Whilst the Hindus of Bali may be shocked that the Wild Boar of the original has been replaced with Beef, their sacred animal, I am sure that they will understand.
A deliciously spicy sausage, not for the faint hearted! Can be fried, grilled or smoked as a fresh sausage, but can also be fermented and dried, later fried for use as a flavouring agent in fried rice etc. In its dried condition it will keep for up to two months. The fermenting and drying can be done in ambient conditions of high heat and humidity (i.e. tropical conditions if sunshine is available.)
1 kg Beef Brisket
20 grams of Small Red Shallots
15 grams of Garlic
0,5 grams of Coriander seeds
0,5 grams of Cumin seeds
7,5 grams of Fresh Lesser Galangal Root
15 grams of Bird’s eye Chilli
15 grams of Salt
0,5 grams Terasi (dried fermented shrimp paste)
0,5 grams of Black Pepper
5 grams of Fresh Turmeric Root
5 grams of Fresh Ginger
5 grams of Fresh Galangal
3 mtrs Sheep Casing
Wash and rinse thoroughly the Sheep Casings, place to one side.
Grind all spices together to form a paste together with the salt.
Coarsely grind or chop the Brisket, add the spice paste and knead the forcemeat until it become very sticky.
Stuff the casings, using a funnel, cake decorating syringe, or a sausage stuffer, avoid any air pockets in the sausages, if any form prick them with a sharp implement to remove the air.
Tie off the individual sausages with butchers twine to whatever size you prefer.
For cooking fresh, leave the sausages in the fridge overnight for the flavours to develop.
For drying, hang the sausages indoors for 24 hours to ferment, then if in the tropics, hang the sausages to dry daily in the sun, bringing in at night to avoid condensation and moisture, depending on conditions, they may take up to two weeks to dry thoroughly (till hard). If in a cooler, less humid environment, hand in a cool dry place, otherwise hang in a modified refrigerator until they are hard.