Making the Sausages

July 2006

 

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          Mildura

 

A journey to Mildura wouldn’t be complete without making a big batch of fresh food.  This time to participate in the annual sausage making.

 

The ingredients…

 

Pork (and lots of it)…

 

 

the herbs and spices (all mixed in the day before, and left overnight to absorb the flavours)…

 

 

and finally the gut, mixed with a dash of lemon…

 

 

 

The meat is pushed into the 50 year old sausage making machine while turning the handle (manually driven this time)…

 

 

 

This feeds the meat into the skins…

 

 

 

As each skin is filled, it is then tied into sausage length segments…

 

 

Under careful supervision…

 

 

Teaching the new generation…

 

 

 

The completed and tied sausages…

 

 

 

These are hung to cure for a few weeks…

 

 

 

 

 

And the final product is a delicious salami… cooked fresh or cured.

 

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