Basic Australian Beef Snags

1kg chuck steak or 1kg regular beef mince, this recipe needs fatty beef.
35 grams of freshly prepared breadcrumbs
A handful of finely chopped fresh  parsley
50 grams of  shallots or 1/2 medium onion, finely chopped
2 small garlic cloves, crushed
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
collagen casing about 2 metres

If using cubed beef, ensure that it is chilled to the point of freezing prior to mincing.
Mince through the medium plate on your mixer, add all ingredients, and  work the mixture until it becomes sticky.
Fry a small piece of the farce to check for seasonings, adjust to your taste.
stuff into casings, and chill overnight to allow the flavours to meld.

Some alternative seasonings to try:

  • Wine and Herb beef sausages: Increase breadcrumbs to 60g (1 cup) or rusks to 105g (1 cup). Add 60ml (1/4 cup) dry red wine (like shiraz) and 1 tbs finely chopped fresh rosemary. The alcohol in the wine will evaporated during manufacture and cooking, but will flavour the sausage.
  • Spicy beef sausages: Omit the parsley. Add 2 tsp sweet paprika, 1 1/2 tsp ground cumin, 1 tsp ground ginger and 1/2 tsp chilli powder.
This entry was posted in Beef, Charcuterie, Sausage. Bookmark the permalink.

One Response to Basic Australian Beef Snags

  1. Pingback: Snags | worldgrinds

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