Kanga Banga

An Australian sausage made from kangaroo meat.

Kangaroo meat800 g1.76 lb
Vegetable oil50 ml1.66 oz fl
Tomato sauce60 ml2 oz fl
Water90 ml3 oz fl
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Cayenne0.5 g1/4 tsp
Garlic, minced7.0 g2 cloves
Basil, rubbed4.0 g1 Tbsp
Oregano, rubbed4.0 g2 tsp
Soy protein isolate (SPI)10 g2 tsp
Flour30 g1 oz
  1. Grind meat through 1/4” (6 mm) plate.
  2. Using blender/food processor emulsify SPI with water for 60 seconds. Add oil and emulsify one more minute. Add spices and flour and blend all together.
  3. Using a mixing bowl mix ground meat with the emulsified paste.
  4. Stuff into 36 mm casings.
  5. Cook in water at 80° C (176° F) for 35 minutes.
  6. Drain, cool and refrigerate.
Kangaroo meat is 98% fat free so in order to create a quality sausage pork fat or vegetable oil should be added.

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