Description
South African style sausage with a tang.
Notes
[!11/2/25]+ Second time making this, but forgot to write it down the first time Made 3.333kg
Ingredients
- 600g Venison chunks
- 200g Pork shoulder (25% lean)
- 200g Pork fat
- 90ml Liquid (We did mostly chicken stock with a little water to round it out)
- 5ml Worchestershire
- 5ml Red Wine Vinegar
- 3g Garlic
- 2g Pepper
- .333g Clove
- .6g Coriander (ground)
- .33g Allspice
- 20g Salt (18g if using salted chicken stock)
- Pork casings (optional)
Method
- Cube meat and salt overnight
- Grind fat (medium coarse)
- Grind meat (medium coarse)
- In a large tub mix meat, fat, spices, and liquid thoroughly
- Stuff into pig casings