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My
earliest memories of feasting in South Africa was at Uncle
Hendrik and Auntie Yvonne's home. A plough disc—with a piece
of iron rod welded into the center to make a handle—was heated
over a fire, and soon the tantalizing aroma of searing meat rose
into the air. After the sausages were cooked, Uncle Hendrik sautéed
onions with tomatoes in the drippings and served sauce over
crumbly maize. This recipe requires a 3-pound capacity sausage
stuffer from the Sausage Equipment and Supply catalog.
Spice Mixture
1 cup water
⅓
cup malt vinegar
¼ cup
Worcestershire sauce
5
garlic cloves, crushed in a garlic press
1
tablespoon granulated sugar
1
teaspoon ground nutmeg
1
teaspoon dried sage leaves, crushed in
a mortar with a pestle
1
teaspoon dried thyme, crushed in
a mortar with a pestle
3
tablespoons ground coriander seeds
1 ½
teaspoons freshly ground Tellicherry peppercorns
½
teaspoon seasoning salt
¼
teaspoon ground cloves
½
teaspoon smoky paprika
Meat
These items may be purchased from your butcher
4
pounds chili style ground beef
2
pounds ground pork
¼
pound bacon, coarsely ground
1
prepared 35mm hog casing
1. Prepare
your working area by laying out a large towel and
covering
it with a sheet of butcher paper or waxed paper.
Set
up the 3 pound sausage stuffer with the 1-inch stuffing
tube.
There should be three tubes, use the 1-inch one.
2. In a medium
bowl, mix the water, vinegar, Worcestershire
sauce,
garlic, sugar, nutmeg, sage, thyme, coriander, pepper,
salt,
cloves and paprika.
3. In an extra
large bowl, use food-grade gloves and mix the
beef,
sausage, pork fat and spice mixture just until combined.
4. Tie one end of casing. Place the other end over tube,
making
sure
the plastic "guide" is attached under the
"bolt" so it
doesn't
slip. Stuff just enough sausage mixture as can be
easily
pressed. If the casing breaks, press less meat through at
a
time and tie off broken ends. Patience is essential to the
process as casing can be delicate in some places. The
goal is
two or three long coils. On the first try, expect
“links :).”
5.
Refrigerate overnight if using the next day. This sausage
also
freezes very well and may be frozen the day after making
so it
has time for the flavors to meld together.
6. To
cook: Heat a large fry pan or "wok" style pan on
an
outdoor grill burner. There is an outdoor wok you can
order
from
www.thesizzler.com.
Hint:
Sausages are also delicious on buttered hoagie rolls.
Makes
16 servings when served alongside other meats
South Africa Travel Guide
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