South African Sausage (Boerewors)

Zookeenee's Note:

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.

• Total Time: 1 hrs 15 mins
• Prep Time: 1 hrs
• Cook Time: 15 mins

Ingredients:

Yield: 40 sausages

• 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

Directions:

1. Skip the first few steps if you are using ground beef and pork.
2. Prepare beef and pork by trimming off all sinew, and other nasty bits and pieces that may affect the texture.
3. To facilitate mincing, cut meat into long, narrow strips about 3 inch in diameter and freeze for about 30 minutes.
4. Mince meat through a course mincer for a rough texture, or finely if you prefer.
5. Allow the meat to be fed through with very little assistance from the tamper.
6. Finish off by mincing a piece of bread to remove every vestige of meat from the mincer.
7. Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown and aromatic.
8. Don’t allow to burn.
9. Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince.
10. Lightly mix in wine or vinegar.
11. 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).
12. Tie a knot in this.
13. Grabbing hold of a second pair of hands at this point makes wors-making less traumatic.
14. You can then feed the mixture in while your assistant hold the casings, guiding the filling inches.
15. 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.
16. Mould the sausage with your hand to make it uniformly thick.
17. Don’t pack the casings too full, or the wors will burst while cooking, but try to avoid air bubbles.
18. After the casing has been filled, remove it – still attached to the horn – from the machine.
19. Push any remaining filling into the casing and tie a knot in the end.
20. BBQ quickly over hot coals.
21. The skin should be crisp and the middle just pink.
22. Serve immediately.

Reviews

[cheftimmmmy]

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!!!!!!!!!

[Crystalwicca]

wow my son and i have been trying to find the perfect boerewors recipe and i think we have simple to follow and sooooooo delishish. thank you we will be making this time and again. yummm

[mewest1]

Loved it!! My husband is from SA and it took him home. Thank you it was fantastic!!!!