Well, I couldn’t not do a mention on Christmas could I! Seeing as we’re confessed BBQ addicts, it’s natural that for the last few years we’ve done our Christmas meal on the barbie. I used to fuss about the traditional roast, slaving in the kitchen on a hot day, while everyone else was outside relaxing – not anymore, doing the meal on the BBQ means I get to join in, most things can be pre-prepared leaving me outside with my family, and the tidying up and mess is so much less.
With Christmas we still try to make it a special meal – we’ll go down to the fish market the day before and stock up on luxuries including the fattest prawns to make this delicious starter. We get the best cuts of meat suitable for BBQing, marinated the day before, and often our butcher may have some special sausages themed for the holidays, a little bit fancier than your average snag. To cater for any vegetarians in the throng (and yes even veggies like a BBQ) we’ll marinate some vegetables for skewers – choose luxury ingredients like asparagus to make it special, and marinate in some grated ginger, lime juice, coriander and olive oil – delicious, or you can try a variation like this recipe I saw. I know other people talk about doing turkeys, etc on the BBQ but for me that’s for inside in winter – I like real meaty flavours on the grill, that feeling of wood smoked flavour.
Whatever you’re doing enjoy, and be safe..
Well I am a busy bee at the moment getting ready for our Sausage sizzle on the 29th November. Its the Victoria State Election day and I am helping out our local scouts group. I have been collecting donations and organising some of the mums on board to get sauces and bread – no good having slabs without ketchup eh? Not doing to bad, looking like we are online to meet the quota we were given.The idea behind all of this is, “The message is “Get together with your community and enjoy a sausage on election day – a great Australian tradition”. The campaign is being promoted by Snagvotes who have been supporting this since 2010. I invited a few friends round to the house the other night for a barbie – what else and drummed up some support for making sausages. Another friend has found a butcher to donate some meat. We decided the best way was to have a group “making sausages night” so thats planned for next week end. Its all go but must say really enjoy it and the boys well as you know any excuse for a barbie is ok with them.
Not got a recipe for you this post but have a look at this video from the Sausage King Shane Mundy. Learn technique from a master.
Now as I mentioned before my husband, Joe, thinks that it is the way that sausages are cooked that make them special so here is a few of his tips:
- Pre heat the grill but not high heat. Throw your sausages onto a hot grill and they will burst.
- Wipe the grill with some oil prior to putting the sausages on.
- Don’t prick or prod the sausages – keep the juices and flavor in.
- Aim to cook slow turning regularly but not even few seconds.
- Have a thermometer and check the internal temp is above 70˚C
- Some boil their sausages before they BBQ, not what we do, tried it but not impressed with the final flavor.
I cooked this awesome chicken, bacon and sausage roll last week thought I would share the recipe as we enjoyed it so much. Made my own spice mix with hot chili pepper and cracked peppers, delicious.
Now we are in the market to change our BBQ and been looking around I found this new one,The Bugg at Beefeaters but hubby thinks it is too small, what do you reckon? Thinking about it with the amount we cook a bigger one is probably the better option. I quite fancy one that has 4 burners. Found one priced between 1001 -2000$ which is the top of our budget, it’s got a 10 year warranty so all I have to do is get him down to look at it.
As a family we tend to go for big fat sausages over thins ones and I get our casings from the Casing Boutique – they have a very good website with some clear instructions how to stuff your sausages, I always recommend that newbies go and read those tips before starting up.
One of our favourite foods for our barbie is sausages, easy to make and quick to cook, you can just slap them in bread and eat without the fuss of a plate. It certainly makes my life easier without the washing up. This week I have found a new recipe I want to try, Balkan sausages. I will be making a slight change to the ingredients as I will use half lean beef mince with half chicken mince; I also thought the rice might be a bit of a change to our usual menu of salads and bread. My family likes a good spicy sauce to go with our meat and my quick go to, is a thick tomato ketchup and Worcestershire sauce mix I sometimes buy commercial ones but the boys prefer my own. I often throw a couple of chopped hot chilies in the mix as well. One of the kids favourite sauces is “Mr Toads sauce”; named after Mr Toad in Wind and the Willows, remember he used to say ‘Onion sauce’ when he was upset? Well I made a caramelized onion sauce many years ago when they were young and I wasn’t as confident in my skills as I am now, got a bit narky during the making and hence the name.
Toad from “Wind in the Willows” ..