OK, so everyone has a winning recipe that they got from so and so, but try this one. Get all your buddies together and have a wors party. Margot Swiss supply’s all the spices, machinery, casings in fact everything except the meat.
Toast Coriander and pepper in a dry pan and crush (do not burn) mince meat and fat, grind herbs and spices and stuff sausage skins (or artificial skins) using a mincer with a sausage attachment. Either grind meat fine or coarse – it doesn’t matter as the end result still works. Substitute the beef with venison or half and half for game wors. I like to cut the spek in cubes like the old fashioned way. The bread crumbs absorb the flavour and juices keeping the wors moist and tender.
Get your butcher to stuff the casings, if you have a problem, or use the attachment on your mincing machine or food processor. The instruction book will also show you it is quite easy, just rinse casings well inside and out, and slide them on the sausage attachment, carefully so as not to tear them.
Now push the mixture into the mincing machine and grind through slowly. You must help the casings when they are filling so as not to fill them too much.
- 2 kg beef
- 1 kg pork
- 500 g spek
- 40 ml coriander
- 5 ml nutmeg
- 2 ml cloves
- 2 ml black pepper
- 40 ml salt
- 150 ml worcestershire sauce
- 1 cup fine bread crumbs
- 2 tablespoons beef stock granules