Best South African Sausage Boerewors Recipes

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SOUTH AFRICAN SAUSAGE (BOEREWORS)



South African Sausage (Boerewors) image

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

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

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

BOEREWORS - SOUTH AFRICAN SAUSAGE



Boerewors - South African Sausage image

This is a must on every barbecue whether it be coal, gas or electric! When I have not been able to get the skins to produce sausages, I have shaped this mixture into patties and have served it in burger form - something my American family and friends have raved over!

Provided by Bokenpop aka Mad

Categories     Meat

Time 13m

Yield 12 1/4 lb patties

Number Of Ingredients 8

1 1/2 lbs beef, coarsely ground
1 1/2 lbs boneless pork ribs, coarsely ground (must be at least 20% fat)
3 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup white vinegar

Steps:

  • Mix everything very well together.
  • Stuff casings if used or shape into patties for the best hamburgers in the world!
  • Barbecue or pan-fry 4 minutes on each side.

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