Kanga Banga

An Australian low calorie sausage made from kangaroo meat. Kangaroo meat is a very lean (1.8% fat) red meat.

Calories: 140
Servings: 10
Prep time: 1 hour
Cook time: 35 minutes

Nutritional information

MaterialsMetricUS
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 materials
Salt18 g3 tsp
Cure #12.0 g1/2 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
Instructions
  1. Cut meat into 1/2" (12 mm) cubes. Mix with salt and cure #1.
  2. 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.
  3. 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.
  4. Using a mixing bowl mix ground meat with remaining meat cubes (200 g) and the emulsified paste.
  5. 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.
  6. Cook in water at 80° C (176° F) for 35 minutes.
  7. 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.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages