Tuesday, May 17, 2011

Boerewors like no other!

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.

  • 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
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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