Text 23489, 81 rader
Skriven 2007-11-27 21:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Chitterlings 474
============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> you have to evacuate them by finger sqeezing them

 ML> I thought the usual high-tech way of doing it is to run a
 ML> garden hose into them.

Yep. But that assumes running water other than a creek. Roslind's
part of the world got electricity (and so the family well got a
pressure system) about one year after she left home.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: 2 Droewors Recipes -Www.3men.Com
Categories: African, Sausage
  Servings: 1 batch

    4.5 kg beef (Use shoulder or chuck)
    2.5 kg fatty mutton (Use breast or
           shoulder) 
     15 ml ground cloves 
     15 ml grated nutmeg 
     12 g  whole coriander 
     90 g  fine salt 
     15 ml brown sugar 
    400 ml vinegar 
     90 g  mutton sausage casings 
           Traditional Droewors 2
    4.5 kg beef (Use shoulder or chuck)
           or mutton (Use breast or
           shoulder) 
      1 kg sheep's tail fat  
      5 ml ground cloves 
     20 g  whole coriander 
     34 g  fine salt 
     10 ml freshly ground black pepper
     90 g  mutton casings

This is also a very traditional South African sausage and is made
much the same way as boerewors, except that pork and pork fat are
not used (pork fat tends to go rancid). Saltpetre is sometimes added
as a preservative but will give the meat a reddish color, instead of
the more traditional dark black color. To improve the flavor,
droewors may be smoked after a day of hanging, then retuned to
continue the drying process. Droewors and smoked droewors can be 
frozen for up to two months in an airtight container.  

Place the coriander seeds in a dry frying pan and heat, stirring
constantly until they become light brown. Remove them to a coffee
grinder or pestle and mortar and crush the coriander seeds. Pass the
crushed seeds through a sieve to remove the husks. Cut the meat into
50 mm cubes, and mix together with all ingredients except the 
vinegar and casings. Mince the meat using a grinder with a coarse
blade. Sprinkle the vinegar over the minced meat mixture and mix
lightly (If you work too much with the meat, it will lose the coarse
consistency)

Prepare the casings and stuff the mixture loosely into them. Dip the
sausages in a mixture of 4.5 litres boiling water and 350 ml
vinegar, then hang them over wooden rods that are thick enough in
diameter to prevent the inner surfaces of the sausage from touching.
Dry the sausage in a cook draughty place for 24 hours, then remove
the sausage and flatten by rolling across a cutting board, so that
any pockets of air in the sausage or between the sausage and the
casing are removed. (These air pockets can cause mould to set in
when the sausage is drying). Put the sausage back over the wooden
rods and continue to dry to your taste. This will normally take
about 2 weeks.

From: South African Recipes Www.3men.Co
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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