Dry Wors - Dry Sausage
From ristows 15 years agoIngredients
- 10 kg venison shopping list
- 3 kg beef or mutton shopping list
- 2 kg Fat (Sheep tail, beef brisket fat or Holsum) shopping list
- 100 mℓ salt shopping list
- 150 mℓ coriander (10 Tablespoons) shopping list
- 15 mℓ ground cloves (1 Tablespoon) shopping list
- 30 mℓ black pepper (2 Tablespoon) shopping list
- 5 mℓ nutmeg shopping list
- 250mℓ vinegar shopping list
- 50 mℓ Worcester Sauce shopping list
- 10 mℓ saltpetre shopping list
- Thinnest casings possible (15 mm- 5/8 inch) shopping list
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
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The Rating
Reviewed by 3 people-
Excellent recipe. I love Cabanossi,too. Thank you for posting it.
elgab89 in Toronto loved it
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