|
Serves:
3-4 |
Cooking:
15 minutes |
|
Preparation:
1 hour plus |
|
Ingredients:
|
sausage skins* |
|
700g/1½lb |
beef
stewing steak |
|
1 small |
onion,
peeled and very finely chopped |
|
500g/1lb |
belly pork |
|
15ml/1 tbsp |
salt |
|
30ml/2 tbsp |
fresh coriander |
|
2.5ml/½
tsp each of: |
ground nutmeg |
|
ground cloves |
|
125ml/4 fl oz |
white wine vinegar |
Method:
Soak the
sausage skins for 30 minutes, cut into 18"-3ft lengths, rinse by
flushing water through them.
In a food
processor, coarsely mince meat, add the other ingredients and mix
thoroughly, taking care not to mince the meat too finely.
Refrigerate
for at least one hour to allow the flavours to develop and stuff into
the skins, avoiding air bubbles. Coil into long lengths and cook,
either under a hot grill or on a barbecue.