How to make it

  • The use of slatpetre as a meat additive gives the sausage meat a good red colour, but is in disfavour in certain countries
  • Toast coriander seed for about 5 minutes in a hot dry pan.
  • Cube meat into pieces about 50 mm (2in) or what is suitable for your mincer
  • Cube fat into smaller pieces. Never attempt dry wors using venison from African game without the fat)
  • Add spices to meat and stir to ensure cover over all pieces
  • Mince meat
  • Stuff meat into casings ensuring there are no air bubbles in the sausage
  • Decide on the length of sausage and pinch off meat at the appropriate length
  • Hang sausages at the pinched off points
  • Allow to hang until desired dryness is achieved
  • Wrap sausage in cling wrap and freeze

Reviews & Comments 1

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    " It was excellent "
    elgab89 ate it and said...
    Excellent recipe. I love Cabanossi,too. Thank you for posting it.
    Was this review helpful? Yes Flag

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