Friday, 30 March 2012

Poffadder - Liver Sausage Recipe


  • Vetderm -Large fatty intestine of sheep, goat or game.                                                 
  • liver, kidneys, heart of the animal - pancreas optional.                                                
  • Extra kidney fat (optional)                                                 
  • thymes
  • parsley
  • salt
  • pepper
  • bread Crumbs                                                 

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