Boerewors
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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Preheat: ° | Yield: servings | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
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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