Basic Sausage Recipe

(from Charles Reavis' "Home Sausgae Making")

1½ m hog or sheep casings
1½ kg lean pork shoulder roast
1½ tsp salt
¾ tsp finely ground black pepper
½ tsp dried thyme
1½ tsp dried sage
¾ tsp sugar
½ tsp sweet paprika powder

Kangaroo Bush Tucker Sausage

1.3 kg pork belly
600 g ice (to offset the dryness of the kangaroo)
80 g bush tomato
1½ tsp mountain pepper
7 tsp salt
3½ tsp pepper
2 tsp thyme
7 tsp sage
5 gloves garlic

Larp Moo Sausage

(adapted from Charmaine Solomon's "Thai Cookbook")

1½ m hog or sheep casings
1½ kg lean pork shoulder roast
4 finely chopped lemongrass stalks
4 finely chopped kaffir lime leaves
12 tbsp finely chopped coriander leaves
12 tbsp finely chopped mint leaves
8 tbsp finely chopped spring onions
8 tbsp lime juice 4 tbsp fish sauce 2 tsp chilli powder