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Kerrie Sult (Curried Brawn)

Kerrie Sult (Curried Brawn) is a traditional South African recipe for a curried offal terrine made from pigs' trotters for the gelatine and springbok legs/shanks for the meat. The full recipe is presented here and I hope you enjoy this classic South African version of: Curried Brawn (Kerrie Sult).

prep time

20 minutes

cook time

240 minutes

Total Time:

260 minutes

Additional Time:

(+over-night chilling)

Serves:

6–8

Rating:

Tags : CurrySpice RecipesPork RecipesGame RecipesSouth-africa Recipes

Here is a classic South African recipe (from the Afrikaans community) for a brawn (offal terrine) made from pig’s trotters for the gelatine and venison for the meat. As there are no true deer in Africa, venison in South Africa refers to antelope of different kinds. I’ve used springbok here, just as that’s what I could find in the local butcher. You can substitute deer meat, mutton or even beef.

Ingredients:

4 pigs’ trotters
1.5kg springbok legs (shanks are good)
5 large onions, peeled and chopped
400ml vinegar (brown malt vinegar, for preference)
2 tbsp curry powder (I used Madras, but substitute your favourite)
1 tbsp ground turmeric
1 tbsp sea salt (or to taste)
1 tsp freshly-ground black pepper

Method:

Combine the pig trotters and springbok shanks in a large, deep, pot. Add the remaining ingredients then pour over enough water to cover the meat.

Bring to a boil, reduce to a simmer then cover with a lid and cook for about 3 hours, or until the meat is falling off the bones. Take off the heat and allow to cool until the stock is just lukewarm.

Remove all the bones then finely chop all the meat. Add more boiling water if there is insufficient stock (you need enough to just cover the meat). Pour the mixture into bowls or terrine dishes then transfer to the refrigerator to allow the jelly to solidify (I usually leave it over-night). When ready, slice and serve.