South African Traditional Recipes 50 by GJ van Niekerk - HTML preview

Traditional Boerewors Recipe

Ingredients:

1 kg beef.

1 kg mutton.

1 kg veal or lean pork.

500 g spek (firm pork fat from under the skin).

25 ml salt.

5 ml ground black pepper.

15 ml corriander, singed and ground.

1 ml ground cloves.

2 ml nutmeg powder.

125 ml brown vinegar.

25 ml brandy (optional).

25 ml marsala (optional).

200 g wide sausage casings.

Preparation:

Cube all meat and spek.

Mix together thoroughly and mince coarsely.

Place meat in large bowl.

Add all dry spices, vinegar and brandy (if used).

Mix together lightly with a two pronged fork.

Place in fridge for +/- 2 hours to blend flavours.

Soak casings in water during this period.

Fit casings to sausage maker and fill with mixture.

Do not over or under-stuff.