Boerewors Sausage Recipes

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.

Provided by Zookeenee

Categories Pork

Time 1h15m

Yield 40 sausages

Number Of Ingredients 11

South African Sausage (Boerewors) image

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.
Don't 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 (I use the kitchen aid attachment and carefully push all of the casings on leaving a 3 inch length hanging down).
Tie a knot in this.
Grabbing hold of a second pair of hands at this point makes wors-making less traumatic.
You can then feed the mixture in while your assistant hold the casings, guiding the filling inches.
Feed the mixture into the mincer a little at a time, while securing the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled.
Mould the sausage with your hand to make it uniformly thick.
Don't pack the casings too full, or the wors will burst while cooking, but try to avoid air bubbles.
After the casing has been filled, remove it - still attached to the horn - from the machine.
Push any remaining filling into the casing and tie a knot in the end.
BBQ quickly over hot coals.
The skin should be crisp and the middle just pink.
Serve immediately.

Nutrition Facts : Calories 395.4, Fat 39.2, SaturatedFat 16, Cholesterol 66.8, Sodium 383.6, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 8.7

Ingredients

2 kg well matured beef
1 kg fatty pork (neck, shoulder, belly)
45 ml whole coriander seeds
5 ml whole cloves
30 ml salt
15 ml fresh ground black pepper
2 ml grated nutmeg
10 ml ground allspice
10 ml brown sugar
125 ml dry red wine or 125 ml dark vinegar
90 g thick sausage casings, soaked in water

BOEREWORS - SOUTH AFRICAN SAUSAGE

This is a must on every barbecue whether it be coal, gas or electric! When I have not been able to get the skins to produce sausages, I have shaped this mixture into patties and have served it in burger form - something my American family and friends have raved over!

Provided by Bokenpop aka Mad

Categories Meat

Time 13m

Yield 12 1/4 lb patties

Number Of Ingredients 8

Boerewors - South African Sausage image

Steps:

Mix everything very well together.
Stuff casings if used or shape into patties for the best hamburgers in the world!
Barbecue or pan-fry 4 minutes on each side.

Ingredients

1 1/2 lbs beef, coarsely ground
1 1/2 lbs boneless pork ribs, coarsely ground (must be at least 20% fat)
3 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup white vinegar

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Cut the meat and fat into chunks you can fit into your meat grinder. Mix together the salt, pepper, coriander, clove and allspice, then mix this with the meat and fat until every piece has a little on it. Refrigerate overnight if you want, but let it marinate at least an hour or so; this helps develop myosin in the mixture, which helps the texture of the finished sausage. When you are ready to grind, put the meat in the freezer until it is between 30°F and 40°F. Put your grinder parts (auger, dies, blades, etc) in the freezer, too, and put a bowl in the fridge.
Grind one-half of the mixture through the coarse die on your grinder, and half through the fine die. This creates a more interesting texture. If your meat mixture is still at 35°F or colder, you can go right to binding. If it has heated up, you need to chill everything back down. Use this time to clean up the grinder.
Once the meat is cold, put it in a large bin or bowl and add the sugar, vinegar and brandy. Mix well with your (very clean) hands for 2 to 3 minutes — a good indicator of temperature is that your hands should ache with cold when you do this. You want to to mix until the meat binds to itself. You can also do this in a stand mixer set on its lowest setting, but I find you don’t get as good a bind as you do when you do this by hand.

Boerewors Sausage Recipes

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.

BOEREWORS - SOUTH AFRICAN SAUSAGE

This is a must on every barbecue whether it be coal, gas or electric! When I have not been able to get the skins to produce sausages, I have shaped this mixture into patties and have served it in burger form - something my American family and friends have raved over!

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