Ingredients
- 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
