
Barbeque season in full swing! Time to be creative and make your favourite grilling sausages. I made three different sausages and am set for a while.

Chicken with feta and spinach. This sausage is definitely a hit every time. Recipe is here:
http://wedlinydomowe.pl/en/viewtopic.ph ... 8&start=15

Boerewors, South African farmer sausage. Made from Stan Marianski's recipe, https://www.meatsandsausages.com/sausag ... /boerewors I did adjust the spice amount using 4g pepper 3g coriander and added 1g granulated garlic to give it more flavour. I'm not that crazy about vinegar in sausage and the next time I make it I will use a young white wine which will give enough acidity.

German style bratwurst with venison (rather than beef). Recipe for 1kg of meat: 500g class II pork (35% fat), 200g class III pork, and 300g class I venison (no fat or connective tissue). Salt 18g, white pepper 3g, marjoram 1.5g, caraway 1g, mace 1g, ginger .5g, ice water 100ml. Class III ground through 3mm plate and then combined with the other meat and everything ground trough the 4.5mm plate. Stuffed into 30-32 hog casings. Although I kept my sausages fresh, the bratwurst can be poached and then just heated and browned on the grill. Tastes great on a bun with fried onions and mustard.
