Bush Chef (recipe three in a series): Kick in the Kidneys

 

BUSH CHEF

 Hugh Paxton’s Blog is happy to report that our cooking correspondent is back in business.

 START:

“Kick in the Kidneys.”

This one’s a real hit as a starter or sundowner snack but it’s not for preparation in the bush – for one thing it’s a bit fiddly, for another you need a mincer (wors stopper) and you don’t need to lug that thing around when on safari.

Ingredients:

Offal:

500 g cleaned intestines (lamb or pork)

650 g trimmed mutton liver

650 g trimmed mutton kidneys

300 g finely chopped bacon (rindless)

300 g finely chopped mutton fat

Veg and Spices:

½ a red, green and yellow pepper, finely chopped

1 onion, finely chopped    

20 g crushed garlic (the pre-minced stuff you can buy in supermarkets works well)

3 ml grated nutmeg

Lea and Perrins sauce, salt and pepper to taste

A splash of lemon juice to offset the fat and give it a citrusy zing

Procedure:

Bung the lot into your mincer and feed the mix into the intestines, pinching off every 2 ½ inches.

Tie up your sausages’ nipples (this is the fiddly bit) by bending them into a kidney shape.

Place on moderate coals, turning regularly for +/- 20 minutes to avoid scorching and ensure an even cook through. Garnish with parsley, maybe another squeeze of lemon juice, and serve with a crisp, chilled dry white wine.

Offally good!

By Billy Lahner.

(in Namibia)

Tags: African recipes, Food and Cooking, Namibia, safari cooking