Boerewors (South African Sausage)
Boerewors is the South African farmer's sausage, a coarse, spiced coil that is the centrepiece of any braai. This version blends beef, mutton and veal with a little spek for fat, then seasons it with toasted coriander, cloves, nutmeg, allspice and a splash of brown vinegar. Filling the casing in one long length, not links, keeps the juices in on the grill. Serve it with pap.
Instructions
Put the coriander seed in a dry frying pan over low heat and let it toast until it darkens slightly. Crush the seed with a fork, or grind it finely in a coffee or spice grinder.
Cut the beef, mutton, veal and spek into cubes and mix them together well. Put the mixture through a mincer or grinder on a coarse setting.
Add the ground coriander, salt, pepper, cloves, nutmeg, allspice, vinegar and brandy if using. Work everything together with a large two-pronged fork until the spices are evenly spread.
Cover the meat and refrigerate it for 2 hours so the flavours can blend. While it rests, soak the sausage casings in water for the same length of time.
Slide a casing onto the sausage maker and fill it with the meat mixture. Fill firmly but not too tightly, since overstuffing or underfilling will spoil the sausage, and make long continuous coils rather than separate links.
Cook the sausage on a barbecue without pricking the casing, so the juices and flavour stay inside. It is ready when the meat is still pink and juicy in the middle.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
