Garlic Pizza

METHOD

1. Preheat oven to 220°C/200°C fan-forced. Lightly grease a large baking tray. Place pizza base on prepared tray.

2. Combine garlic and oil in a bowl. Spoon mixture over each base. Spread with a spoon to cover. Season each with salt and pepper. Top each base with 1 tablespoon pizza cheese.

3. Bake for 8 minutes or until cheese has melted and bases are crisp. Sprinkle with thyme. Serve.

Hungarian Sausage (Smoked)

METHOD

1. Firstly trim off all the excess fat from the pork trimmings and mince through a fine mincer plate (4mm hole). Then mince the rest of the meat through a coarser mincer plate (10mm) and mix the meat and fat together.

2. Place the chilled water in a container and mix in the salt, pepper, paprika, garlic, dextrose and Kwikurit. Mix until all is dissolved.

3. Add the spice solutions to the meat and mix well by hand until completely blended through.

4. Fill the prepared sausage casings and tie into 13 – 15cm links. Air dry on smoking sticks for about an hour.

SMOKING

1. Place the sausages into a preheated smoker (55°C) with the dampers wide open. Check the colour of the sausage. As it begins to brown, adjust the dampers to one quarter open and then increase the temperature by 5°C each hour until the temperature reaches about 70°C. Hold at this setting until the internal of the sausage reaches 68°C.

2. Remove the sausage and immediately spray until the internal temperature of the sausage drops to 32°C. The sausage should be a deep red brown colour.

3. Cover the sausage in large pans and store in the refrigerator for use.

Spicy Italian Sausage

METHOD

1. Combine all the ingredients except the water and vinegar and toss to distribute the seasonings. Chill until ready to mince.

2. Mince the mixture through a medium mincer plate (6mm) into a bowl set in ice.

3. Add the water and vinegar to the meat mixture and mix with a sturdy spoon until the liquids are well blended and the mixture has developed a uniform, sticky appearance.

4. Sauté a small portion of the sausage, taste, and adjust the seasoning if required.

5. Fill the sausage into the hog casings and twist into 15cm links.

6. Refrigerate or freeze until ready to cook.

Pizza Dough (Makes 3 Pizza Bases)

• 375ml (1 1/2 cups) warm water
• 2 tsp (7g/1 sachet) dried yeast
• Pinch of caster sugar
• 60ml (1/4 cup) olive oil, plus extra for brushing
• 1 tsp salt
• 600g (4 cups) plain flour

1. Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.

2. Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.

Smoked Salmon Pizza (Makes 3 Pizzas)

• 3 fresh pizza bases (see recipe above for bases)
• 1 ½ tablespoon olive oil
• 3/4 cup mozzarella cheese
• 70g chopped smoked salmon
• ½ sliced red onion
• 1 ½ tablespoon capers
• Light sour cream and fresh dill, to serve

1. Make pizza dough. Preheat oven to 220°C/200°C fan-forced. Roll dough into three 25cm circles. Place on prepared trays. Brush with oil. Top with cheese, salmon, onion and capers. Bake for 15 minutes or until cheese has melted and base is crisp.

2. Top with cream and dill. Serve.

Chicken Curry Sausages

METHOD

1. Using an 8mm mincer plate, mince the chicken trimmings.

2. Using a large mixing bowl or tub, combine all the ingredients together and mix thoroughly.

3. Mince the mixture back through a 4mm mincer plate.

4. Fill into the prepared sausage casings. Twist into 10cm links.

5. Refrigerate overnight before eating.

6. Consume within 2 days or freeze.

7. Cook to 75° before consuming.

Traditional Italian Cheese Sausage

METHOD

1. Mince the beef & pork trimmings through a 10mm mincer plate.

2. Combine the white pepper, salt, cracked pepper seeds, red pepper and white corn syrup together and mix in well with the white wine in a container. Mix the solution to the minced meat and blend thoroughly.

3. Fold in the grated cheese.

4. Fill the prepared hog casings & twist into 10cm sausages.

5. Refrigerate for use.

Caramelised Pineapple & Bacon Pizza (Serves 8)

• 150g rindless lean bacon rashers
• 1/2 fresh pineapple, peeled, cored, thinly sliced
• 1/4 cup tomato pasta sauce/paste
• 1/2 cup grated mozzarella cheese
• Fresh oregano leaves, to serve

• 300g bakers flour, plus extra to dust
• 7g sachet dry active yeast
• 1 tbs caster sugar
• 1 tbs olive oil, plus extra to grease

1. For the pizza bases, sift flour into a large bowl. Stir in yeast, sugar and 1 teaspoon salt. Make a well in the centre and add 200ml warm water with the oil. Bring together with a wooden spoon or your hands, then turn out dough onto a floured surface. Knead for 5 minutes by hand or in an electric mixer with a dough hook until the dough is smooth and workable.

2. Lightly grease the cleaned bowl with a little oil, then add dough and cover with a tea towel. Set aside in a warm place to prove for 1 hour or until doubled in size.

3. Preheat oven to about 240°C. Knock back the dough by punching it to remove air and divide into 2 balls. Roll dough out on a floured surface until you have 2 very thin, 25cm-diameter pizza bases. Carefully transfer the bases to 2 lightly floured baking sheets.

4. Heat a greased barbecue plate or chargrill over a high heat. Add the bacon. Cook for about 1 to 2 minutes on each side or until it has browned. Transfer to a plate. Add the pineapple. Cook for about 1 to 2 minutes on each side or until browned.

5. Spread base with tomato sauce. Top with half the cheese. Top with bacon, pineapple and the remaining cheese. Bake for 15 to 18 minutes or until base is crisp and the cheese has melted. Sprinkle fresh oregano leaves to garnish. Serve.

Tomato & Onion Sausages

METHOD

1. Combine tomato, onion and 250ml of chilled water in a Food Blender and blend until smooth.

2. Using a spoon, Blend Eade’s Traditional Beef Seasonmeal with the remainder 250ml of chilled water in a bowl until a paste is formed.

3. Add Seasonmeal paste to tomato, onion and chilled water mixture & set aside.

4. Mince beef & pork meat and pork fat through a 6mm or 8mm mincer plate.

5. Pour the 2L mixture of tomato, onion and chilled water over the minced meat and mix together thoroughly until all minced meat, tomato, onion and water mixture is completely blended.

6. Fill sausage mince into prepared hog casings using a Sausage Filler or Meat Mincer fitted with sausage filler nozzle.

7. For skinless sausages or rissoles, roll into shape and cover in breadcrumbs.

8. Allow to set overnight uncovered in a fridge before cooking

Smoked German Sausage

SMOKING Place the sausage in preheated smoker at 57˚C. Raise the temperature of the smoker 3˚C every half hour until it reaches 75˚C.

Remove the sausage from the smoker when the internal sausage temperature is 68˚C and spray with cold water until the sausages internal temperature drops to 38˚C. Refrigerate.