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 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


    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.

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

     Hint: Sausages are also delicious on buttered hoagie rolls.
     Makes 16 servings when served alongside other meats