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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: Boerewors
    Posted: 05 May 2011 at 11:43
When dried, this is called droëwors
From Wiki:
Quote Boerewors is a sausage, popular in South African cuisine. The name comes from the Afrikaans words boer ("farmer") and wors ("sausage")....
Boerewors is based on an older traditional Dutch sausage called the verse worst, though it differs somewhat in its ingredients.[citation needed] Boerewors is made from coarsely minced beef (sometimes combined with minced pork, lamb, or both) and spices (usually toasted coriander seed, black pepper, nutmeg, cloves and allspice). Like many other forms of sausage, boerewors contains a high proportion of fat, and is preserved with salt and vinegar, and packed in sausage casings. Traditional boerewors is usually formed into a continuous spiral, as illustrated on the right. Boerewors is often served with pap (traditional South African porridge made from mielie-meal). Boerewors is also very common throughout Southern Africa, as well as with expatriate communities in countries like Australia, The Netherlands, the United Kingdom, the United States and Ireland.
Boerewors is usually braaied (barbecued), but may be grilled in an electric griller, or fried. Alternatively it can also be grilled in an oven....
There are many different varieties of boerewors today....All varieties are distinctly flavoured with coriander and vinegar. All these varieties are normally pure boerewors with different spices. A similar sausage may also be made from different animal species like lamb, kudu, and springbok...
Boerewors itself does not keep well unrefrigerated. A similar dried or cured sausage called droëwors is prepared instead in a process similar to the preparation of biltong. Droëwors has become popular in its own right as a snack.
This is a recipe based on one we got from a farm in Namibia:

9 kg lean gamemeat
1.5 kg mutton
800 gram smoked bacon (without the rind)
2 kg sheep fat (or pork fat if sheep fat is hard to find) It is easiest to cut if semi-frozen.
4 cups oatmeal
2 liter icewater (to be added just before stuffing!)
7 tablespoon salt
2 teaspoons smoked salt
7 tablespoons whole corrianderseeds (brown in pan, and then grind and sift to get rid of the husks.)
6 tablespoons bbq spice
2 tablespoons garlic powder
2 tablespoons black pepper (finely grinded)
1 tablespoon thyme
2 tablespoon mustard seeds
2 teaspoons nutmeg (finely grinded)
2 teaspoons cloves (finely grinded)
250 ml worschester sauce
170 ml apple cider vinegar
40 meters pig casings

* 20 meters sheep casings (for making droerewors out of some of the batch). If you only want to make boerewors, it's often best to stick to pigcasings as these are a bit bigger, and are easier to work with. Sheep casings do work for boerewors, but make sure you don't stuff them too much or they will split when cooking!

Cut all the meat and fat into small (1 square inch) pieces. Mix all the spices, both wet and dry together in a bowl. Spread the diced meat, fat and oatmeal onto a table (or in a big tub.) and pour the spice mix evenly over the meat. Mix gently together with your hands to spread all the spice "juice."

Grind the meatmix in a course (about 7mm) mincer. Mince only once. It's supposed to be course. Let the grinded meatmix sit 24 hours in a fridge or other cool place. A half hour before stuffing, soak the casings in lukewarm water, and then rinse in cold running water. Just before stuffing, mix in the 2 liters of icewater into the meat mix (gently!).

Start stuffing! Don't stuff to hard or they'll split open during cooking. We have found it easiest to make a longish, spiral ring instead of single, separate sausages. We make the spiral long enough to feed 2 people.

After stuffing, keep the boerewors in the refrigerator overnight before freezing.


Ps. If making droëwors, make a single oval ring, tying off the sausage at each end. Tie another knot to connect each loose end so you can hang it over a broomstick (or whatever you might use to hang and dry things). Submerge in boiling water mixed with vinegar (5 dl vinegar to 3 liters water) for 2 seconds. Hang in a cool place (about 5-10 degrees celcius) with a good breeze (or use a fan). After 1 day take down the sausages, and flatten them gentley with a rolling pin to get out any trapped air. hang up again and let hang for about 2 weeks. Or until dry, it depends on the temperature. If any mold appears, throw it away!
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Boilermaker View Drop Down

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 10 May 2011 at 21:28
Ate a good bit of boerewors while hunting in Zambia a couple of years ago, safari operator was of Afrikaner heritage.  Very good stuff with a texture that is a bit different than what we are used to due to the very coarse grind of the meat.  I liked it a lot with eggs and fried potatoes and onions for breakfast.
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