Recipes

South African Sausage
  • Ingredients
  • 2 teaspoons ground coriander
  • 1/4 pound bacon
  • 1 pound lean ground beef
  • 3/4 pound ground pork
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup cider or white vinegar
Directions
  1. Place the coriander in a small skillet over medium-low heat and cook, tossing or stirring constantly, until very fragrant and beginning to smoke
  2. Remove pan from heat immediately and turn coriander out onto a plate to cool. Cut bacon crosswise into one-inch strips
  3. Place in a food processor and grind very fine
  4. Add the coriander, bacon, pork and remaining ingredients to the mixing bin and process until thoroughly blended
  5. Using the #26 horn extrude the mixture into the casings and twist off into four to five-inch links
  6. Poke several holes down the length of each sausage
  7. Refrigerate and use within three to four days or freeze for later use.


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