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.
Ingredients
40% pork belly (can be a more fat one)
60% skippy, a.k.a kangaroo
20 mm casing
Spices per kg:
19 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 clove
1 hot chilli
Ingredients
40% pork belly (can be a more fat one)
60% skippy, a.k.a kangaroo
20 mm casing
Spices per kg:
19 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 clove
1 hot chilli
