Directions:
- Skip the first few steps if you are using ground beef and pork.
- Prepare beef and pork by trimming off all sinew, and other nasty bits and pieces that may affect the texture.
- To facilitate mincing, cut meat into long, narrow strips about 3 inch in diameter and freeze for about 30 minutes.
- Mince meat through a course mincer for a rough texture, or finely if you prefer.
- Allow the meat to be fed through with very little assistance from the tamper.
- Finish off by mincing a piece of bread to remove every vestige of meat from the mincer.
- Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown and aromatic.
- Don’t allow to burn.
- Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince.
- Lightly mix in wine or vinegar.
- Drain the casings and place over one end of the filling horn (I use the kitchen aid attachment and carefully push all of the casings on leaving a 3 inch length hanging down).
- Tie a knot in this.
- Grabbing hold of a second pair of hands at this point makes wors-making less traumatic.
- You can then feed the mixture in while your assistant hold the casings, guiding the filling inches.
- Feed the mixture into the mincer a little at a time, while securing the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled.
- Mould the sausage with your hand to make it uniformly thick.
- Don’t pack the casings too full, or the wors will burst while cooking, but try to avoid air bubbles.
- After the casing has been filled, remove it – still attached to the horn – from the machine.
- Push any remaining filling into the casing and tie a knot in the end.
- BBQ quickly over hot coals.
- The skin should be crisp and the middle just pink.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 840.62 Kcal (3520 kJ) | ||
| Calories from fat | 259.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.84g | 44% | |
|---|---|---|---|
| Cholesterol | 5.18mg | 2% | |
| Sodium | 6182.88mg | 258% | |
| Potassium | 167.86mg | 4% | |
| Total Carbs | 23.33g | 8% | |
| Sugars | 2.64g | 11% | |
| Dietary Fiber | 2.76g | 11% | |
| Protein | 98.18g | 196% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 80mg | 8% | |
| Amount Per 100 g | |||
| Calories | 147.2 Kcal (616 kJ) | ||
| Calories from fat | 45.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.05g | 44% | |
|---|---|---|---|
| Cholesterol | 0.91mg | 2% | |
| Sodium | 1082.66mg | 258% | |
| Potassium | 29.39mg | 4% | |
| Total Carbs | 4.08g | 8% | |
| Sugars | 0.46g | 11% | |
| Dietary Fiber | 0.48g | 11% | |
| Protein | 17.19g | 196% | |
| Vitamin C | 0.2mg | 2% | |
| Iron | 0.2mg | 7% | |
| Calcium | 14mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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