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Poffadder - Liver Sausage Recipe

Ingredients

How to make it

  • 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
Cleaned Vetderm   Close

Reviews & Comments 6

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  • carmenperez 15 years ago
    Love diferent kinds
    of sausages this beeing a new and
    very interesting one
    ty much
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  • ristows 15 years ago
    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.
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  • capedread 15 years ago
    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
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  • capedread 15 years ago
    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.
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    " It was excellent "
    elgab89 ate it and 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!
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  • morninlite 15 years ago
    Very interesting. I should never know what goes into these things... I'm a bit squeemish!
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The Cook

ristows KOKSTAD, ZA

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