Russians

YOU
0 serving
Rate this recipe
Mutton

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (7)

3.00 kg lean pork, cubed — mutton
3.00 kg game — cubed
1.00 kg speck — cubed
750.00 g mutton — knuckles
600.00 g sausages — Russain-style
2.00 Litres water
500.00 g pork casings — rinsed
Tap for ingredients
Tap for ingredients

Method:

Combine the meat and speck and mince the mixture. Blend the herb mixture with the iced water. Add the colouring and mix well. Pour the herb mixture over the meat and mix well. Fill the pork casings with the meat mixture. Divide the sausage into smaller sausages by twisting the casings a few times at 15 cm intervals (alternate the twists to the left and right to prevent the casings unwinding.) Hang the sausages up overnight to allow them to dry slightly. Smoke the following day for about 30 minutes or until the sausages turn a reddish brown colour. Arrange in plastic bags and freeze until needed. Braai over coals or fry in a pan.
Makes about 8 kg Russian sausages.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.