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.
1 cup water
cup malt vinegar
garlic cloves, crushed in a garlic press
tablespoon granulated sugar
teaspoon ground nutmeg
teaspoon dried sage leaves, crushed in
a mortar with a pestle
teaspoon dried thyme, crushed in
a mortar with a pestle
tablespoons ground coriander seeds
teaspoons freshly ground Tellicherry peppercorns
teaspoon seasoning salt
teaspoon ground cloves
teaspoon smoky paprika
These items may be purchased from your butcher
your working area by laying out a large towel and
pounds chili style ground beef
pounds ground pork
pound bacon, coarsely ground
prepared 35mm hog casing
it with a sheet of butcher paper or waxed paper.
up the 3 pound sausage stuffer with the 1-inch stuffing
There should be three tubes, use the 1-inch one.
2. In a medium
bowl, mix the water, vinegar, Worcestershire
garlic, sugar, nutmeg, sage, thyme, coriander, pepper,
cloves and paprika.
3. In an extra
large bowl, use food-grade gloves and mix the
sausage, pork fat and spice mixture just until combined.
4. Tie one end of casing. Place the other end over tube,
the plastic "guide" is attached under the
"bolt" so it
slip. Stuff just enough sausage mixture as can be
pressed. If the casing breaks, press less meat through at
time and tie off broken ends. Patience is essential to the
process as casing can be delicate in some places. The
two or three long coils. On the first try, expect
Refrigerate overnight if using the next day. This sausage
freezes very well and may be frozen the day after making
has time for the flavors to meld together.
cook: Heat a large fry pan or "wok" style pan on
outdoor grill burner. There is an outdoor wok you can
Sausages are also delicious on buttered hoagie rolls.
16 servings when served alongside other meats
South Africa Travel Guide