Ingredients 7
Servings 0


  • 3
    lean mutton or pork, cubed
  • 3
    game, cubed
  • 1
    speck, cubed
  • 750
    mutton fat, cubed
  • 600
    Russian sausage herbs and colouring
  • 2
    iced water (add a few ice cubes to cold water)
  • 500
    pork casings, rinsed


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.

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