Ingredients
- 4,5 Kg Beef (80% Meat, 20% Fat)
- 1,7 Kg Pork (80% Meat 20% Fat)
- 45 Ml Salt
- 30 Ml Whole Coriander Seeds, Toasted And Ground
- 2 Ml Ground Cloves
- 4 Ml Ground Nutmeg
- 125 Ml Brown Vinegar
- 50 Ml Cognac (Optional)
- 500 – 800 Ml Iced Cold Water
- Wide Sausage Casings
Instructions
- In The Kitchen
- Roughly Cube All The Meat And Mince Coarsely.
- Turn Into A Large Bowl And Add All The Spices.
- Thoroughly Mix In The Spices And Then Add The Vinegar And Cognac.
- Add Sufficient Water To Make The Mixture Soft Enough To Force Into The Casings.
- Chill For About 2 Hours Before Turning Into A Sausage.
- Soak Casings In Water For At Least An Hour Before Using Them.
- With The Help Of A Sausage Maker Place Casings On The Filler Tube, Carefully Fill The Casings. Do Not Over Or Underfill.
- Make Lengths Of About 1 Meter, And Then Coil.
- At The Braai:
- Place A Loose Coil Over A Medium-Hot Indirect Fire.
- Cover And Cook For 15 Minutes.
- Turn And Cook For About 5 Minutes More.
- Marinating Time: 2 Hours
- Preparation Time: 2 Hours 40 Minutes
- Braai Time: 20 Minutes
- Total Time: 3 Hours
- Serves: 4
- Skill Level: Advance
- Cooking Method: Indirect Heat
- Braai Temperature: 200°C
- Equipment: Chimney Starter, Briquettes 4KG ZA
What Do You Need? Recommened Tools
Chimney Starter
R599.00
Briquettes 4KG ZA
R69.00
