Boerewors (Homemade Sausage) Recipe at MyDish

Boerewors (Homemade Sausage)

3 stars based on 3 reviews Rate this Recipe

Method

  • 1. Roast the coriander until light brown.

  • 2. Grind and mix the coriander with all the other spices, salt and pepper.

  • 3. Mince the meat coursely

  • 4. Mix lightly with all the other ingredients

  • 5. Fill the sausage casing (not too firmly)with the meat mixture

  • Note:
  • - Do not knead the meat, otherwise the sausage will be too firm.
  • - Use good quality meat.
  • - Make sure the cubes of siding are evenly distributed.
  • - Sausage freezes very well, provided it is made from fresh meat.
  • - Other kinds of meat may be used, for example, veal, pork, lamb, venison, ostrach.
    •

    Comments Add your comment

    Add a comment

    Ingredients

    • 1.5 Kg Beef
    • 1.5 Kg Pork
    • 500g (cubed 7mm) pieces Pork Siding (bacon)
    • 25ml Salt
    • 5ml Pepper
    • 50ml Coriander
    • 2ml Grated Nutmeg
    • 1ml Ground Cloves
    • 2ml Ground Dried Thyme
    • 2ml Ground All Spice (or general beef mixed spice)
    • 125ml Vinegar
    •  Garlic - clove crushed
    • 50ml Worcester Sauce
    • 85g Sausage Casing (Large)

    By Views 3490  Added Fri Nov 9 2007


    Traditional South African farm style sausage - great for the barbecue

     

    This is one dad used to make regularly and was a firm family favourite and actually quite famous throughout the neighbourhood. We always used to cook this on the "braai" or barbque on a sunny Sunday afternoon during those long hot Cape Town summers, Read More

    Most Viewed Pages