Home-made boerewors

With Braai Day just around the corner, why not try making your own boerewors? It’s easy with the right equipment and the advantage is that you can decide what to put in the meat mixture.

Boerewors is proudly South African, and we’ve perfected the art of making it! The coarse meat mixture is traditionally seasoned with spices such as coriander, cloves, nutmeg and allspice, and the combination is often determined by the region where the boerewors is made.

Traditional boerewors

This prize-winning recipe is taken from Maak jou eie Biltong en Droevwrs, published in 1991 in co-operation with the red meat industry,

Makes: about 3kg boerewors

Preparation time: 1,5-2 hours

Cooking time: 20 minutes

1 First prepare the coriander by dry-roasting it in a pan, and grinding it to bring out the flavours. If whole coriander isn’t available, use ground coriander (5ml of ground coriander for every 15ml of whole coriander). Cut the meat into 50mm cubes and coat with the spices. Remove the rind on the spek and cut into long, thin strips. Then chop it into 3mm pieces. TIP It is easier to cut if you place it in the freezer for 30 minutes before slicing it.

• 20g (50ml) whole coriander seeds

• 2kg beef

• 1kg pork

• 2ml ground cloves

• 2ml grated nutmeg

• 30g (25ml) fine salt

• 5ml freshly ground black pepper

• 500g spek (lard)

• 100ml vinegar

• ±90g intestines

Tips

Spek is pork fat that’s cut from the flank and ribs of the pig. If you don’t want to chop the pork fat by hand, grind it separately using the coarse mincing screen of your mincer.

Use fresh meat that hasn’t been frozen. Remove the tough connective tissue before cutting it into pieces and don’t wash the meat because that will make it tough.

Use six parts meat to one part pork fat for the boerewors. A ratio of two-thirds beef to one-third pork fat is delicious.

The texture of boerewors must be loose and relatively coarse, so it’s important to use a sharp blade and grinding disc.

Use spices sparingly so that they don’t overpower the flavour of the meat. Coriander is the most widely used spice, but other popular choices are cloves, nutmeg and herbs such as thyme and marjoram.

« To cook the boerewors; place it in a cold griddle pan without any oil. Heat the pan slowly and turn the boerewors without breaking the skin. Fry it until it’s brown on all sides. The other popular cooking method, naturally, is over medium coals on the braai.

1 First prepare the coriander by dry-roasting it in a pan, and grinding it to bring out the flavours. If whole coriander isn’t available, use ground coriander (5ml of ground coriander for every 15ml of whole coriander). Cut the meat into 50mm cubes and coat with the spices. Remove the rind on the spek and cut into long, thin strips. Then chop it into 3mm pieces. TIP It is easier to cut if you place it in the freezer for 30 minutes before slicing it.

2 Mince Ihe meat using the coarse mincing screen (9mm). Every now and then, add a bit of spek and vinegar to the minced meat. Don’t handle the minced meat too much or it will take on a polony-ike texture.

3 Intestines can be bought at co-ops and butchers. Soak them in lukewarm water for about 30 minutes and then rinse under cold water. Pull the intestines over the nozzle of the sausage filler and stuff with the boerewors mixture. Press out the air from the intestines when filling them with meat, especially at the beginning of each new skin, to prevent air pockets from forming. Be careful not to overfill them or they’ll burst during cooking. Refrigerate the boerewors for at least 24 hours before cooking it.

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