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Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion South African Main Dish Beef Pork African Barbecue Holiday Event Ground Beef Meat Kwanzaa Equipment Grilling Number Of Servings Technique 4 Hours Or Less

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.

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.
Dont 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.
Tie a knot in this.
Grabbing hold of a second pair of hands at this point makes wors-making le.

Ingredients

beef, fatty pork, whole coriander seeds, whole cloves, salt, fresh ground black pepper, nutmeg, ground allspice, brown sugar, dry red wine, casings