After tasting some sensational sausages at Sethro’s BBQ in Geelong, Victoria, I had to try making my own. I looked at a few recipes and then added some of my own ideas. Here’s my recipe.

2 kg pork shoulder, minced
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
3 large jalapeno chillies, diced small
200gms cheddar cheese, diced small
2 tsp tomato paste
3 tsp sea salt
1 tsp black pepper

Mince the pork (or use minced pork), add the other ingredients and cool in the fridge.

I made the sausages and then smoked some with apple chips at 100C for two hours. I then finished them off in the frypan (they were almost but not entirely cooked through).

We had them with salsa and rice. The following night we had some more in a veg sauce and tortillas.

Tasted excellent. We’ll be doing this again and again.

Yesterday I made up a new sausage recipe. After tasting them I’m going to tweak the recipe for next time, so here is my ‘next time’ recipe.

2kg pork shoulder and 4 duck breasts with skin, minced.
6 tbsp duck fat
1 head garlic confit, chopped (slow cooked in oil at 100-120C for about an hour)
1 tbsp fennel seeds, lightly toasted and ground
6-8 star anise, ground finely
Zest of 2 oranges
Juice of 1 orange
4 tbsp beetroot powder or 1 large beetroot, roasted and blitzed in a food processor.
4 tbsp sea salt
1 tbsp cracked black pepper
1 cup pistachios, chopped finely (optional)

I found beetroot powder at Gaganis food warehouse in Adelaide and it is amazing stuff.

You could certainly increase the proportion of duck but that also puts up the cost considerably. The prototype had only two duck breasts.

Tonight I’m serving them up with a sweet potato-carrot-honey mash, sauted leeks, and parsnip slivers baked with cherry tomatoes and some yoghurt on the side.