Recipe

Poffadder - Liver Sausage Recipe

Add Step-by-Step Photos	Ristows / All my dishes 1 year, 4 months ago A South African speciality. Th name poffadder is from its appearance similar to the snake - puffadder. The ingredients should be cubed, but I minced coarsely. The "vetderm" large intestine of sheep or goat can be too fatty for my liking.... More Prep:60m Cook:30m Servings:8	Ristows
	south african offal sausage

Cleaned Vetderm

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Ingredients

Vetderm -Large fatty intestine of sheep, goat or game

Liver, kidneys, heart of the animal - pancreas optional

Extra kidney fat (optional)

Sage

Thyme

Parsley

Salt

Pepper

Bread Crumbs

Directions

Preparing the casing

Collect fresh vetderm from animal at slaughtering

Clean intestine. Partially filling with water gets the contents out quickly

Invert intestine. Invert about 15 cm (6 inches) and the add some water into intestine. Weight of water pulls the rest through

Lightly scrub outside of intestine

Filling

Remove all arteries and gritty parts from organs

Cut all fleshy ingredients into cubes or mince coarsely (8 mm or larger)

If the vetderm is not very fatty - add some kidney fat

Add salt and spices to your own taste

Bread crumbs added to absorb some fat

Fill sausage mixture into the vetderm and tie up ends

Barbecue over cool to medium heat

Enjoy a Proudly South African delicacy

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Comments

morninlite 1 year, 4 months ago said:
Very interesting. I should never know what goes into these things... I'm a bit squeemish!

elgab89 1 year, 3 months ago said:
I like the fact that you use all the parts of the animal. I also love homemade sausages - they are so much better than the store bought variety!

capedread 1 year, 3 months ago said:
I have been looking for a recipe that doesn't have bacon fat as I want to make it for my Turkish friends who's religion won't allow for pork, and I'm sorry but sausages without pork fat are horrid. We generally freeze and take our own when we go on holiday as the turks eat chicken sausages! which are strange to say the least.

capedread 1 year, 3 months ago said:
Do you have anymore recipes which don't contain spek? or what kind of fat could I substitute for the spek? perhaps you could look in the mountain of recipe books you already have lol

ristows 1 year, 3 months ago said:
Capedread, use my venison boerewors recipe and replace the total meats with beef and even drop the fat if the beef is fatty. To some people true beorewors has tail fat of dorper or Persian sheep. That is my eldest sons favourite. A 50:50 mix of beef and mutton may be a good idea for your Turkish friends and still be a Proudly South African boerewors. I tend to avoid pork spek if I know the wors will be frozen for more than 3 - 4 months.

carmenperez 1 year, 2 months ago said:
Love diferent kinds
of sausages this beeing a new and
very interesting one
ty much

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