Aussie BBQ Forum

Hi everyone, I’ve been making sausage, both fresh and cured, for a couple of years now. Favourite fresh sausage to make is little marjoram-flavoured Nürnberger Bratwurst and favourite cured meat to make thus far is spicy Capocollo. I use a Kenwood Chef mincer attachment and I’ve decided to bite the ...

Hi everyone! Nice to meet you all. I BBQ with a cheerful cherry coloured Weber Kettle like it’s 1983 all over again. I just love cooking over charcoal. All food just comes out that little bit tastier. My other culinary interest that’s relevant to this forum is making fresh sausage (and charcuterie)....