The secret in the making of good boereworsView Boerewors Article lies in the quality of the ingredients used. The better the quality of the meat the better tasting the boerewors. When making, do not overprocess; meat must be crumbly. Use good quality fresh (not frozen) meat and vary spices to taste. If you want to make droëworsView Droëwors Article use narrow sausage casings.
1,5 kg beef, minced
1,5 kg lean pork, minced
500 g spekView Spek Article cut in small cubes
25 ml saltView Salt Article
5 ml ground black pepperView Pepper Article
50 ml corianderView Coriander Article seeds
2 ml grated nutmegView Nutmeg Article
1 ml grated clovesView Cloves Article
2 ml ground allspiceView Allspice Article
125 ml vinegarView Vinegar Article
50 ml Worcestershire sauce
200 g wide sausage casings
Place coriander seeds in a dry pan over medium heat and stir the seeds around the pan. The seeds will give off a strong aroma and will turn a golden brown colour
Remove the seeds and coarsely crush them
Cube all the meat and spek, mix together thoroughly and mince coarsely
Place meat in a large bowl, add all the dry spices, Worcestershire sauce and vinegar, mix together lightly with a two pronged fork
Place in fridge for about 2 hours to blend the flavours
Soak casings in water during this period
Fit casings to sausage maker and fill with mixture. Do not over or under stuff.
Boerewors is usually braaiedView Braai Article but may be grilled in an electric griller, or fried, or boiled
When grilled or braaied, boerewors sheds a great deal of its fat
In South Africa boerewors is generally eaten with mealiepapView Mealiepap Article, it can also be eaten on a long bread roll which is known as a boerewors roll.
Cuisine: South African