Lesotho-style Spicy Beef Sausage

Ingredients

The Lesotho-style Spicy Beef Sausage takes inspiration from the German Mettwurst but incorporates Lesotho's distinct spice blend and smoking technique. The addition of Lesotho's traditional spices such as coriander and cloves gives the sausage a unique flavor profile. The smoking process adds a smoky element that enhances the overall taste and texture of the dish. We alse have the original recipe for Mettwurst, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder 1/4 teaspoon onion powder
• 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• 1/4 teaspoon dried rosemary 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried basil 1/4 teaspoon dried basil
• 1/4 teaspoon dried parsley 1/4 teaspoon dried parsley
• 1/4 teaspoon dried sage 1/4 teaspoon dried sage
• 1/4 teaspoon dried marjoram 1/4 teaspoon dried marjoram
• Natural sausage casings Natural sausage casings

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat: 20g (Saturated Fat: 8g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 28g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, coriander powder, paprika, cayenne pepper, ground cloves, salt, black pepper, garlic powder, onion powder, dried thyme, dried oregano, dried rosemary, dried basil, dried parsley, dried sage, and dried marjoram. Mix well until all the spices are evenly incorporated into the meat.
2. 2.
   Soak the natural sausage casings in cold water for 30 minutes to soften them.
3. 3.
   Attach a sausage stuffer to a sausage casing funnel or a sausage-making machine.
4. 4.
   Stuff the sausage mixture into the soaked casings, twisting them at regular intervals to form individual sausages.
5. 5.
   Once all the sausages are stuffed, tie off the ends of each sausage with kitchen twine.
6. 6.
   Preheat a smoker to 100°C (212°F) and place the sausages on the smoker racks.
7. 7.
   Smoke the sausages for 2 hours, or until they reach an internal temperature of 70°C (160°F).
8. 8.
   Remove the sausages from the smoker and let them cool for a few minutes.
9. 9.
   Serve the Lesotho-style Spicy Beef Sausage hot or cold, as desired.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. Make sure the beef is fresh and of high quality to enhance the flavor of the sausage.

Tips & Tricks

• If you prefer a milder sausage, reduce the amount of cayenne pepper in the spice blend.
• Soaking the casings in cold water helps to make them more pliable and easier to work with.
• Ensure the smoker maintains a consistent temperature throughout the smoking process for even cooking.

Serving advice

Serve the Lesotho-style Spicy Beef Sausage as a main dish alongside a fresh salad or steamed vegetables. It can also be enjoyed as a snack or appetizer with mustard or a spicy dipping sauce.

Presentation advice

Arrange the Lesotho-style Spicy Beef Sausage on a platter, garnished with fresh herbs such as parsley or thyme. Serve with colorful side dishes to create an appealing visual presentation.