Boerewors
This is the classic South African spicy sausage. No barbecue is truly complete without one.
Ingredients
- 1.5 kg beef
- 1.5 kg pork
- 500 g bacon finely diced
- 25 ml salt
- 5 ml pepper
- 50 ml ground coriander
- 2 ml freshly grated nutmeg
- 1 ml ground cloves
- 2 ml dried thyme
- 2 ml ground allspice
- 125 ml red wine vinegar
- 1 clove garlic crushed (see hints and tips)
- 50 ml worcestershire sauce
- 85 g sausage casings or skins
Instructions
- Cut the beef and pork into 3-4 cm chunks and add the rest of the ingredients (except the sausage skins), mix well. Using a medium plate on a meat mincer, grind the meat mixture and then use to fill your sausage skins. The resulting boerevors should be in a spiral shape like a large cumberland sausage, roughly about 25 cm in diameter.
- Everyone in South Africa has their own favourite method of cooking boerewors. I prefer to cook on one side over a medium heat until cooked just over halfway through and browned nicely then turn over and cook the other side.
- Serve whole and allow your guests to break off sections of the boerewors. They can be eaten on a bread roll or on their own.
Notes
If you are using charcoal and the fat causes the coals to flare up then carefully pour over a little water or beer to quench the flames. (South Africans and Australians will tell you this is why beer is drunk at barbecues). Thanks go to Funky Munky for permission to use this recipe.