I was lucky enough to go back for a visit in 2009 and Mum cooked me sausages...ever since I have been lusting after a decent or even bad snag.
If you don't know what they are, very briefly, they are ground beef (20% fat), spices, rusk (which is not widely available) or breadcrumbs and some water. This mixture is stuffed into natural casings (generally pig intestines) and cooked on the BBQ (grill).
So, last month was my birthday and Mum sent me some money, Chanin added to it and I was able to buy myself a meat grinder/sausage stuffer. The hunt was on for a recipe and I finally found one and set to work making my snags.
So, here's the scoop:
Cook or freeze for later use.
The next day comes the BEST part! Cooking your hard work. I cooked mine on the BBQ tonight (even though it was 0C/32F), but you can pan fry them too. Don't forget to prick the sausages a few times with a fork, otherwise they will burst.
Here's the finished sausages, on my plate and ready to be eaten.
You can also make a sausage sandwich by slicing them lengthwise, putting them on some bread, add some tomato sauce (ketchup) and digging in.
For me, it really was worth the time to make them. Out of the 5 pounds (2.5kgs) I got 25 sausages with meat left over because I didn't get out enough casings. I would say that I would be able to get at least 30 sausages out of the mixture. I vacuum packed the rest and am now in snags for a while.
I've read that it's possible to make sausages using a piping bag, but I honestly don't know how that would go.
Hope you are inspired to have a go. If not, hit me up, I might invite you over for a barbie!