This traditional South African sausage is nicely spiced with coriander, cloves and nutmeg. It’s so easy to make (you don’t even have to create links!) and you can chuck it on the BBQ whole. Not much can hold a candle to this sausage on a BBQ, with a beer in the sunshine…
Please take a look at how-to-make-sausages, how-to-cook-sausages and the-science-of-great-sausages. These guides will apply to all the sausage recipes on this site and will provide you with a great primer!
- 2 kg silverside beef, diced
- 1 kg pork shoulder, diced
- 20 g coriander seeds, toasted then ground
- 1/2 tsp cloves, ground
- 1/2 tsp nutmeg, grated
- 30 g salt
- 1 tsp black pepper, ground
- 300 g back bacon, diced
- 100 ml vinegar
- 2 meters hog casings soaked in warm water
- Place the diced pork, beef and bacon in the freezer about an hour ahead of time
- Soak about 2 meters of hog casings in warm water
- Cool the metal parts of your grinder and stuffer before use, if possible
- Remove the diced pork, beef and bacon rom the freezer when its got a frozen crust to it
- Grind the all of the meat into a bowl. Keep the bowl chilled whilst you prepare the spices
- Mix all the spice mix ingredients together in a bowl.
- Add all of the ingredients, to the ground meat, and mix thoroughly, then chill in the fridge for 30 mins.
- Re-grind the mixture into a chilled bowl
- Stuff the mixture into the hog casing and stuff one entire length of about 2 meters, tying the ends off!