Ingredients
2
kg
beef or venison (no pork or veal, it goes rancid when dried)
1
kg
beef.
500
g
beef fat (no pork or spek)
25
ml
salt.
5
ml
ground black pepper.
15
ml
corriander, singed and ground (see hints and tips)
1
ml
ground cloves.
2
ml
nutmeg powder.
125
ml
brown vinegar.
25
ml
brandy (optional).
25
ml
marsala (optional).
200
g
narrow (thin) sausage casings.
Method
Cube all meat. Mix together thoroughly and mince coarsely. Place meat in large bowl. Add all dry spices, vinegar and brandy (if used). Mix together lightly with a two pronged fork. Place in fridge for about 2 hours to blend flavours.
Soak casings in water during this period. Fit casings to sausage maker and fill with mixture. Do not over ? or under-stuff.
