Tandoori Cervena venison sausage with green tomato chutney
- Cervena venison
- 750 g Cervena Venison off cuts
- 250 g pork fat
- 15 g salt
- 10 g tandoori powder
- Sausage
- 22/24mm lamb casings
- Green tomato chutney
- 1500 g green tomatoes
- 500 g onions finely diced
- 500 g sugar
- 150 g raisins
- 200 ml white wine vinegar
- 4 cloves garlic
- 1 ½ tbsp flour
- 1 tbsp mustard seed
- 1 ½ tbsp curry powder
- 1 ½ tbsp ginger finely diced
- 1 ½ tbsp cumin powder
- 1 tsp cayenne powder
Method
Mix Cervena with the pork fat and run through the mincer with a 5 mm plate. Mix mince with salt and continue mixing until the mixture becomes sticky then add the tandoori powder. Fill the lamb intestines and twist into sausages.
Green tomato chutney
Mix the onions and diced tomato with salt and allow to stand overnight. The next day, press out excess liquid. Add the sugar, vinegar and raisins and cook slowly for approximately 45 minutes, stirring occasionally. After 35 minutes, mix the flour and spices together. Mix with enough water to form a paste. Add the paste to the tomatoes and cook slowly for a further 10 minutes. Pour into sterilized jars and seal.
To serve
Serve the sausages from the barbecue with the chutney. Perfect on flat breads with coleslaw or herb salad.
Servings4
INGREDIENTS
|
Method Mix Cervena with the pork fat and run through the mincer with a 5 mm plate. Mix mince with salt and continue mixing until the mixture becomes sticky then add the tandoori powder. Fill the lamb intestines and twist into sausages. Green tomato chutney Mix the onions and diced tomato with salt and allow to stand overnight. The next day, press out excess liquid. Add the sugar, vinegar and raisins and cook slowly for approximately 45 minutes, stirring occasionally. After 35 minutes, mix the flour and spices together. Mix with enough water to form a paste. Add the paste to the tomatoes and cook slowly for a further 10 minutes. Pour into sterilized jars and seal. To serve Serve the sausages from the barbecue with the chutney. Perfect on flat breads with coleslaw or herb salad.
|
|
Rate this recipe!
|