Van Blommestein’s venison sausage

By Marlene van Eeden | Published 15 July 2010

This great butcher gave away his secret recipe. Now the world knows. Thank you, Oom Blomme.

You need
7 kg venison, cubed
3 kg fatty pork, cubed
1 kg bacon, cubed
4 tablespoons salt
1 tablespoon freshly ground black pepper
2½ teaspoons ground nutmeg
2½ teaspoons ground cloves
¾ cup scorched coriander, freshly ground and sieved
1½ cups brown vinegar
300-400 g pork casings, soaked in water 

Here’s how
1. Combine the venison, pork and bacon in a bowl. Mix the salt, pepper, nutmeg, cloves and coriander, and season the meat well (use your hands).
2. Cover the dish and leave it in the refrigerator overnight for the flavours to marry.
3. Put the meat through a meat grinder, using the coarse or medium disc. Add the vinegar and mix lightly. Don’t handle the mixture too much – it makes the sausage dry. Stuff the meat in the casings.
4. Leave the sausage in the refrigerator overnight. The recipe is great for either drying or braaiing, so hang the sausage in a well-ventilated place to make droëwors or have friends over and light the fire.

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