Author David Peddle… “The science behind making sausages might seem very deep and complex, but making sausages is easy.” Photo by Rohan Thomson
Originally from England, David moved to Australia and became a butcher in 1969.
“I have had a butcher’s shop in Canberra, but there comes a time when you simply cannot work for 60 or more hours a week,” he says.
“So, my passion has become my hobby.”
These days he works for the public service, but as one of Australia’s leading butchery education experts, he has collected decades of anecdotes, historical facts and professional secrets for his comprehensive, self-published guide “Sausages: History, Mystery and Mastery”, which he launches this weekend.
He says: “The science behind making sausages might seem very deep and complex, but making sausages is easy.
“All the recipes are simple with most just a case of measuring out ingredients, mixing them together and filling them into casings.
“I became a TAFE (Technical and Further Education) teacher in the mid-’80s and, over the next 20 years I was involved in the moves from traditional apprenticeships to a competency-based system.
“I worked for the Meat Industry National Training Advisory council and I also introduced the first workplace-based system of training for butcher’s apprentices.”
While all classic recipes are in the book, David has developed his own unique combinations.
“In fresh sausages, pork sausages are the most popular in Britain but in Australia, beef is the most commonly used meat. Flavours can be anything from rosemary and garlic to chilli,” says David.
“Any mix of flavours can make a good sausage. I tried some chocolate with some chilli in it at Cadbury World in England and it struck me as a good savoury flavour so I mixed it with some other flavours and made lamb with mint, chilli and chocolate. They turned out pretty well.
“The vegan sausage is the most complex and I also have a kangaroo and beer sausage made with my own home brew.
“I wanted to be a butcher since I was 11 but I don’t know why. It may be that the town I lived in, Leighton Buzzard in England, as it had few opportunities except factory work or retail.”
“Sausages: History, Mystery and Mastery” ($35) will be available soon from davidpeddle.com
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