Prep 1 hr
Cook 15 mins
This is the best sausage I have ever had. It will make any South African Homesick instantly. It is very filling. I got it when I lived in South Africa for a couple of years.
- 2 kg well matured beef
- 1 kg fatty pork (neck, shoulder, belly)
- 45 ml whole coriander seeds
- 5 ml whole cloves
- 30 ml salt
- 15 ml fresh ground black pepper
- 2 ml grated nutmeg
- 10 ml ground allspice
- 10 ml brown sugar
- 125 ml dry red wine or 125 ml dark vinegar
- 90 g thick sausage casings, soaked in water
- Skip the first few steps if you are using ground beef and pork.
- Prepare beef and pork by trimming off all sinew, and other nasty bits and pieces that may affect the texture.
- To facilitate mincing, cut meat into long, narrow strips about 3 inch in diameter and freeze for about 30 minutes.
- Mince meat through a course mincer for a rough texture, or finely if you prefer.
- Allow the meat to be fed through with very little assistance from the tamper.
- Finish off by mincing a piece of bread to remove every vestige of meat from the mincer.
- Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown and aromatic.
- Don’t allow to burn.
- Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince.
- Lightly mix in wine or vinegar.
- Drain the casings and place over one end of the filling horn (I use the kitchen aid attachment and carefully push all of the casings on leaving a 3 inch length hanging down).
- Tie a knot in this.
- Grabbing hold of a second pair of hands at this point makes wors-making less traumatic.
- You can then feed the mixture in while your assistant hold the casings, guiding the filling inches.
- Feed the mixture into the mincer a little at a time, while securing the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled.
- Mould the sausage with your hand to make it uniformly thick.
- Don’t pack the casings too full, or the wors will burst while cooking, but try to avoid air bubbles.
- After the casing has been filled, remove it – still attached to the horn – from the machine.
- Push any remaining filling into the casing and tie a knot in the end.
- BBQ quickly over hot coals.
- The skin should be crisp and the middle just pink.
- Serve immediately.
I tried this recipie myself and the result is an authentic tasting boerewors sausage
I gave your recipe to our local butcher and he made a 15 lb. batch. He used crushed coriander, not whole. It was WONDERFUL! <br/><br/>My church has a sister church in South Africa and 4 of our members had visited them in June. They were giving us a presentation on their trip and wanted to serve "authentic" food. I was in charge of the meat and knew that Boerewors was a popular food - I'd had some on a previous trip to Zimbabwe. Anyway, it was a hit! We also had a beet salad, a cabbage salad with turmeric, rice with chicken gravy, and pumpkin. No mealies/maize :( <br/>Thank you for this great recipe!
Well what can I say I tried it I loved it. Only problem I had was getting the skins not to split but otherwise just like home. I%u2019m a chef in Brisbane and I think every bbq I go to now I%u2019ll make my own vorse thanks heaps really good recipe really easy to follow fantastic result. That%u2019s 11 out of 10!!!!!!!!!