- 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
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.
Braai time: 20 minutes
Cooking Method: Indirect