BOEREWORS
Farmers Sausage
INGREDIENTS
· 3 lb beef
· 3 lb pork
· 1 lb bacon
· ½ cup red wine vinegar
· 1 clove garlic
· 4 tbsp Worcestershire sauce
· 3 to 3 ½ oz sausage casing
· 2 tbsp salt
· 1 tsp ground pepper
· 2 tbsp ground coriander
· ½ tsp freshly grated nutmeg
· ½ tsp ground dried thyme
· ½ tsp ground allspice
· ¼ tsp ground cloves
METHOD
Dice the bacon into pieces not larger than 1 inch
Cut the beef and pork meat into 1 to 1 ½ inch cubes. Mix it well with all the other ingredients except the sausage casing.
Grind the meat using a medium-coarse grinding plate.
Fill the sausage casings firmly, but not too tightly with the meat mixture.
Refrigerate for 24 hours before using. Boerewors can be kept for a week or for 3 months if frozen
try this guys.
Thanks, rob. Looks like a good recipe. Have you made it? If so, how'd you cook it? We always thought grilling was the best way.
There are several recipe variations, though, that can be the difference between good and AWESOME! I have a friend over in Port Elizabeth, South Africa, and he's going to send me his family recipe for boerewors along with some kudu biltong he made. He said the casings you use make a big difference. His grandfather was a butcher and made some of the best sausages in the country, so I'll give his recipe a shot and let you know how it turns out.
it's very good. on the grill!!! how else. i was into trying new things. i have made it a few times. made with beef, pork and bacon like it calls for, and deer, 1/2 beef, 1/2 pork and bacon and deer. pork and bacon. but i always put in more garlic.
being the person that i am , i have tried alot of different foods from all over. nothing weird, just normal foods. i quess it is my Hawaiian and Chippewa heritage.
