Meat
Sausage Meat
Kangaroo sausage meat is seasoned mince for stuffing casings or forming patties and terrines. Very lean Australian game is deep red with a clean mineral taste and almost no marbling. Keep cold, test-fry seasoning, cook to a safe finish. Fat should baste rather than leave the mix dry. Spice blends from Australian contemporary and Indigenous traditions work well.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.5 g
- Saturated Fat 5.11 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.29 g
- Polyunsaturated Fat 0.98 g
- Cholesterol 68.9 mg
- Sodium 58.6 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.9 g
- Water 62.3 g
- Energy 211 kcal
- Water 62.3 g
- Protein 21.9 g
- Fat 11.5 g
- Saturated Fat 5.11 g
- Monounsaturated Fat 5.29 g
- Polyunsaturated Fat 0.98 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.36 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.4 µg
- Minerals 280 mg
- Major Minerals 279 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 68.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.36 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.5 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.4 ·
Minerals
Picked or portioned meat reflects the animal’s muscle composition.
History
Commercial kangaroo harvest supplied export lean red meat under regulation. Cooks treated sausage meat of kangaroo as a cut with its own timing and sides.
As kangaroo cookery specialised, sausage meat was portioned and sold ready for the pan. Commercial kangaroo harvest supplied export lean red meat under regulation.
Colonial settlers adopted kangaroo steaks and stews on the frontier; sausage meat of kangaroo took a named place in that kitchen trade.