NOTE – This recipe requires prep the evening prior to serving.
Ingredients
Servings
- SAUSAGES --------------------------------
- 750 g venison offcuts
- 250 g pork fat
- 15 g salt
- 10 g tandoori powder
- lamb intestines
- GREEN TOMATO CHUTNEY -------------
- 1.5 kg green tomatoes
- 500 g onions, finely diced
- 500 g sugar
- 150 g raisins
- 200 ml white wine vinegar
- 1.5 Tbsp flour
- 1.5 Tbsp curry powder
- 1 Tbsp mustard seed
- 1 tsp cayenne powder
- 4 garlic cloves
- 1.5 Tbsp Tbsp cumin powder
- 1.5 Tbsp Tbsp ginger, finely diced
Suggested sides
flatbread
coleslaw
Servings
- SAUSAGES --------------------------------
- 750 g venison offcuts
- 250 g pork fat
- 15 g salt
- 10 g tandoori powder
- lamb intestines
- GREEN TOMATO CHUTNEY -------------
- 1.5 kg green tomatoes
- 500 g onions, finely diced
- 500 g sugar
- 150 g raisins
- 200 ml white wine vinegar
- 1.5 Tbsp flour
- 1.5 Tbsp curry powder
- 1 Tbsp mustard seed
- 1 tsp cayenne powder
- 4 garlic cloves
- 1.5 Tbsp Tbsp cumin powder
- 1.5 Tbsp Tbsp ginger, finely diced
Suggested sides
flatbread
coleslaw
Sausages
Venison should be free of pieces of bone. Mix with the pork fat and run through the mincer (5 mm). Mix in the salt and continue mixing until sticky.
Add the tandoori powder at the end and fill and twist into the lamb intestines.
Cook the sausages on the BBQ.
Green tomato chutney
The evening before you serve the chutney, mix the onions and diced tomato with salt and allow to stand overnight.
The next day, press out excess liquid and then cook slowly stirring occasionally with the sugar vinegar and raisins for approx. 45 minutes.
In the last ten minutes, mix the flour and spices together then add and mix water slowly to make a paste. Add to the tomato mixture and cook slowly for a further 10 minutes.
Fill into jars and close.
To serve
Serve the sausages from the BBQ with the chutney. Perfect on flat breads with coleslaw or herb salad.