Ingredients

How to make it

  • Prep the coriander by scorching, grinding and sifting it
  • cut meat into 50mm cubes and combine with the spices
  • mince the meat
  • dice the speck
  • add speck and vinegar to the meat, mix lightly but thoroughly
  • loosely stuff mix into the casings
  • let stand in fridge for 24hrs before cooking
  • makes about 3.5kg
  • *note you can add at least 2 - 10% of breadcrumbs, rusk or even flour to the end mix this serves to soak up the juices but is more of a modern twist

Reviews & Comments 7

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  • shine 8 years ago
    What a great sounding recipe for sausage! Time to make some, and fire up the barbie!
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  • chef2 9 years ago
    All looks great need to do conversions
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  • capedread 9 years ago
    Bob, I hope you enjoy it after all those fancy sausages you make do you make salami? I have a recipe somewhere will dig it out if you like.
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    " It was excellent "
    robertg ate it and said...
    I make my own sausage,polish,chorizo,italian,breakfast ect. but never ran into this sausage before,so I will be making this very soon. Thanks for a GREAT post,you earned the high 5...Bob
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    " It was excellent "
    jcarl71 ate it and said...
    This Looks Great....I make deer sausage when I can....But I can make this anytime......Thanks4Sharing
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  • capedread 9 years ago
    hey thanks hope you enjoy
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    " It was excellent "
    kitchen_fantasy ate it and said...
    yumm next time i make sausage i will roll the like this make is easier, the spice you used kinda like indonesian sweet satay( kebab) yumm
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