500gms pork "spek"
20gms whole coriander
5 ml fresh ground black pepper
2 ml fresh ground cloves
2 ml fresh ground nutmeg
150-200 ml wine vinegar
Scorch, mill and sieve the coriander. Cut the meat into 50 mm cubes and add all the ingredients except the spek and vinegar. Mix well. Mince the meat, cut spek into approx. 2 mm cubes, add spek and vinegar, mix lightly but thoroughly. Stuff casings.
(spek = the hard white fat between the skin and the meat on a pig)
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