South African Boerewors (Say it like you mean it!!) Recipe

South African Boerewors (Say it like you mean it!!) Recipe 

Ingredients

• 10 lbs lean beef (minced chuck)
• 2 lb pork coarse minced (Can substitute with lamb or turkey)
• 3 lb pork fat coarse minced (can substitute with lamb fat)
• Sausage casings (These can be real casings or artificial)
• 4 tbs salt
• 1 tbs pepper
• 3 tbs fine corriander
• 1 tbs ground cloves
• 1 3/4 tbs red pepper or Chilli powder
• 1 1/2 tbs fine nutmeg
• 4/5 cup vinegar

Method

Mix all the ingredients together EXCEPT the vinegar. Leave to stand for one hour, add the vinegar, then mix again. Pipe the mixture into the sausage casings.

This recipe is large, and can be halved. Boerewors freezes very well.

Best cooked on a braai (Barbeque).

Boerewors

Boerewors is a sausage, popular inSouth African cuisine. The name comes from the Afrikaans words boer ("farmer") and wors ("sausage"), and is pronounced[ˈbuːrəvors] in Afrikaans, with a trilled/r/.

History

Boerewors is based on an older traditionalDutch sausage called the verse worst,though it differs somewhat in its ingredients.^{[citation needed]} Boerewors is made fromcoarsely minced beef (sometimes combined with minced pork, lamb, or both) andspices (usually toasted coriander seed, black pepper, nutmeg, cloves and allspice). Likemany other forms of sausage, boerewors contains a high proportion of fat, and ispreserved with salt and vinegar, and packed in sausage casings. Traditional boerewors is usually formed into a continuous spiral, as illustrated on the right. Boerewors is often served with pap (traditional South African porridge made frommielie-meal). Boerewors is also very common throughout Southern Africa, as well as with expatriate communities in countries like Australia, The Netherlands, the United Kingdom, the United States and Ireland.

Preparation

Boerewors is usually braaied (barbecued), but may be grilled in an electric griller, or fried. Alternatively it can also be grilled in an oven. Sometimes, inferior types of boerewors are sold as braaiwors, and may contain more than 30% fat, soy, tripe(heart and/or lungs) and water.^{[citation needed]}

Variations

There are many different varieties of boerewors today, including specialties such as garlic wors, kameeldoring (camel thorn), Karoowors (sausage from the Karoo region in South Africa), and spekwors (made with extra cubed pork fat). All varieties are distinctly flavoured with coriander and vinegar. All these varieties are normally pure boerewors with different spices.