This
is one heck of a Garlicky sausage, but oh so divine. I cheated by
using ready minced meat, the nice fatty one to give a good level of
moisture to the finished product. A perfect side to a Turkish Breakfast.1 kg Mince
2 tbsp Cumin
1 tbsp Cinamon
1/2 tbsp Cloves
1/2 tbsp Nutmeg
1 tbsp Paprika
1/2 tbsp Cayenne Pepper
1 1/2 tbsp Salt
1/4 cup Minced Garlic
- Mix all the ingredients until the meat becomes sticky and homogeneous. Let the mixture rest in the fridge over night.
- Stuff into hog casings and record the weight of the finished sausage. Let them hang in a cool ventilated area (or a biltong maker for those that have one) for 3 - 5 days, slightly flattening them on day 2.
- Once the sausages have lost about 30% moisture they are ready for use. These sausages should not become bone dry as they should be sliced at an angle and fried before consumption.
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