Boerewors
Boerewors
Boerewors is a popular South African sausage. The sausage is made up of 2/3 beef, 1/3 pork; with coriander, salt, black pepper, nutmeg, allspice, cloves, and malt vinegar, with gives the sausage a particular taste that is specific to South Africa. The malt vinegar also acts as a preservative. The sausage is typically grilled in an untwisted single coil link. But you can definitely twist it into links and eat it on a bun. If you don’t have a grill, you can pan fry the sausage, or even broil it.
Equipment
- grinder
- sausage stuffer
Ingredients
- 3 lbs beef chuck
- 1 1/2 lbs pork shoulder
- 2 tbsp ground coriander seeds
- 1 tsp allspice
- 1 tsp black pepper
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/3 cup malt vinegar
- hog casings
Instructions
- Mix all of the spices together.
- Grind the chuck and pork shoulder on a medium grind plate 1 time through. Mix in all of the spices and the malt vinegar.
- Let rest for an hour before stuffing to let the ingredients meld.
- Pipe the sausage through a sausage stuffer. I like to use the KitchenAde grinder and sausage stuffer attachments when it’s time to work the beef hammers.
- You can leave the sausage untwisted in a single coil, or you can twist them into 6” links. Let rest for a good 4 hours before cooking.
- Heat up a sauté pan with a tbsp of olive oil over medium high heat. Add in the sausages.
- Sauté for 12-14 minutes, flipping every few minutes to cook evenly.
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