Our top 3 of 3 Boerewors recipes
- 5 lbs Stewing beef
- 5lbs Stewing lamb
- 1 or 2 lbs Beef and lamb fat
- 2 tbs Salt
- 1 tbs Black pepper
- 6 tbs Fine coriander
- 1 tsp Ground cloves
- 1 tbs Allspice
- 2 tbs Vinegar
- Grind beef, lamb and fat in a meat grinder. Mix all other ingredients in. Put through a fine grinder with sausage maker attachment.
- 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)
- 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
- - 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.
- 500g Boerworse sausage
- 1 Large onion chopped
- 2 Garlic cloves
- 2 Carrots - grated
- 1 Tin tomatoes
- 1tsp Curry Powder (optional)
- 1 Mild Chilli seeds removed (opt)
- to taste Salt Pepper
- 1 tsp sugar
- 1- Gently fry the chopped onion until translucent, add the garlic and then add your whole boerworse sausage, fry this until browned. Take care to leave the sausage whole - the juice keeps the meat tender.
- 2- Add your curry powder and chilli (if using) and your grated carrots, cook together for a couple of minutes, if the pan starts to dry, add some water and stir well.
- 3- Add your tomatoes and sugar and reduce to a simmer, add some more water while this simmers on a low heat. The key to this is letting the flavours mingle.
- Serve the boerworse and tomato gravy with plain steamed/boiled rice. It tastes great with a tomato & onion salad. You can increase or decrease heat depending on who you are cooking for. We used to have a spicy version before little people started eating it too ;o) The addition of carrots is not authentic as far as I know, but I am ever keen to ensure there are extra veggies in there somewhere! This also keeps well in the fridge for a day or two. If using spice, it actually improves the flavour.