Ingredients
2 kg of chuck
beef (fat and gristle removed)
750 de-boned thick rib of pork
200 g of pork fat (spek)
1 tablespoon ground coriander
2 tablespoons salt
a good pinch of nutmeg
½ cup vinegar
About 90g of pork casings (ask your butcher for some or ask him where you can buy it)
750 de-boned thick rib of pork
200 g of pork fat (spek)
1 tablespoon ground coriander
2 tablespoons salt
a good pinch of nutmeg
½ cup vinegar
About 90g of pork casings (ask your butcher for some or ask him where you can buy it)
Instructions
on how to make it
Cut the meat and spek into small cubes. Sprinkle the seasoning
over the meat (not the vinegar Penny), mix well and then mince together. Add
the vinegar and mix lightly, but thoroughly. Stuff into casing and refrigerate
for 24 hours in a covered, non-metal container.
(Optional: You can experiment by adding additional ingredients. For a lovely curry flavor add a tablespoon of curry powder to the above recipe. For a great garlic flavor add finely crushed and chopped garlic and for a sharper taste add more vinegar).
(Optional: You can experiment by adding additional ingredients. For a lovely curry flavor add a tablespoon of curry powder to the above recipe. For a great garlic flavor add finely crushed and chopped garlic and for a sharper taste add more vinegar).
