Skinless sausages
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Mince shaped into a sausage is found in countless versions all over the world, for example as Turkish koftas or Serbian ćevapi. Not everyone has a sausage stuffer at home, or access to casings – this is an easy way to enjoy homemade sausage cooked over the coals. Experiment with your choice of spices and mince combinations.
Serves 6–8
Preparation time 10 minutes plus refrigeration time
Cooking time 6–10 minutes
YOU NEED
• 500 g beef mince
• 250 g pork mince
• 1 tablespoon (15 ml) whole coriander seeds
• 1 teaspoon (5 ml) salt (or to taste)
• 4 cloves, freshly ground (or use ½ tsp ground cloves)
• 2 tablespoons (30 ml) Worcester sauce
• 2 tablespoons (30 ml) brown vinegar
• 1 tablespoon (15 ml) dried thyme
• 1 teaspoon (5 ml) nutmeg
• 1 teaspoon (5 ml) black pepper
• ¾ teaspoon (3,75 ml) bicarbonate of soda for binding
• 6–8 bread rolls or roosterkoek, to serve
• 1 cup (250 ml) crème fraiche, to serve
• 1 small red onion, sliced thinly, to serve
THIS IS HOW
Combine all the ingredients for the sausage mixture (don’t overmix it!) and leave it to rest in the fridge for about 2 hours. Divide the mixture into 6–8 balls and shape them into “sausages”, each about 10 cm long. You can shape them around skewers. Refrigerate the sausages for a further 30 minutes. Braai the sausages over moderately hot coals and serve them in bread rolls or roosterkoek with a spoonful of crème fraiche and a few onion slices on top.
Martelize Brink is a radio and TV presenter and producer who has been making a name for herself on the SABC’s Afrikaans radio station RSG since 2004. Born and bred in Paarl, she published her first cookbook, Martelize Kook! Jy Is Genooi, in 2017, and last year she combined food and genealogy in her first television series for VIA. Martelize loves to cook and is at her happiest sharing food and good red wine with friends. In her free time she often makes appearances as a motivational speaker and master of ceremonies. Find out more on her website: martelizebrink.co.za