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Leading into another week....................

I am broadcasting from the outside kitchen tonight, I opened it on the basis that it was warm and there is no wind. I found two rabbits in the freezer thanks to my mate Jake Goonan, so rabbit stew is on the fire in the camp oven, inspired by Mr Fingerstall. Murphy was thrilled with a few rabbit off cuts. For dinner I had homemade sausages, mashed potato and salad. I make sausages occasionally with Lincoln McCrea who does a fair bit of hunting and growing of sheep and pork. We once won the auspicious title of the supreme winner at the Egmont A&P Show Taranaki Tucker Bags awards with our sausages. Made notable only by the fact the Fleur Sullivan and Giulio Sturla (then Cuisine restaurant of the year winner) were the judges. I nearly burnt the rabbit while I was typing this just to put things in perspective!

Our last round of sausage making yielded around 50 kg including eight different flavours, one of which we binned as it was a bit average, it may have been the homemade port. Sausage making is easy if you have the gear, I use my Kenwood Chef at home for small batches. A few years ago I was trying to buy the sausage making fittings on Trade Me and I missed the auction, I was having a tanty to Mum and she said I am sure I have those fittings, sure enough she had a whole box full of them! Way back in the day Dad worked at Kenwood in the UK so we had a limited edition brown and orange machine with all the fittings, sadly the Kenwood was burned in our house fire but the fittings somehow survived, I just have a stink old blue and white and grease coloured one. Lincoln has some slightly bigger gear which we use when we have lots of meat to process. Tonight I had the following.

Spiced Lamb Sausages

5 Kg lamb
1 kg pork fat
1/1/2 onions
8 T sambal oelek
2 t cumin seeds
2 t turmeric
1 ½ preserved lemons
4 t coriander seeds
200g panko crumbs
3 C water
5 t salt
3 t black pepper

Cut the lamb pork fat and onion and lemon into sizes that fit and fire through the mincer, we use a medium blade. Mix in the rest of the ingredients and put it all through the mincer again, you can use a fine blade if you want to our use the same one again. At this point you can refrigerate overnight to let the flavour develop. Before putting it in the casings fry some up and taste it and make any seasoning adjustments required. Stuff the casing, we use real ones sourced from Trade Me, twist the sausage into the size you prefer, bag and freeze. Lincolns mum Peg is pretty good at cleaning up the mess we make, offering tasting notes and wine.



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