Boerewors Recipe
A South African
Boerewors is a South African sausage with a coriander flavor. It is very popular with South Africans.
Course Main
Cuisine South African
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4.4 ibs Beef (super trimmed brisket works well)
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2.2 lbs Pork
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10 tsp Coriander
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½ tsp Ground Cloves
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½ tsp Ground Nutmeg
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5 tsp Salt
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1 tsp freshly ground Black Pepper
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1 ibs Bacon
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0.4 cup Vinegar
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Casing (Hog casing is good. Some use lamb casing.)
Preparing The Coriander (1 tbsp produces 1 tsp)
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.)
Making The Boerewors
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.