A rich and traditional South African delicacy featuring seasoned minced liver and fat slow-grilled over gentle coals until the casing is perfectly crisp. This savory sausage offers a bold flavor profile that is a true braai classic.
1 sheep's regular casing (or thick intestine sleeve) or 500 g sheep's liver (finely minced)
200 g sheep's kidney fat (finely minced) or 1 tsp ground coriander
1 pepper.
1
Mix the minced liver, fat, onion, coriander, salt, and pepper thoroughly in a bowl.
2
Lightly stuff this rich mixture into the casing, ensuring it is not packed too tightly, and tie off both ends securely.
3
Place over low, gentle coals. Braai slowly for 30–35 minutes, turning often. Use a thin skewer to prick the casing occasionally if it begins to swell too much, allowing the fat to render out until crisp.
Notes
Braai on a low, sustained heat
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Ingredients
1 sheep's regular casing (or thick intestine sleeve) or 500 g sheep's liver (finely minced)
200 g sheep's kidney fat (finely minced) or 1 tsp ground coriander
1 pepper.