Mutura or Kenyan sausage is a delicacy that is loved by many in the country. It’s prepared during social occasions where goats, cows or sheep have been slaughtered. Mutura making is a highly social event that’s accompanied by lots of laughter, joke cracking and catching up with people you haven’t seen in ages!
Alcohol is also a common fixture in these social gatherings. The alcohol can either be modern or traditional brews like muratina for the Kikuyus or kaluvu for the Kambas. The traditional brews are normally consumed during wedding negotiations or burial ceremonies.
A few years ago I was a novice in the art of mutura making as I have mentioned here but I have worked on my technique and really improved it. One of the ways I found of adding extra flavour to my mutura was by using my rendered beef fat skimmed off from my beef stock. But do not despair if you do not have any at hand because vegetable oil works quite well.
Fresh blood is added traditionally to the mutura. Personally, I don’t. So, if you want go ahead and add the blood to your mutura if it’s your thing.
Finally, be careful not to roast the mutura for too long on the charcoal because it will dry out and it won’t be as flavourful.
- 1kg mince meat
- 3 table spoons of melted rendered beef fat
- 2 medium sized red onions sliced
- 2 cloves of garlic
- 1 beef chilli cube (Optional)
- bunch of dhania leaves plus the stalks
- 1/2 hoho (green bell pepper)
- A few spring onions
- Salt and freshly cracked black pepper to taste
- 200g goat intestines – thoroughly cleaned
- Pre heat your sufuria and melt your rendered beef fat then add the diced onions. Cook till just translucent.
- Add the sliced garlic and cook for about a minute to release the aroma and oils.
- Add all the minced meat at once and stir to break up all the clumps followed by the beef chilli cube.
- Once all the the mince meat has broken down add salt and black pepper to taste together with just enough water to cover the top of the meat.
- Cover the sufuria, lower the heat and simmer for twenty minutes or until all the water has evaporated.
- Finally add the hoho, dhania and spring onions. Stir them in, turn off heat.
- After the mince meat mixture cools down start stuffing it into the cleaned intestines. Do not fill more that 3/4 full to allow room for expansion.
- Tie both ends of the mutura.
- Boil the mutura for about an hour allow the intestines to cook through and for the excess oil to leach out of the mutura.
- Roast on charcoal for about five minutes per side until golden brown.
- Serve with ugali and kachumbari.