September is Heritage Month and on 24 September, the nation celebrates one of its favourite traditions: to braai!
At Leopard’s Leap Family Vineyards, National Braai Day will be celebrated with Chef Pieter’s braai-inspired twists to the popular Rotisserie lunches. Additional to the tender and juicy meats and delicious salads and side dishes from the seasonal Harvest Table, the state-of-the-art Rotisserie will be used to cook the all-time favourite braaibroodjies (fire-grilled sandwiches), a special South African plat du jour offering an assortment of traditional favourites as well as Chef Pieter’s take on boerewors (sausage). Key to the delicious boerewors is Chef Pieter’s special selection of spices. Why not try his spice blend and the recipe below and, in the spirit of Heritage Month, make your own boerewors?!
Suggesting a wine to accompany the combination of chili, fennel, black pepper and coriander in the sausage, while also keeping in mind the fattiness of the meat and smoky character added by the braai, is no easy feat! Luckily Cellarmaster Eugene van Zyl has plenty of experience behind the braai and has trialed this tricky combination on many occasions.
And the conclusion? According to Eugene the beautiful integration of savoury spice and red fruit notes provided by a blend of Shiraz and Grenache is the answer. And if the wine is then also full-bodied with smooth tannins and enough acidity, it should complement the complex flavour profile of the traditional boerewors. He therefore recommends the 2012 Leopard’s Leap Culinaria Shiraz Grenache.
Do try our combination and have a wonderful Braai Day!
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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