How to make the perfect home made sausage with home grown beef
What does western and north west Queensland look like on a plate?
Roger Underwood from Eversleigh station between Hughenden and Muttaburra said it is "beef".
"We are a beef area and beef is what we do," he said.
"And beef is, well beef is good."
Roger and wife Jenny run Droughtmaster cattle on their 24,000 hectare property.
One of the treats when you visit the Underwood's is their home made beef sausages.
Mr Underwood explained that creating good beef on your plate starts in the paddock.
"It all starts with the animal, the animals always come first," he said.
"Growing it, keeping the animal in a forward plane of nutrition as much as you can, good clean water, grass which would be very nice at all times, healthy just growing well so that the finished article has never had a major setback the beef should be fairly tender, should be in good order."
"When we kill a beast we don't do the traditional way of keeping roasts and that sort of stuff," said Mr Underwood.
"We just make steak and then mince.
"The good lean mince goes into the kitchen and then basically everything else goes into sausages, so we are putting a lot of good meat into sausages."
But it's the extra herbs, spices and secret ingredients that are added to the sausages that make them so tasty.
Mr Underwood explained the sausage filler mix is the basic ingredient.
He said the most important thing to get right when making your own sausages is having enough fat in them so they are not to dry.
"That is the biggest ratio that you have to have right," he said.
"We do add a few little things like a little bit of parsley and a little bit of garlic and whatever you can really think of it doesn't matter as long as you don't put too much in.
"We have put in bread at times, we have put in tomatoes, last time we had a box of capsicums so we stuck capsicums in."
Roger's wife Jenny calls the sausage recipe the "whatever is in the pantry recipe".
"We have trimmed the selvage and the bits of meat that are too grisly and then we just throw it down the mincer," said Mr Underwood.
Once the mince is ready the next step is transforming the mince into sausages.
"You put the mince into the sausage machine, which pushes the meat through a nozzle, which you then feed into the synthetic sausage casing," said Mr Underwood.
"It is like a putting on a stocking.
"When you turn the tap on the meat comes out and the case unfolds and you end up with a sausage about six feet long.
"Then you just twist each end of the sausage off and keep working along, and then you will end up with a big bunch of sausages."
But before this batch of sausages are thrown on the BBQ they need at least a day's rest in the cold room.
"They have to dry a little bit.....it lets the flavours get through all the meat," said Mr Underwood.
After a day's rest it is time to sizzle.
"I quite often have a BBQ that is far too hot, but that is alright as long as you keep turning them and you get an even cooking temperature," said Mr Underwood.
This is a never fail recipe as a few snags on the BBQ is always a crowd pleaser.