The self sufficient South African farming community wasted nothing. When a beast was slaughtered in winter, all parts were used, including the trotters which were used for making brawn, and the intestines which were used as casings for home-made sausage. Every farmer’s wife prided herself on her own special recipe for making sausage. The fillings ranged from beef and mutton to game meat or even game offal encased in game intestines and called Skilpad and Pofadder.

1.5 kg beef
1.5 kg pork
500 g bacon, diced
25 ml salt
5 ml ground pepper
50 ml ground coriander
2 ml freshly grated nutmeg
1ml ground cloves
2 ml ground dried thyme
2 ml ground allspice
125 ml red wine vinegar
1 clove garlic, crushed
50 ml Worcestershire sauce
85 g sausage casings
Cut the beef and pork meat into 1.5 ” cubes and mix it with all the other ingredients except the sausage casings. Grind the meat using a medium-course grinding plate. Fill the sausage casings firmly but not too tightly with the meat mixture.

Can be fried, grilled or barbecued over coals.

Makes 3.5 kg