John Ryan
On the Australian Coat of Arms, two of the indigenous fauna feature prominently - the Kangaroo and the Emu. What other country would allow you to visit their national icon and feed them to you?! Ahhh, that old Aussie humour!
Emu Sausages
Ingredients:
- 500g emu steak, ground
- 2 egg whites
- ¾ cup bread crumbs (a good sourdough adds a touch of bite)
- ½ cup minced onions
- ¾ tsp minced garlic
- 1 tsp salt
- ½ tsp freshly ground pepper
- Up to 1 tbsp of dry mustard (to taste)
- ½ cup apple puree
- 1 tsp dry sage
Method:
Gently beat the egg whites until white, blend in the all the ingredients except the emu and apple puree. Then (with your hands) mix in the emu and apple puree. Be gentle as a bit lumpy is quite ok.
Form into sausages and chill until ready to cook (up to 
4 hours beforehand).
Grill over a medium heat (add applewood smoke if desired) but don't let the sausage dry out.
Slice and serve.
Kangaroo Sausages
There are two schools of thought with kangaroo cookery: very slow and in a rich thick sauce, or very quickly so that the meat is very rare. With the gameiness and lack of fat I've found that either way works well.
Ingredients:
- 500g kangaroo steak, ground
- ½ cup breadcrumbs (soak in a big, bold Australian Red wine, just enough to get breadcrumbs damp)
- ½ cup minced onion
- 1 tsp minced garlic
- 2 egg whites
- ½ tsp chopped fresh coriander (cilantro) and optional (but recommended)
Method:
Gently beat egg whites until white, add everything and mix lightly. Form into sausages and chill until required (can be prepared up to 4 hours before cooking).
Over a medium high grill cook sausages quickly, and do not allow to dry out.
Smoked with applewood works really well.