Pot-Shot

Wees 'n Trotse Jagter
Be a Proud Hunter

RSS Feed   Facebook    Twitter


  

Jongste Nuus / Latest News

- - - - - - - - - - - - - - -

Algemeen / General

- - - - - - - - - - - - - - -

Benutting/Utilization

- - - - - - - - - - - - - - -

Bewaring/Conservation

- - - - - - - - - - - - - - -

Jagsake/Hunting

- - - - - - - - - - - - - - -

Wapens/Arms

- - - - - - - - - - - - - - -

Kompetisie/Competition

- - - - - - - - - - - - - - -

Opleiding/Training

- - - - - - - - - - - - - - -

Optiks

- - - - - - - - - - - - - - -

Gun Shop Gazette

- - - - - - - - - - - - - - -

Argief / Archive

- - - - - - - - - - - - - - -

Subscribe

- - - - - - - - - - - - - - -

Unsubscribe

Benutting/Utilization


Warthog Wors to Make the Mouth Water
24 May 2018

Latest News

Last week we did warthog ribs and this week we take a closer look at a recipe for real, genuine warthog wors, and in addition those nibble pick little sausages that come in so handy when one is waiting for lunch or dinner to be served and the old tummy starts to grumble.

You will need the following ingredients:

2 kg warthog cut in small squares
1 kg speck which is also cut into small squares
25 ml whole coriander, seared, minced and sifted
1 tsp freshly ground pepper
1 tsp spice mixture
1 tsp sugar
a dash of saltpeter
3 cloves garlic, chopped
2 spring onions, chopped
800 g lamb gut
2 tsp salt

Method:

Flavour the meat and speck squares with flavourants and spices, cover and leave it overnight to blend. Mince the meat coarsely, add the garlic and spring onion and mince it again.
Stuff the meat mixture into the gut and turn into 120 m? lengths. Leave it at room temperature for 12 hours or use an electric van. Smoke it gently until it is golden brown.
Simmer for ten minutes before serving.
Baked potatoes and spinach complement it exceptionally well.

And now we come to that delicious nibble pick sausages, for which we have to have at the ready on the table:

1,5 kg warthog cut into squares
750 g speck, also cut into squares
70 ml salt
10 ml white pepper
5 ml spice mixture
5 ml brown sugar
a dash of saltpeter
60 ml cumin seed, roasted and chopped
20 ml freshly cut dried sage
3 cloves garlic, chopped
90 g lamb gut
Method:

Mix the meat and speck squares with the remaining ingredients, cover and leave in the fridge to blend overnight. Mince meat mixture coarsely and stuff it in 75 m? lengths.
Drop sausages in boiling water for a few seconds. Brush some melted butter over it and braai, grill and sauté it in water for ten minutes. Press it dry on a dishcloth.
Tip: The sausages may be heated again afterwards and that taste will really be enhanced if done in tomato sauce.

[ Back ]



GSG

lekker wild

w2c