Meats and Sausages
Kanga Banga
An Australian low calorie sausage made from kangaroo meat. Kangaroo meat is a very lean (1.8% fat) red meat.
| Materials | Metric | US |
|---|---|---|
| Kangaroo meat | 800 g | 1.76 lb |
| Vegetable oil | 50 ml | 1.66 oz fl |
| Tomato sauce | 60 ml | 2 oz fl |
| Water | 90 ml | 3 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.0 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Cayenne | 0.5 g | 1/4 tsp |
| Garlic, minced | 7.0 g | 2 cloves |
| Basil, rubbed | 4.0 g | 1 Tbsp |
| Oregano, rubbed | 4.0 g | 2 tsp |
| Soy protein isolate (SPI) | 10 g | 2 tsp |
| Flour | 30 g | 1 oz |
Instructions
- Cut meat into 1/2" (12 mm) cubes. Mix with salt and cure #1.
- Using blender/food processor emulsify SPI with water for 60 seconds. Add oil and emulsify one more minute. Add spices, tomato sauce and flour and blend all together.
- Grind 3/4 (600 g) of meat with 6 mm (1/4") plate. Leave 1/4 (200 g) meat cubes intact as they are the show meat.
- Using a mixing bowl mix ground meat with remaining meat cubes (200 g) and the emulsified paste.
- Stuff into 36 mm casings. Hold at room temperature for 30 minutes to provide more time for sodium nitrite (cure #1) to develop stronger color.
- Cook in water at 80° C (176° F) for 35 minutes.
- Drain, cool and refrigerate.
Notes
Kangaroo meat is 98% fat free so in order to create a quality sausage pork fat or vegetable oil should be added.
