Traditional Recipe for Dried Wors

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Beef

By Food24 November 03 2009
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Ingredients (12)

2.00 kg beef — or venison
1.00 kg beef
500.00 g beef — fat
25.00 ml salt
5.00 ml freshly ground black pepper
15.00 ml coriander
1.00 ml cloves — ground
2.00 ml nutmeg — ground
125.00 ml brown sugar
25.00 ml brandy
25.00 ml marsala — optional
200.00 g sausages
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Method:

Cube all meat. Mix together thoroughly and mince coarsely. Place meat in large bowl. Add all dry spices, vinegar and brandy (if used). Mix together lightly with a two pronged fork. Place in fridge for about 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.



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