RCI-SN.004.0008.001
Boerewors
South Africa | Sausage Traditionally eaten at braais, barbecues, (Afrikaans: farmer's sausage) are
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- beef2 lb
- mutton2 lb
- veal2 lb
- spek¼ lb
- salt1½ Tbsp
- ground black pepper.1 tsp
- coriander1 Tbspsinged¹ and ground
- ground cloves¼ tsp
- grated nutmeg½ tsp
- ground allspice½ tsp
- brown vinegar½ cup
- Brandy (optional)1½ unit
- wide sausage casings2¼ unit
Method
1
Cut all meat and spek into cubes.
2
Mix spek and meat together thoroughly, and then coarsely mince.
3
Add all dry spices, vinegar, and if used, brandy.
4
Mix together lightly with a large, two-pronged fork.
5
Place the casings in water.
6
Place mixture in fridge for 2 hours to blend the flavours together, leaving the casings to soak for the same time.
7
Fit casings over sausage maker, and fill with the meat/spice mixture. Be very careful not to over- or understuff the boerewors, as doing so will ruin them.
8
Traditionally, boerewors have been hung up in a dry room to dry for days, (to make what is known as droe wors or "dried" wors) but you can simply put them in the fridge for 24 hours before eating them as fresh wors.
9
Cook on a barbecue, but do not prick to allow juices to escape as much of the flavour will escape with them. Cook until still pink and juicy inside
10
Boerewors can be stored for up to 3 weeks frozen.