BOEREWORS FOR BOERIES
To make the boeries, you will need a meat grinder with a sausage stuffing attachment or "horn". Boerwors can be fried, grilled or barbecued over coals. Before cooking prick the skin with a fork in a number of places to let the fat escape as the wors (sausage) cooks. Really good
Provided by whiteafrocan
Categories Brunch
Time P1D
Yield 100 serving(s)
Number Of Ingredients 8
Steps:
- Assemble meat grinder and prepare the casings: Choose long pieces of the casings so that you have more control over the size of the links that you wish to make.
- Soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface.
- Rinse under cool running water.
- To remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid.
- If you spot any holes in the casing at this time, discard or cut the damaged bit off.
- Remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use.
- Mix ground beef well with all the other ingredients except the sausage casing.
- Fill the sausage casings firmly, using the meat grinder with a stuffing horn attachment, 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.
Nutrition Facts : Calories 107.6, Fat 7.5, SaturatedFat 2.9, Cholesterol 33.9, Sodium 459.9, Protein 9.3
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