Breaking News: Jenny & Emma have raised close to $5,000 from the fundraising day, and with cookbooks still for sale we hope raise even more.
If you’re cool. you’ve probably already purchased one of my cookbooks, mainly because 100% of the money raised is going to Bowel Cancer Australia and because its full of pretty pictures and delicious recipes.
At the start of June we held a fundraising day for Bowel Cancer Australia. Bowel Cancer is a disease that has hit us hard in our office with two of the girls i work with losing their mother to the disease recently. In honour of their mother the girls decided to raise money and awareness in our office for a disease that when caught early is one of the most curable of cancers.
The day kicked of with an epic bake sale with cakes, muffins, slices and cookies baked by various staff members through the business. I’m pretty sure i dropped a good $20 on that there bake stall.
There was also a bazaar of various second hand and new goods as well as a silent raffle. I was walking through there after having one of Abbie’s delicious tarts, tripped, fell and bought a plane. It was an accident, by accident, accidental.
As part of most fundraising days there was to be a sausage sizzle. Now given that we were raising funds for Bowel Cancer Australia, it wasn’t really appropriate to use “Fundraising” sausages which i can assure are not good for your bowels in any way. So we decided to make healthy sausages from scratch that have roughly the same fat content as a steak of the same weight. All up including prep and filling this many snags will take you about 11 hours to complete not including mandatory wine breaks. Please see notes at the bottom of the page.
Did I mention that you should buy a cookbook?
Recipe (serves 282)
25kg chuck steak
4 cups parsley chopped
1/2 cup cracked black pepper
2 nutmeg grated
1/2 cup cayenne pepper.
30m natural sausage casings (pig)
1. Trim the chuck steak of all large pieces of fat and sinew.
2. Cut into long thin strips that will fit into your mincer.
3. Assemble the meat in a large non reactive bowl or butchers bag. Add the salt, nutmeg, pepper and cayenne pepper . Mix well and refrigerate.
4. Pass the meat through the mincer twice first on a coarse setting and then the smallest setting your have.
5. Place the meat in a clean non reactive bowl or butchers bag. Refrigerate.
6. Peel and trim the onions and carrots and wash well.
7. Cut into small pieces and pass through the mincer twice. You should now have a carrot and onion puree. Refrigerate. Avoid drinking as a hangover cure the next morning.
8. Combine the puréed vegetables and meat together with the chopped parsley. Mix well and refrigerate.
9. Prepare the casings by washing well in cold water and running cold water through the insides of the casings to remove any residual salt. Check out www.sausagecasingsnaturally.com.au to order casings.
10. Load the sausages filler and working in small batches (keeping remaining meat in the fridge) fill the sausages casings.
11. Create links by first making impressions on th giant sausage with your fingers and then rolling them . Use cooking twine to tie the links in place. This will ensure that none of the sausages unlink.
12. Place completed sausages immediately in the refrigerator in a butchers bag or non reactive dish.
13. To cook cut the twine and place on a low to medium heat for 15-20 minutes turning regularly. If the BBQ is too hot use a little cold water to reduce the temperature and stop them from burning/sticking. If you start them on a very low heat you shouldn’t need to use any more than a spray of cooking oil.
You should really buy a cookbook!
15kg brown onions
200g yellow mustard seeds
600ml malt vinegar.
50 dried chillie
2 cups dark brown sugar
50g coriander powder
50g cumin powder
1/2 cup vegetable oil.
1. Peel, trim and slice the onions finely.
2. In a large pan, add the oil and fry off the onion on a low heat.
3. Sweat the onions off for 1-2 hours
4. Remove onions from the pan and transfer to a large baking dish.
5. Add another tbsp of oil to the pan and add the spices. Fry off for 1-2 minutes. Deglaze with malt vinegar.
6. Add the vinegar and spice mix to the onions and bake at 120 degrees for 4 hours.
7. Season with salt and pepper to taste.
It’s really important that you keep everything cold. When working with large quantities this means keeping anything you’re not using in the fridge and when working with meat (friction creates heat) it may be necessary to refrigerate during a step I.e mincing. Do yourself a favour and buy a digital thermometer and make sure nothing gets above 10degrees
Ensure that everything is washed down well before and after use. For mincing this will mean washing the mincer a few times during the mincing process. Gloves are also useful for making this many sausages. I went through a box of them. If you struggle to have enough non reactive containers visit your local butcher and buy some sterile butchers bags ( 30L bags work well) and they are really strong.