Australian Beef Sausage Recipe - Need Recipe

[aussieinor]

Hey Guys,

I've searched and searched many forums and other sites without any success.

Does anyone have a traditional Australian Beef Sausage recipe?

Cheers!

[Oddley]

Any recipes that I have seen have been pork and beef. Here is one from Len Poli's called a Kransky.

http://lpoli.50webs.com/Sausage%20recipes.htm#COOKED

[aussieinor]

Cheers Oddley, looks like a nice sausage but I'm after some fresh sausage recipes.

I guess beef/pork combination would be ok. What have you come across that is a good traditional Australian beef that may have pork also?

I believe pork is added as only beef becomes too dry?

[Oddley]

I think most of us make our own sausage recipes. I think probably you will make your own after you have some experience. You only get experience, by doing. Below, is a couple of recipes posted by sausagemaker. Have a look, perhaps do a couple of trial batches of 500g. Good sausage making is not always as easy as it seems.

The Search button located at the top of the page, could be of considerable use and reveal dozens of recipes that may be of help.

If you do make a good Australian sausage don't forget to post it to help your fellow countrymen.

Fresh Dinner Sausage Exceptional

Ingredients
35.0 % Pork Trim 85vl
35.0 % Beef Trim 85vl
24.0 % Skinned Jowls (My Note: you could use Belly Pork)
2.4 % Ice
3.6 % Whole Onions
3.6 % Dry Red Wine
3.6 % Eggs
2.8 % Spice Mix

Spice Mix
84.0 % Salt
7.8 % Sugar
2.6 % White Pepper
3.8 % Garlic Powder
1.8 % Ground Mace

http://forum.sausagemaking.org/viewtopi ... ef+sausage

Beef Bratwurst Recipe below, whilst I did not have a true beef recipe this one should suffice it was originally a pork & beef with the beef trim 50 vl being pork all other ingredients are as printed
Recipe from a book called "Sausage & Processed Meat Formulations" by Herbert W Ockerman ISBN 0442234368

2.327 kg Beef Flank 75Vl
1.633 kg Beef Trim 50Vl
0.116 kg Dried Skimmed Milk Powder
0.088 kg Salt
0.005 kg Sugar
0.814 kg Iced Water
0.140 kg Minced Fresh Onion
0.00062 kg Nitrite
0.047 kg Grd Nutmeg
0.186 kg White Pepper
0.009 Kg Rubbed Parsley

http://forum.sausagemaking.org/viewtopi ... 1724#21724