or poaching. They are commonly seasoned with herbs and spices, giving them a unique and delicious flavour. You can make them at home using a meat grinder or a food processor, and they can be made without casings. They are often used in dishes such as casseroles, stews, or served as a main course with sides like mashed potatoes and vegetables.
Characteristics and Values table for Australian Beef Sausages
| Characteristics | Values |
|---|---|
| Ingredients | Ground beef, rice, sage, ground ginger, white pepper, red wine, red wine vinegar, salt, garlic |
| Recipe | Chop beef into 5cm chunks, add seasoning, chill, grind, form into cylinders, grill |
| Cooking Methods | Barbecuing, chargrilling, pan-frying, oven-roasting, poaching, grilling, frying, baking |
| Additives | Fillers like grain or rusk can be added to create spacing between meat fibres and prevent dryness |
| Storage | Sausages will keep in the fridge for 3 days or in the freezer for 3 months |
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What You'll Learn
Choosing your ingredients
Meat
For a traditional Australian beef sausage, you will need ground beef. You can choose between grass-fed or regular ground beef, depending on your preference. If you want to explore different flavours, you can also opt for a combination of beef and lamb, or beef and pork.
Fillers
Adding fillers to your sausages is optional but can improve their texture. Fillers like cooked rice or grain fillers (rusks) help create soft spacing between the meat fibres, ensuring your sausages don't become too chewy or dry during cooking. If you prefer a pure beef sausage without fillers, you can simply omit the rice or grain filler.
Seasoning
Seasoning is key to enhancing the flavour of your sausages. Common seasonings used in Australian beef sausages include salt, pepper, sage, ground ginger, and white pepper. You can also experiment with other herbs and spices, such as garlic, coriander, paprika, or chilli, to create a unique blend that suits your taste.
Moisture
To ensure your sausages are moist and juicy, you can add a liquid component. This could be in the form of low-sodium beef broth, water, or even red wine or red wine vinegar. Adjust the amount of liquid added to achieve the desired moisture level without making the mixture too soft to form into sausages.
Casing
While casings are not necessary, if you prefer to use them, you can opt for natural casings that need to be soaked in cold water before use. Alternatively, you can make your sausages without casings by forming them into cylinder shapes by hand.
Remember, when choosing your ingredients, always opt for fresh and high-quality products to ensure the best results in the flavour and texture of your Australian beef sausages.
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Seasoning
Firstly, decide on the type of seasoning you want to use. You can go for a simple option like salt and pepper, or get creative with herbs and spices. For an Australian twist, you might want to include some native herbs and spices such as bush tomato, lemon myrtle, or native mountain pepper. These unique flavours can really elevate your sausages and give them a distinct Australian character.
If you're making traditional British-style beef sausages, a combination of sage, ground ginger, and white pepper is a popular choice. This seasoning blend adds a subtle warmth and depth of flavour to the sausages. You can adjust the amounts of each spice to suit your taste preferences. For a more herby sausage, increase the amount of sage, or add other herbs like rosemary or thyme.
Another option is to base your seasoning on a mild Spanish chorizo. This might include paprika, garlic, and a small amount of chilli, which can be adjusted to your taste. You can also experiment with other spices like cumin, coriander, and turmeric to create a unique and flavourful sausage. Playing around with different combinations of herbs and spices can be a fun way to find your perfect seasoning blend.
When preparing the meat for your sausages, it's important to chop it into small pieces, around 5cm chunks, and place it in a large mixing bowl. This provides a good surface area for the seasoning to coat the meat evenly. Sprinkle your chosen seasoning blend over the meat and use your hands to thoroughly coat each piece. This ensures that the flavour is distributed throughout the sausage mixture.
Finally, don't be afraid to experiment and adjust your seasoning as you go. Making sausages at home gives you the freedom to customise the flavour to your liking. You can always add more seasoning, but it's difficult to remove it if you've added too much. So, start with a conservative amount and taste-test as you mix, adding more if needed. Happy sausage-making!
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Mixing and grinding
To make your own Australian beef sausages, you'll first need to prepare your ingredients and equipment. Chop your beef into 5cm chunks and place them in a large mixing bowl. If you're using rice as a filler, cook it beforehand and leave it to cool—undercooked rice is preferable to overcooked, as the latter can cause the sausage skin to split. If you're using a meat grinder, set it up on an even surface and attach an 8mm cutting plate into the grinder head.
Next, it's time to mix and grind your ingredients. Sprinkle your chosen seasoning over the chopped beef and turn the meat with your hands to coat it evenly. Place the seasoned beef in the freezer for 15 minutes to chill. This step is optional but recommended if you're working in warm weather, as it will help keep the meat cool while you're grinding it.
Once the meat is chilled, it's time to grind it. Load the hopper plate with the beef and turn on your grinder to speed 2. Guide the seasoned beef through the mincer with a food pusher, grinding it into a large bowl. If you don't have a meat grinder, you can use a food processor or grind the meat by hand with a knife. However, a grinder will give you the most consistent texture.
After grinding the meat, it's time to mix in the other ingredients. If you're using rice, add it to the ground beef and mix until combined. Then, add your chosen liquids, such as beef broth or red wine, a little at a time, mixing until the meat is very moist but not so soft that you can't form it into sausages. At this stage, you can also add any additional seasonings or spices to taste.
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Shaping
Firstly, you will need to soak your sausage casings in cold water. This is important as it rehydrates the casings and makes them more pliable and easier to work with. While the casings are soaking, you can prepare the meat mixture by combining the meat with the desired spices and seasonings. Once the meat mixture is ready, you can take the casing out of the water and place it on your sausage-making machine.
Turn on the machine and feed the meat mixture into the hopper. Use one hand to push the mixture through the grinder, while your other hand gently pulls the casing from the nozzle as the meat mixture emerges. It is important to leave a few centimetres of casing at the end of each sausage, which you can pinch and twist to seal. Continue twisting the sausage at regular intervals to create links, ensuring you twist each link in alternating directions.
Finally, tie off the end of the casing and trim off any excess. Your sausages are now ready to be cooked or stored. They will keep in the fridge for up to three days or can be frozen for up to three months.
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Cooking
Once you've made your Australian beef sausages, it's time to cook them!
There are many ways to cook beef sausages, including barbecuing, chargrilling, pan-frying, oven-roasting, and poaching. You can also grill, fry, or bake them. If you're making sausages for kids, it's a good idea to twist and turn a longer beef sausage in the middle before cooking to make two smaller ones. Simply snip in the middle with scissors, then grill, barbecue, or pan-fry.
If you're grilling your sausages, preheat your grill to high heat. Brush the sausages with grapeseed oil and grill them for about 3 minutes on each side, or until they're cooked to medium doneness. You can also use a griddle pan for this.
If you're frying your sausages, simply add them to a hot pan with a little oil and fry until browned and cooked through. If you're baking or oven-roasting your sausages, preheat your oven to the desired temperature and cook the sausages until they're cooked through.
Beef sausages are versatile and can be served in many ways. They are often used in casseroles, stews, or served as a main course with sides like mashed potatoes and vegetables. They are also a popular breakfast option, served with eggs.
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