Franconian Skippy

01/05/2016 14:14 Australian Central Standard Time (South Australia)

This recipe is a variation of the Franconian sausages. I added a few chillies to compensate for the more wild taste of the kangaroo meat.


40% pork belly (can be a more fat one)
60% skippy, a.k.a kangaroo
pork casing

Spices per kg:

12 g salt
2 g white pepper
1 g mace
1.5 g ginger
0.3 g cardamom
0.7 g pimento
1.0 g lemon zest
2 g marjoram
1 garlic glove
1 hot chilli