 Boerewors (Homemade Sausage) “Traditional South African farm style sausage - great for the barbecue” (Makes: 12 Servings) Ingredients: 1.5 Kg Beef 1.5 Kg Pork 500g (cubed 7mm) pieces Pork Siding (bacon) 25ml Salt 5ml Pepper 50ml Coriander 2ml Grated Nutmeg 1ml Ground Cloves 2ml Ground Dried Thyme 2ml Ground All Spice (or general beef mixed spice) 125ml Vinegar Garlic - clove crushed 50ml Worcester Sauce 85g Sausage Casing (Large) Preparation: 1.) Roast the coriander until light brown. 2.) Grind and mix the coriander with all the other spices, salt and pepper. 3.) Mince the meat coursely. 4.) Mix lightly with all the other ingrediants. 5.) Fill the sausage casing (not too firmly) with the meat mixture. Note: - Do not knead the meat, otherwise the sausage will be too firm. - Use good quality meat. - Make sure the cubes of siding are evenly distributed. - Sausage freezes very well, provided it is made from fresh meat. - Other kinds of meat may be used, for example, veal, pork, lamb, venison, ostrach. Back To Top  Traditional Boerewors Recipe  Ingredients: · 1 kg beef. · 1 kg mutton. · 1 kg veal or lean pork. · 500 g spek (firm pork fat from under the skin). · 25 ml salt. · 5 ml ground black pepper. · 15 ml corriander, singed and ground. · 1 ml ground cloves. · 2 ml nutmeg powder. · 125 ml brown vinegar. · 25 ml brandy (optional). · 25 ml marsala (optional). · 200 g wide sausage casings. Preparation: · Cube all meat and spek. · Mix together thoroughly and mince coarsely. · Place meat in large bowl. · Add all dry spices, vinegar and brandy (if used). · Mix together lightly with a two pronged fork. · Place in fridge for +/- 2 hours to blend flavours. · Soak casings in water during this period. · Fit casings to sausage maker and fill with mixture. · Do not over or under-stuff. Back To Top Welma's Boerewors - (Since 1940) Here is a recipe from Welma du Plessis from Fauresmith. It has been made since 1940. Ingredients: 10 pounds beef 2 pounds diced fat 1 teaspoon (5ml) pepper 3 tablespoons (45 ml) salt 4 tablespoons (60 ml) coriander, minced 1 tablespoon (15 ml) All Spice Preparation: Dice fat by hand. Cut meat into smaller pieces. Mix all spices well and season the meat. Rub pieces well. Ground the meat after this process, but not too finely. Add the fat. Mix lightly. Shape into balls, which will make the stuffing process easier. Back To Top Boerewors - Reader's Digest The following recipe from Reader's Digest will take about 2 to 3 hours to prepare, then a standing time of about 3 hours, and a maturing time of about 2 days. Ingredients for about 7kg (15 pounds) Ingredients: 3kg (6.6 pounds) beef, preferably topside 3kg boneless mutton (preferably leg - do not use lamb) 1kg (2.2 pounds) sheep tail fat 30-45 ml (2-3 tablespoons) salt 10ml (2 teaspoons) freshly ground black pepper 5ml (1 teaspoon) finely ground allspice 60ml (1/4 cup) ground coriander 100g sausage casings, soaked in salted water and rinsed. Preparation: The meats must be well ground, but not too finely, or the sausage will have too firm a texture. Dice the tail fat into 5mm cubes. Mix the salt, pepper and spices well together. Mix the minced meats, and toss the fat pieces into the meat with a fork. Do not handle too much. Pack the meat in layers in a basin, take out a small lump and fry to test for flavour, adding salt and pepper if required. Stuff the mixture into the casings, using a forcing bag with a long, wide nozzle. Knot one end of the sausage casing (about 90cm / 3 feet long). Place the other end over the nozzle until the knot is as close as possible to the nozzle. Force the meat in, drawing the filled skin away from the nozzle. Stuff fairly loosely, and, if preferred, make twists for individual sausages every 15cm (6 inches). Normally one person has to do the stuffing while another is the catcher who must make sure the sausage is curled neatly. Allow the boerewors to mature for at least 2 days before using. Dried Sausage: Use less sheep tail fat - 200g instead of 1kg. Add 60 ml (1/4 cup) vinegar to the mix, sprinkling it over the meat together with the spices. Roast the coriander before grinding, and add 5ml (1 teaspoon) ground cloves and 5ml (1 teaspoon) finely grated nutmeg. Do not twist the sausage casings, but knot the ends of each length. To dry the sausages, hang them in a cool draught, well above the floor, for at least a week. From: How to do just about anything, page 40; printed in 1989 by The Reader's Digest Association South Africa, 130 Strand Straat, Kaapstad, 8001, South Africa. Back To Top Country Boerewors Recipe Ingredients: · 7.5 kg beef (70% meat and 30% fat). · 5.0 kg Pork (70% meat and 30% fat or spek). · 1.0 kg cold water. · 0.5 kg Country boerewors spice. · Some thick (and/or thin) casings. Preparation: · Mince all the meat and fat. · Mix together with the water and the spice and leave for about half an hour. · Soak the casings in water during this period. · Fry a little of the mixture in a pan to try the taste. · Fit casings to sausage maker (or use a large funnel) and fill with mixture. · Do not over or under-stuff. Back To Top Karoo Boerewors Ingredients: 500 g boned beef 500 g boned pork 1 kg mutton 1 ml coriander 1 ml ground cloves 14g fine salt 2ml freshly ground black pepper 250 g bacon 15 ml sweet red wine 25 ml wine vinegar 15 ml brandy 60 g casing Preparation: Cut meat into 50 mm blocks. Mix in herbs. Cut bacon into 3mm blocks and add to mixture. Mix wine, vinegar and brandy. Sprinkle over mixture. Mix lightly and stuff casing. Cut into pieces only when ready to cook. The boerewors shrink approximately 30% in cooking so cut pieces at least 6 inches long. Back To Top Boerewors (Boer=Farmer. Wors=Sausage) If you want to make a South African feel nostalgic feed them Boerewors. The Boerwors recipe is considered a National Treasure and everyone has their own voodoo to make it better. Ingredients: 2 kg well matured beef 1kg fatty pork (neck, shoulder, belly) 45 ml whole coriander 5ml whole cloves 30 ml salt 15 ml milled black pepper 2 ml grated nutmeg 10 ml ground allspice 10 ml brown sugar 125 ml dry red wine or dark vinegar 90 g thick sausage casings, soaked in water Preparation: 1.) Prepare beef and pork by trimming off all sinew, and other nasty bits and pieces that may affect the texture. 2.) To facilitate mincing, cut meat into long, narrow strips about 3 cm in diameter and freeze for about 30 minutes. 3.) Mince meat through a course mincer for a rough texture , or finely if you prefer. 4.) Allow the meat to be fed through with very little assistance from the tamper. 5.) Finish off by mincing a piece of bread to remove every vestige of meat from the mincer. 6.) Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown and aromatic. 7.) Don't allow to burn. 8.) Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince. 9.) Lightly mix in wine or vinegar. Drain the casings and place over one end of the filling horn and carefully push all of the casings on leaving a 10 cm length hanging down. 10.) Tie a knot in this. 11.) Grabbing hold of a second pair of hands at this point makes wors-making less traumatic. 12.) You can then feed the mixture in while assistant holds the casings, guiding the filling in. 13.) Feed the mixture into the mincer a little at a time , while securing the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled. 14.) Mould the sausage with your hand to make it uniformly thick. 15.) Don't pack the casings too full, or the wors will burst while cooking, but try to avoid air bubbles. 16.) After the casing has been filled, remove it still attached to the horn from the machine. 17.) Push any remaining filling into the casing and tie a knot in the end. 18.) Braai quickly over hot coals. 19.) The skin should be crisp and the middle just pink. 20.) Serve immediately. Back To Top Boerewors (Makes: +/- 3.5 kg) Ingredients: 1.5 kg beef 1.5 kg pork 500 g bacon, diced 25 ml salt 5 ml ground pepper 50 ml ground coriander 2 ml freshly grated nutmeg 1ml ground cloves 2 ml ground dried thyme 2 ml ground allspice 125 ml red wine vinegar 1 clove garlic, crushed 50 ml Worcestershire Sauce 85 g sausage casings Preparation: Cut the beef and pork into small cubes and mix it with all the other ingredients except the sausage casings. Grind the meat using a medium-course grinding plate. Fill the sausage casings firmly but not too tightly with the meat mixture. Can be fried, grilled or barbecued over coals. Back To Top Droewors This is also a very traditional South African sausage and is made much the same way as boerewors, except that pork and pork fat are not used (pork fat tends to go rancid). Saltpetre is sometimes added as a preservative but will give the meat a reddish color, instead of the more traditional dark black color. To improve the flavor, droewors may be smoked after a day of hanging, then retuned to continue the drying process. Droewors and smoked droewors can be frozen for up to two months in an airtight container. The following 3 recipes will give you an idea of how to get started. Back To Top Traditional Drywors Recipe  Ingredients: · 2 kg venison (no pork or veal) · 1 kg beef. · 500 gr sheep tails fat (no pork or spek) · 25 ml salt. · 5 ml ground black pepper. · 15 ml corriander, singed and ground. · 1 ml ground cloves. · 2 ml nutmeg powder. · 125 ml brown vinegar. · 25 ml brandy (optional). · 25 ml marsala (optional). · 200 gr narrow (thin) sausage casings. Preparation: · Cube all meat. · Mix together thoroughly and mince coarsely. · Place meat in large bowl. · Add all dry spices, vinegar and brandy (if used). · Mix together lightly with a two pronged fork. · Place in fridge for +/- 2 hours to blend flavours. · Soak casings in water during this period. · Fit casings to sausage maker and fill with mixture. · Do not over- or under-stuff. This wors is more suitable for drying than it is for cooking. Due to the absence of pork and spek, and the inclusion of venison, it is not as succulent as normal boerewors and many people find the cooked variety of this recipe a bit to dry for their liking. Also, hang this wors a bit longer than other types of wors as most people prefer it drier than the rest. It should snap like a twig when bent. Back To Top Dried Wors Ingredients: 2 kg beef or venison (no pork or veal, it goes rancid when dried) 1 kg beef. 500 gr beef fat (no pork or spek) 25 ml salt. 5 ml ground black pepper. 15 ml corriander, singed and ground 1 ml ground cloves. 2 ml nutmeg powder. 125 ml brown vinegar. 25 ml brandy (optional). 25 ml marsala (optional). 200 gr narrow (thin) sausage casings. Preparation: Cube all meat. Mix together thoroughly and mince coarsely. Place meat in large bowl. Add all dry spices, vinegar and brandy (if used). Mix together lightly with a two pronged fork. Place in fridge for about 2 hours to blend flavours. Soak casings in water during this period. Fit casings to sausage maker and fill with mixture. Do not over or under-stuff. Back To Top Farm Style Droewors  (Makes: About 4 kg's) Ingredients: · 4.5 kg beef (Use shoulder or chuck) · 2.5 kg fatty mutton (Use breast or shoulder) · 15 ml ground cloves · 15 ml grated nutmeg · 12 g whole coriander · 90 g fine salt · 15 ml brown sugar · 400 ml vinegar · 90 g mutton sausage casings Traditional Droewors  (Makes: About 3 kg's) 4.5 kg beef (Use shoulder or chuck) or mutton (Use breast or shoulder) 1 kg sheep's tail fat 5 ml ground cloves 20 g whole coriander 34 g fine salt 10 ml freshly ground black pepper 90 g mutton casings Ingredients: Place the coriander seeds in a dry frying pan and heat, stirring constantly until they become light brown. Remove them to a coffee grinder or pestle and mortar and crush the coriander seeds. Pass the crushed seeds through a sieve to remove the husks. Cut the meat into 50 mm cubes, and mix together with all ingredients except the vinegar and casings. Mince the meat using a grinder with a coarse blade. Sprinkle the vinegar over the minced meat mixture and mix lightly. (If you work too much with the meat, it will lose the coarse consistency) Prepare the casings and stuff the mixture loosely into them. Dip the sausages in a mixture of 4.5 litres boiling water and 350 ml vinegar, then hang them over wooden rods that are thick enough in diameter to prevent the inner surfaces of the sausage from touching. Dry the sausage in a cook draughty place for 24 hours, then remove the sausage and flatten by rolling across a cutting board, so that any pockets of air in the sausage or between the sausage and the casing are removed. (These air pockets can cause mould to set in when the sausage is drying). Put the sausage back over the wooden rods and continue to dry to your taste. This will normally take about 2 weeks. Back To Top
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