How to make it

  • Cut the meat and spek into small cubes.
  • Sprinkle the seasoning over the meat (not the vinegar),
  • mix well and then mince together.
  • Add the vinegar and mix lightly, but thoroughly.
  • Stuff into casing
  • refrigerate for 24 hours in a covered, non-metal container.
  • (Optional: You can experiment by adding additional ingredients. For a lovely curry flavour add a tablespoon of curry powder to the above recipe. For a great garlic flavour add finely crushed and chopped garlic and for a sharper taste add more vinegar).
  • Do not overcook sausage.
  • About 12-15 minutes over slow coals (Braai) should do well.
  • Serve with other BBQ dishes like Mealie Bread.

Reviews & Comments 4

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  • FavoriteFixins 7 years ago
    I will treasure this recipe! Most likely I will add fennel seeds to make an Italian sausage! Nice post!
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    " It was excellent "
    capedread ate it and said...
    nice and simple recipe thanks
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    " It was excellent "
    trev ate it and said...
    Our butcher makes these from time to time but never when we want one. It will be great now, to be able to make them ourselves. Thanks for sharing this traditional recipe with us.
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    " It was excellent "
    trigger ate it and said...
    This would be great for my grill and I can not wait to try this. I like the spice combination you have going on here.
    Five forks and a smile :)
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