Latest News

Lamb and Rosemary Pot Pie


Lamb is such an Easter tradition and as lamb is also such a great partner for our more serious reds, […]

Italian Easter Bread


We continue our baking streak for Easter. Not only does the long weekend give us more time to try something […]

Easter Eggnog Wine Cocktail Recipe


Easter Eggs have never been taken to this level! Try our all grown up Easter Eggnog wine cocktail as a […]

Croissant Cake – the perfect Autumn bake


While a summer Christmas is challenging for traditional Christmas roasts and gravy’s and puddings, South Africans are better-off weather-wise when […]

Baking Babka for Easter


Bread has a very strong link to Christian religious ceremonies and a variety of Easter breads are made during Easter […]

Green Mary Wine Cocktail Recipe


Ingredients 2 medium-size green or yellow tomatoes 90 ml water dash green jalapeño tabasco 2 x dash bitters 15 ml […]

Celery Sour Recipe


Celery Sour Ingredients 30 ml    gin 15 ml    freshly squeezed lime juice 15 ml    simple syrup 45 ml    fresh celery […]

Carrot and Orange Cooler


Carrot and Orange Cooler Ingredients 60 ml    fresh-pressed carrot juice 30 ml    blanco tequila 30 ml    fresh orange juice 30 […]

Pinot Noir & Porcini Risotto


The earthy notes of our 2015 Culinaria Pinot Noir are beautifully echoed in the autumn flavours of this porcini risotto. […]

Tomato, Baby Marrow and Aubergine Gratin


Ingredients 1 kg ripe, firm tomatoes, thinly sliced 1 red onion, thinly sliced 350 g baby marrow, preferably mixed green […]

News

Boerewors for #BraaiDay



Chef Pieter’s Boerewors (Sausage) Recipe

Ingredients  

Makes 5 kg sausage/mince

2.3 kg beef flank or brisket
1.3 kg pork shoulder
1 kg pork back fat
60 g sea salt
40 g coriander, cracked
40 g black pepper, ground
30 g fennel seeds, cracked
10 g chili, dried and ground

500 ml ice-water

4 to 5 sausage casings (26/28 – long), soaked in cold water overnight

Method

Cut the beef, pork and fat into rough cubes. Mix all the spices with the meat and mix through thoroughly. Refrigerate overnight to allow the meat to marinate.

The next morning, mince the meat through an 8-mm mincing attachment.

Add the ice-water to the minced meat and place the meat inside a sausage filler.

Place each casing over the filler nozzle.

Fill the casings with the sausage mix and allow the sausage to rest for 1 to 2 hours before grilling on the braai or barbeque over moderate coals.

The same mix could be used for mince, burger patties or even meat balls.

To make droëwors at home

Follow the same recipe and process, but substitute the pork shoulder with beef and the pork fat with lamb fat. Also use thinner casings (22/24 – long).

Hang the sausage in a cool, dry environment for a week or until dry.

 

Upcoming Events

20 April 2019
  • South African Table
South African Table
12:00
26 April 2019
  • South African Table
South African Table
12:00
27 April 2019
  • South African Table
South African Table
12:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]