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- Dish Main Course
- Cuisine South African
- Boerewors (Homemade Sausage) , Bonfire, braai, bbq, barbeque
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Boerewors (Homemade Sausage)
Added on Fri Nov 9 2007
Views 768
The Story Behind The Recipe
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
" Traditional South African farm style sausage - great for the barbecue "
This recipe belongs to 'Barbecue Brilliance'
The Basics
- Dish: Main Course
- cuisine: South African
- Serves: 12
- Prep Time: 0hrs 55 mins
- Cooking Time: 0hrs 15 mins
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)
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 ingrediants
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.
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The Story Behind The Recipe
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, together with family and friends.
