Boerewors is a traditional South African sausage with a coriander flavor. It is often the South African food that expats miss most. Since it generally can’t be bought in food stores outside South Africa, many South Africans make their own. This boerewors recipe has been around for a long time.
- 2 kg (4.4 lb) prime Beef
- 1 kg (2.2 lb) Pork
- 20 g (50 ml or 10 tsp) Coriander
- 2 ml (1/2 tsp) ground Cloves
- 2 ml (1/2 tsp) ground Nutmeg
- 30 g (25 ml or 5 tsp) fine Salt
- 5 ml (1 tsp) freshly ground Black Pepper
- 500 g (+/- 1 lb) Bacon
- 100 ml Vinegar
- Casing (Pork casing is good)
- Place in dry pan, heat and stir until light brown.
- Grind, sieve to remove husk. Grind remainder to a fine powder. (A plastic food storage bag and a rolling pin works well. Recently I've been using an old coffee grinder.)
- Cut meat into approximately 25mm (1 inch) cubes.
- Let the cubed meat stand for a while to allow excess blood to drain.
- Cut bacon into small pieces. Mix all the meat and spices. Add the vinegar and mix well.
- Put the prepared mixture in the refrigerator for at least 2 hours.
- Grind all together. Do not grind it too fine - use the cutter that has +/- ¼ inch holes.
- Stuff the mixture into the casing, but be careful to not overstuff.
If you’ve never made boerewors before, here’s a more complete description on how to make boerewors.
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