Kangaroo meat is expensive here as well in the shops. The shooters get 20 cents per kilo and the middlemen share the 2000% mark-up.
It doesn't sell very well though but as dog food it is quite popular.
I still prefer a decent Tea bone over some famous Chef inspired undercooked bit of roo.
Regards,
Jan.
[AUSL] Paprika and Garlic Smoked Sausage
Hang on there, Dude! I happen to like Aleppo paprika quite a bit.Chuckwagon wrote: If I may add my 2 cents worth here, I`d say use only, and I mean ONLY... Hungarian paprika for this sausage. Don`t even think about the other type.
A question about rendering, though. Don't you set loose some free-flowing fat if you render your spices. In Indian cooking, they very much advocate dry-roasting many spices, then rendering them in oil, to release the maximum (and best) flavor. ...but nobody advocates greasy sausages. What's a good compromise? (Inquiring minds... you know.)
Experience - the ability to instantly recognize a mistake when you make it again.