Ingredients
-
2
-
1
-
45
-
5
-
30
-
15
-
2
-
10
-
10
-
125
-
-
-
-
-
Directions
South African Sausage (Boerewors),This is the best sausage I have ever had. It will make any South African Homesick instantly. It is very filling. I got it when I lived in South Africa for a couple of years.,Fabulous recipe. used red wine vinegar and used 2kg pork shoulder and 1kg brisket very successfully here. I also forgot to toast the cloves and coriander before grinding but the spice turned out really well in spite of that. Pic shows one of several coils I made, used hog casings; some on the horn and some still soaking. Fabulous taste and texture.,I’m a South African living abroad and although I have eaten boerewors many, many times I have never made it myself – used this recipe for my first attempt and it was spot on – turned out much better than I expected. For the meat used fatty pork belly and brisket – fat is very important if you don’t want the sausage to be too dry. Another thing that is crucial is the texture – boerewors is a coarse sausage so use a coarse grinding plate (used one with 5mm*8mm holes). I put the meat through the grinder twice. Had a group of South Africans round to sample the first attempt and they were all complimentary and thought it tasted like the real deal. The only comments were some would have liked more of the spice mix and one person would have liked more fat (but thats a personal preference.) Great recipe and one that I will use again – the spice mix smelt amazing.
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Steps
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1
Done
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Skip the First Few Steps If You Are Using Ground Beef and Pork. |
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2
Done
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Prepare Beef and Pork by Trimming Off All Sinew, and Other Nasty Bits and Pieces That May Affect the Texture. |
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3
Done
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to Facilitate Mincing, Cut Meat Into Long, Narrow Strips About 3 Inch in Diameter and Freeze For About 30 Minutes. |
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4
Done
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Mince Meat Through a Course Mincer For a Rough Texture, or Finely If You Prefer. |
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5
Done
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Allow the Meat to Be Fed Through With Very Little Assistance from the Tamper. |
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6
Done
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Finish Off by Mincing a Piece of Bread to Remove Every Vestige of Meat from the Mincer. |
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7
Done
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Roast Coriander and Cloves in a Dry Frying Pan, Tossing the Spices About Until Uniformly Brown and Aromatic. |
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8
Done
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Dont Allow to Burn. |
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9
Done
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Grind Spices With a Pestle and Mortar, Sift to Remove Husks, Mix With Remaining Spices and Sugar and Sprinkle Over the Mince. |
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10
Done
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Lightly Mix in Wine or Vinegar. |
