Sunday, January 31, 2010

Going to wack a little Boerewors on the Braai later with a few cold beers

Boerewors is the traditional South African Sausage made to be done on a barbecue as the English or yanks would say we just call it a Braai. Now there are a million different versions of this sausage but man they all have one thing in common they work so well over wood or charcoal coals.

Recipe for Boerewors


4 Tablespoons Worcester Sauce

2 kg (4.4 lb) prime Beef
1 kg (2.2 lb) Pork
10 g (25 ml or 5 tsp) Coriander
2 ml (½ tsp) ground Cloves
2 ml (½ 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)

Preparing The Coriander (15ml produces 5ml)

1. Place in dry pan, heat and stir until light brown.

2. 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

1. Cut meat into approximately 25mm (1 inch) cubes.

2. Let the cubed meat stand for a while to allow excess blood to drain.

3. Cut bacon into small pieces. Mix all the meat and spices. Add the vinegar and Worcester sauce and mix well.

4. Put the prepared mixture in the refrigerator for at least 2 hours.

5. Grind all together. Do not grind it too fine - use the cutter that has ±¼ inch holes.

6. 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.