Yield: 1.4kg sausage

Sausage ingredients:         

1 kg Blue wildebeest or venison of your choice, deboned and cleaned     

300 g Lamb tail fat

20 g Oryx desert salt

20 g Coriander seeds

5 g Black pepper corns

3 g cloves

125 ml Ice water             

Sheep casings                

500 g Kataifi

250 ml Three Fish Pantry peppadew muhammara

Method:                            

Cut the meat and lamb tail fat into 2 cm cubes and place on a tray in the freezer. Chill until crunchy on the exterior, but not frozen solid.

Toast the whole coriander seeds, black pepper and cloves over medium heat until aromatic. Use a spice grinder to grind the spices into a coarse powder.                                            

Nest a large mixing bowl in a bowl filled with ice.                         

Grind the venison mixture through the meat grinder into the bowl set on ice.                 

Add the spice mixture to the meat and mix with your hands until well incorporated.                    

The mixture will look homogenous and will start to stick to the side of the bowl.                         

Spoon 2 tablespoons of the meat mixture into a non-stick frying pan and spread into a thin patty.                         

Cook the test patty over low heat and taste, adjust seasoning as necessary.                  

Stuff the sausage mixture into sheep casing and twist into 5 cm long links or sausages.                     

Allow the sausage to hang open in the fridge, overnight in order for the flavours to develop.             

Cut the links of the sausages. In a frying pan over medium-high heat, seal the sausages on both sides.

Allow to cool slightly and wrap each sausage in kataifi and place on a roasting tray.

Bake the venison sausages wrapped in kataifi in a pre-heated oven (180 degree Celsius) for 10 – 15 minutes until the kataifi is crisp and golden.

Serve with the peppadew muhammara as a dipping sauce.