Malagasy rice porridge with kali sausage and beef jerky

Cut the chuck roast into long strips and freeze until hyper cold but not frozen, so the fat does not smear in the grinder.

Grind the beef through the largest die at highest speed, then the half onion.

In a mixing bowl combine with the ginger garlic paste, salt, pepper, paprika, cumin, coriander and water; beat with the paddle 45 to 60 seconds for a finer texture, or skip for a coarser sausage.

Slide the rinsed, soaked casings onto the stuffer, tie the end and poke a tiny hole; push the meat through with the plunger, stuffing loosely.

Twist into links in alternate directions without gripping too tight; refrigerate uncovered to marinate and dry out.

Slice the top round against the grain a quarter to a sixth of an inch thick; marinate in soy sauce, Worcestershire, garlic and smoked paprika overnight up to two days.

Lay the jerky on a wire rack and cook at 170F for around four hours until mostly dehydrated but still pliable.

Over medium heat saute the ginger garlic paste 30 seconds; add the unwashed rice, the water and salt and cook over medium heat 30 to 35 minutes until the rice bursts; taste, adjust seasoning and add water to loosen.

Cook the sausages in the oven at 350 for 10 to 12 minutes; rest 20 minutes so the juices redistribute.

Grill the sausages to warm them and add a smoky char.

Chop scallions and red chilies. Plate the rice, then the meats, with the garnishes on top.