Chef Pieter’s Boerewors (Sausage) Recipe
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
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.
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