Boerewors Recipes
SOUTH AFRICAN SAUSAGE (BOEREWORS)
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
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
More about "boerewors recipes"
BOEREWORS (SOUTH AFRICAN SAUSAGE) AND A TASTE OF SOUTH …
From curiouscuisiniere.com
5 WAYS TO TURN BOEREWORS INTO A DELICIOUS DINNER
From food24.com
BOEREWORS RECIPE - HOW TO MAKE BOEREWORS SAUSAGE
From honest-food.net
5/5 (4)Total Time 1 hr 30 minsCategory Cured MeatCalories 334 per serving
- Cut the meat and fat into chunks you can fit into your meat grinder. Mix together the salt, pepper, coriander, clove and allspice, then mix this with the meat and fat until every piece has a little on it. Refrigerate overnight if you want, but let it marinate at least an hour or so; this helps develop myosin in the mixture, which helps the texture of the finished sausage. When you are ready to grind, put the meat in the freezer until it is between 30°F and 40°F. Put your grinder parts (auger, dies, blades, etc) in the freezer, too, and put a bowl in the fridge.
- Grind one-half of the mixture through the coarse die on your grinder, and half through the fine die. This creates a more interesting texture. If your meat mixture is still at 35°F or colder, you can go right to binding. If it has heated up, you need to chill everything back down. Use this time to clean up the grinder.
- Once the meat is cold, put it in a large bin or bowl and add the sugar, vinegar and brandy. Mix well with your (very clean) hands for 2 to 3 minutes — a good indicator of temperature is that your hands should ache with cold when you do this. You want to to mix until the meat binds to itself. You can also do this in a stand mixer set on its lowest setting, but I find you don’t get as good a bind as you do when you do this by hand.
BOEREWORS RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)
- Chill all grinder parts, including die with ¼” holes, in freezer until very cold, about 1 hour. Chill a large stainless-steel bowl in refrigerator until cold. Place pork and beef in a single layer on 2 plastic wrap–lined baking sheets; cover and freeze until meat is very firm but not frozen, about 1 hour.
- Grind pork and beef on high speed, 3–4 pieces at a time, into chilled bowl (keep second baking sheet in freezer until ready to use). If grinder clogs (meat will look pink, not red and white), clean die and cutter before continuing.
- Add garlic and mix gently with your hands just to begin to distribute, about 20 seconds. Sprinkle spice mixture evenly over pork and knead, rotating bowl, until spice mixture is evenly distributed and a light film has formed on the side of the bowl, about 1 minute.
BOEREWORS RECIPE - SOUTH AFRICAN GOODNESS AT ITS BEST
From thesouthafrican.com
5/5 (4)Category MainCuisine South AfricanTotal Time 3 hrs 20 mins
BOEREWORS - BIGOVEN.COM
From bigoven.com
BOEREWORS IS A TYPICAL SOUTH AFRICAN AS BILTONG AND BRAAI (BBQ)
From biltongmakers.com
BOEREWORS RECIPE - FINGLOBAL
From finglobal.com
HOW TO MAKE BOEREWORS - NAMIBIAN CHAMPION BOEREWORS …
From namibianchampionboerewors.com
OUMA'S BOEREWORS RECIPE - BILTONG MAKERS
From biltongmakers.com
RECIPE OF THE DAY: HEARTY BOEREWORS MEATBALLS | THE CITIZEN
From citizen.co.za
BOEREWORS RECIPES
From egolionline.com
BOEREWORS RECIPE • A DELICIOUS SAUSAGE • SA-AUSTIN.COM
From sa-austin.com
AUTHENTIC BOEREWORS RECIPE – SOUTH AFRICAN SAUSAGES
From thehomesteadinghippy.com
BOEREWORS RECIPE (SOUTH AFRICAN FARMER SAUSAGE) – BILTONGMATE
From biltongmate.com
BOEREWORS SPICE MIX RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
BOEREWORS RECIPE: HOW TO MAKE SOUTH AFRICAN SAUSAGE
From afrifoodnetwork.com
BOEREWORS STEW | WOOLWORTHS TASTE
From taste.co.za
BOEREWORS RECIPE (SOUTH AFRICAN HOMEMADE FARMER'S SAUSAGE)
From whats4eats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
