Gizmo makes bangers easy (+recipes)

Thai style chicken sausages.

Hurrah, the rain and wind has cleared, the evenings are balmy and we've officially launched the barbecue season. And to add to the enjoyment, I have been given a Mad Millie Sausage Making Kit.

I used to make my own mincemeat for sausages, meatballs and meatloaves using an attachment on my electric cake mixer. However, it never had a fitting for filling sausage casings - many now do. When I upgraded to a new model the attachment wouldn't fit. So, when necessary, I've been forced to use my food processor for mincing meat.

The result is smooth and pasty - not real mince.

The Mad Millie kit contains an old-fashioned, hand-operated mincer plus attachments for filling the collagen casings - also included. It allows one to make sausages with as little or as much fat as you wish and seasoned to your preference. When the casings run out, replacements are available from your friendly local butcher or online.

Once the meat has been minced, a stuffing attachment is inserted in place of the mincing blades. The casing is fitted over the end of the attachment - push it right to the end. The meat mixture is spooned into the mincer, the handle turned and hey presto the casing starts to fill.

I must admit that for my first attempt I needed the help of a friend. As we chuckled our way through the whole process it became very clear that it is extremely important not to overfill the casings - they will split either before or after they are cooked.

The casings should be a little wrinkly so when you twist the sausage every 10cm or so to make the standard-sized snarler, it allows room for the meat to be compressed. Read the instruction book first!

As with any sausages on the barbecue they should be cooked slowly. To help prevent them bursting, sausages can be gently poached in water for about 10 minutes, until almost cooked. Let them cool slightly before grilling. Prick any air pockets that form with the point of a fine skewer.

Tip: If you haven't access to sausage casings, roll the minced meat mixture into sausage shapes then dust in breadcrumbs or fine polenta before cooking.

RECIPES

THAI-STYLE CHICKEN SAUSAGES
The fat can be replaced with 2 tablespoons of oil. However, I believe a little fat enhances the flavours.

1kg skinned and boned chicken thighs
100g pork fat
2 cloves garlic
1tsp salt
1 kaffir lime leaf, finely shredded and chopped
3 tbsp each: finely chopped mint, coriander, basil
1 long red chilli, seeded and diced
Freshly ground black pepper to taste
Sausage casing

Cut the chicken and fat into 3cm pieces. Place in the freezer for 30 minutes. Mince the meat and fat together. Place in a bowl.

Chop the garlic, sprinkle with salt then mash to a pulp with the flat blade of a heavy knife.

Using your hand, combine the meat mixture with the garlic pulp, kaffir lime leaf, herbs, chilli and black pepper. Mix well.

Return the meat to the mincer and fill the casings according to the instructions. Do not overfill. Twist the sausage about every 10cm to make smaller sausages. Refrigerate until ready to cook.

Barbecue over medium-low heat, turning often. Great served with barbecued asparagus and chillies.

Serves 6-8.

VENISON CHORIZO SAUSAGES

500g lean venison
150g pork fat
1 tsp each: smoked paprika, oregano leaves
1/2 tsp each: ground cumin, chilli powder
1 tsp salt
1 small red capsicum, seeded and diced
Freshly ground black pepper
Sausage casing

Cut the venison and fat into 3cm pieces. Place in the freezer for 30 minutes. Mince the meat and fat together. Place in a bowl.

Using your hand, combine the meat mixture with the herbs, spices and diced red pepper. Mix well.

Return the meat to the mincer and fill the casings according to the instructions. Do not over-fill. Twist the sausage about every 10cm to make smaller sausages. Refrigerate until ready to cook.

Barbecue over medium-low heat, turning often. Serves 4.

CHERMOULA-MARINATED LAMB CUTLETS

Marinade: pinch saffron threads
1 tbsp hot water
3 cloves garlic, crushed
2cm knob root ginger, peeled and finely grated
1/4 cup each: chopped coriander, mint leaves
1-2 tsp each: chilli paste, sugar
Freshly ground salt and black pepper to taste
1/4 cup lemon juice.
16 lamb cutlets or trimmed lamb chops

Soak the saffron in the hot water for a few minutes. Combine with the remaining marinade ingredients.

Place the cutlets in a plastic bag and add the marinade. Move the cutlets around so they are well coated. Refrigerate for 2-3 hours.

Remove from the marinade shaking off any excess. Cook on a preheated barbecue for about 4-5 minutes each side or until cooked, brushing with marinade during cooking. Serves 4-6.

VEGETARIAN CHEESE & BEAN BURGERS
This mixture could also be formed into sausage shapes.

1 tbsp canola oil
1 medium onion, finely diced
400g can cannellini beans, drained and mashed
1/2 cup wholemeal breadcrumbs
1 cup finely grated tasty cheddar cheese
1 tbsp each: finely chopped parsley, whole grain mustard
1/2 cup dried breadcrumbs or fine polenta
1 egg, lightly beaten
Oil for frying

Heat the oil and saute the onion until softened. Combine with the beans, breadcrumbs, cheese, parsley and mustard. Form into 4 burgers.

Place the dried breadcrumbs on a plate. Brush the burgers with the egg then coat in the breadcrumbs. Chill.

Cook on a flat plate or in a little oil in a frying pan over the barbecue for about 5 minutes each side. Great served with chutney. Serves 4.