The secret in the making of good boerewors lies in the quality of the ingredients used. The better the quality of the meat the better tasting the boerewors. When making, do not overprocess; meat must be crumbly. Use good quality fresh (not frozen) meat and vary spices to taste. If you want to make droëwors, use narrow sausage casings.
Prep Time: ± 1 hr | Makes: 3 to 4 kgIngredients
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.
Serving Suggestions
Boerewors is usually braaied but may be grilled in an electric griller, or fried, or boiled. When grilled or braaied, boerewors sheds a great deal of its fat. In South Africa boerewors is generally eaten with mealiepap, it can also be eaten on a long bread roll which is known as a boerewors roll.
Cuisine: South African
Category: Traditional - Sausages
- Posted3-Oct-2009
- Total Views2959
- Word Count457
- Commentvia Twitter
More Recipes/Articles in "South African Recipes"
- 25-Oct-2009Chicken Biryani
- This Indian chicken biryani based on rice, is normally prepared for special occasions, since it takes a long time to make. There are a multitude of recipes for biryani and each one has a uniqueness about it…
- Total Views: 7281 | Word Count: 538
- Continue reading →
- 3-Oct-2009Vetkoek Recipe
- Vetkoek (Zulu=Amagwinya) is a traditional pastry both in Afrikaans and Zulu culture that’s usually served hot with savoury mince but is just as nice with butter and smooth apricot jam or syrup or fig preserve or honey or cheese or thinly sliced biltong…
- Total Views: 2332 | Word Count: 248
- Continue reading →
- 3-Oct-2009Cabbage Bredie
- Cabbage bredie, prepared with mutton OR lamb and cabbage is one of those dishes, which would feel insulted if one had to refer to it by the name of its European rival known as “stew”. The principle is the same, but bredies tend to be richer, more tasty and infinitely more filling and varied…
- Total Views: 1977 | Word Count: 418
- Continue reading →
- 3-Oct-2009Biltong Recipe
- South Africa’s all time favourite snack - Biltong is strips of salted dried meat. Different meats such as beef, ostrich, and game (springbok, kudu) can be used to make biltong (beef is the popular standard). Spices other than coriander can be used including chilli for a “spicier” snack. Biltong is similar to beef jerky (but better!)…
- Total Views: 1804 | Word Count: 1114
- Continue reading →
- 3-Oct-2009Tomato Bredie
- Tomato Bredie, prepared with mutton OR lamb and tomatoes is one of those dishes, which would feel insulted if one had to refer to it by the name of its European rival known as “stew”. The principle is the same, but bredies tend to be richer, more tasty and infinitely more filling and varied…
- Total Views: 1462 | Word Count: 442
- Continue reading →


Follow us on Twitter

