Boerewors Recipe in South African Recipes on eJozi's RecipeBook

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 kg

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.

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
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