If China has rice and Scotland has black pudding and haggis, what does SoutAfrica have that makes it its own? BOEREWORS!! Thats what. This is often classified as just being a tasty sausage but guys this is so much more!! The following recipe shows how to prepare a typical 1 -4kg serving. Boerewors is great for braaiing (BBQ) and should always be made in a shallow pan.
Ingredients
- 1.5 kg beef, minced
- 1.5 kg lean pork, minced
- 500 g spek cut in small cubes
- 25 ml salt
- 5 ml ground black pepper
- 50 ml coriander seeds
- 2 ml grated nutmeg
- 1 ml grated cloves
- 2 ml ground allspice
- 125 ml vinegar
- 50 ml Worcestershire sauce
- 200 g wide sausage casings
Method
Place coriander seeds in a dry pan over medium heat and stir the seeds around the pan. The seeds will give off a strong aroma and will turn a golden brown colour. Remove the seeds and coarsely crush them. Cube all the meat and spek, mix together thoroughly and mince coarsely. Place meat in a large bowl, add all the dry spices, Worcestershire sauce and vinegar, mix together lightly with a two pronged fork. Place in fridge for about 2 hours to blend the flavours. Soak casings in water during this period. Fit casings to sausage maker and fill with mixture. Do not over or under stuff.
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