South African Sausage (Boerewors)

Recipe by Zookeenee
READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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