Servings |
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- 6 kg beef
- 6 tbsp Salt
- 2 tbsp Cracked Black Pepper
- 2 tbsp whole cracked coriander
- 1/2 tbsp fine nutmeg
- 1/2 tbsp fine cloves
- 60 ml Worcestershire sauce
- 1 cup oats
- 1 cup water
- 120-130 ml vinegar
Ingredients
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- Cube the meat and mince coarsely.
- Place the minced meat in a large bowl.
- Add all dry spices, vinegar and brandy (if used).
- Mix together lightly with a two pronged fork.
- Place in fridge for +/- 2 hours to blend flavours.
- Soak casings in water during this period.
- Fit casings to sausage maker and fill with mixture.
- Do not over- or under-stuff.
Dave suggest that you adapt the salt as required. We would think that, since the animals in New Zealand eat only grass, Dave uses more salt than usual.