South African Dried Sausage!

-Begin by trimming and cubing your brisket, keeping roughly a 70/30 ratio of meat to fat.

-In a hot, dry pan, lightly toast the black peppercorns, coriander seeds, and cloves until fragrant. -Remove from heat, then grind the spices finely in a spice grinder.

-In a separate bowl, combine Worcestershire sauce, malt vinegar, nutmeg, salt, and the freshly ground spices. Whisk until the salt is fully dissolved.

-Pour the liquid spice mixture over the cubed meat and fat. Mix thoroughly until everything is evenly coated.

-Cover the mixture and refrigerate for several hours (3–4 hours minimum, up to 24 hours for deeper flavor).

-Place the chilled mixture in the freezer for about 45 minutes before grinding, this helps achieve a clean, coarse grind.

-Grind the meat mixture using a coarse plate to create a pebbly texture. Gently mix the ground meat by hand to evenly distribute fat and spices.

-Stuff the mixture into 22–24 mm sheep casings, keeping the sausages loosely packed. Twist into links of about four sausages per strand.

-Hang the sausages to dry in a controlled environment or drying box for 4–5 days, monitoring humidity and airflow.

-Once dried to your liking, snip into individual links and enjoy your homemade South African dried sausage.