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Perenti on a rock
Gathering pre Meet & Greet
Alice Springs from Anzac Hill (looking southwest)
Balmy day on the golf course'Roo sausage....an appetizer with bounce !
Before we went to Australia, we KNEW that kangaroo would probably hop onto our plates at some point on the trip. We definitely associated 'roo as being "bush tucker". And, it most certainly IS a mainstay of meat supply in the bush areas. But, the consumption of kangaroo in Australia is much more wide-spread. You can find kangaroo filet on some of the finer restaurant menus in Sydney and Brisbane, and can find kangaroo burgers at roadhouses throughout Australia.
Before my first taste, I'd already assumed that I'd like kangaroo meat, because everybody in Australia said it was very very good. And, they're right. The only kangaroo that I tasted in Oz was at our Frontier Camel dinner safari meal. The splendid Chef Dieter served up, as an appetizer, a terrific kangaroo sausage.
This sausage was not very highly spiced, much in keeping with what we'd found in Australia. The Aussies just don't like to spice up their food very much, that's my impression. The thing that separated my 'roo sausage from other meat wursts I'd had was the lean texture of the meat. This sausage was extra meaty. There's a much lower fat content. It's quite tasty, and I'd guess that, while cooking it, you'd need to take care NOT to overcook, to avoid dryness. But Chef Dieter knew what he was doing, and our kangaroo sausage appetizers were just perfect.
It's probably taboo, but I sprinkled a bit of the Dukka spice mix (see recipe in later tip) over my sausage and sprinkled it a bit with olive oil. Very good.
