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This is a must try!! I love this stuff as does every South African, you can eat kilos of it and thus need to have nice large batches at hand! In this batch I used: 3kgs meat- a blend of beef and lamb- 80% meat 20% fat. 2g garlic powder 4.8g Ground allspice 2g black pepper 2g ground cloves 4g ground nutmeg 20g salt 4,8g ground coriander 36ml red wine vinegar 36ml Worcester sauce 18-22mm lamb casings If you are a bit concerned about the meat spoiling, add 4g of #1 cure pink salt, especially in really hot climes. Its always better to be at 21 degrees C and under for the first day to supposedly stop the fat from becoming rancid but this has not happened to me. I use a 6-8mm grind and prefer the 8mm to keep it a coarse grind sausage. Don't mess too much with the dry spices but if you want a more tangy sausage, up the vinegar. If you want a sweeter sausage up the Worcester sauce. You can go 100% beef but the spice balance might be a little out, as lamb has a strong flavour. Maybe go down to 25% lamb. The lamb fat in here is incredible. I really hope you try this!! #charcuterie #southafricanfood #snacks