FRIKADELLE - SOUTH AFRICAN MEATBALLS - BOEREWORS STYLE
Frikadelle translated is "meatballs". I developed this recipe to recapture the flavours of the rustic South African sausage - "boerewors" means farmer's sausage.
Provided by Emjay99
Categories Lamb/Sheep
Time 1h
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Grind the whole fennel and coriander seeds with a mortar and pestle until a coarse consistency. Or, place them in a small Ziploc bag and hammer with a meat mallet, smooth side.
- In a large mixing bowl combine all ingredients in the order given.
- Mix well so that everything is evenly distributed.
- Using an ice cream scoop - or a 1/3 cup measure - roll into balls then press slightly so they resemble chubby hamburgers - 2" in diameter - 3/4" thick.
- At this stage you can freeze them as you would hamburgers.
- To cook - heat the oil in a non stick frypan and brown on both sides.
- Use the pan juice to fry up some sliced onion and make a rich onion gravy.
- Return the patties to the gravy and cook on low until no longer pink.
- Serve on top of creamy garlic mashed potatoes.
- Instead of onion gravy - I sometimes simmer them in a curry sauce made of fried onion, garlic, curry powder (authentic quality) - coconut milk and crushed tomatoes in even quantities. Serve on basmati rice.
SOUTH AFRICAN SAUSAGE (BOEREWORS)
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.
Provided by Zookeenee
Categories Pork
Time 1h15m
Yield 40 sausages
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 395.4, Fat 39.2, SaturatedFat 16, Cholesterol 66.8, Sodium 383.6, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 8.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love