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--- recipes:boerewors [2018/11/12 10:03] – created jmarcos
+++ recipes:boerewors [2018/11/12 10:23] (current) – jmarcos
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+{{ :recipes:boerowors.png?200|}}
 ====== Boerewors ======
 /* Description */
+This is Tim's recipe for Boerewors, the national sausage of South Africa.  He couldn't find good sausage here, so he decided to make it himself.
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 ====== Ingredients ======
+  * 3-1/3 lb 1.5 kg beef
+  * 3-1/3 lb 1.5 kg pork
+  * 1-1/8 lb 500 g fat back, diced
+  * 2 TBSP   25 ml salt
+  * 1 tsp  5 ml pepper
+  * 4 TBSP   50 ml ground coriander
+  * 1/2 tsp  2 ml freshly ground nutmeg
+  * 1/4 tsp 1 ml ground cloves
+  * 1/2 tsp  2 ml ground allspice
+  * 1/2 cup  125 ml brown vinegar
+  * 1 clove garlic, crushed
+  * 1/4 cup 50 ml Worcestershire Sauce
+  * 3 ounces 85 g sausage casing
 ====== Directions ======
+  - Mince or process the meet coarsely, then mix it with all the other ingredients, except the casings
+  - Fill the sausage casings firmly but not too tightly with the meat mixture, making sure the speck (fatback) is distributed evenly throughout the sausage
+  - Boerewors can be fried, grilled or braaied over the coals.  It will keep in the refrigerator for 1-2 days or in the freezer for up to 3 months.
+Makes 3-3/4 lb  3.5 kg
 ====== Notes ======
+Variations - use veal, lamb, or venison instead of the beef
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-{{tag>Recipes TagsNeeded}}
+{{tag>Recipes Sausage-Pate TMaidment African}}
 /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line,
 replacing the "TagsNeeded" tag and separated by spaces. */
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 Sandwich
 Sauce-Gravy
-Sausage-Pate
+Sausage-Pate TMaidment
 Side
 Side/Starch