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Boerewors (South African Sausage) - Curious Cuisiniere PDF

This recipe summarizes how to make traditional South African boerewors sausage. The sausage is made with beef, pork, coriander, salt, allspice, black pepper, nutmeg, and cloves. The meat is ground and mixed with vinegar before being stuffed into hog casings. The sausages are refrigerated overnight then grilled until cooked through. The boerewors sausage yields about 3 pounds of sausage to serve 10 people.

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MaDope August Ridho Riwu
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3K views3 pages

Boerewors (South African Sausage) - Curious Cuisiniere PDF

This recipe summarizes how to make traditional South African boerewors sausage. The sausage is made with beef, pork, coriander, salt, allspice, black pepper, nutmeg, and cloves. The meat is ground and mixed with vinegar before being stuffed into hog casings. The sausages are refrigerated overnight then grilled until cooked through. The boerewors sausage yields about 3 pounds of sausage to serve 10 people.

Uploaded by

MaDope August Ridho Riwu
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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YIELD: 10 PEOPLE

Boerewors (South
African Sausage)
Robust and flavorful South African
Boerewors is the sausage you need for
your next grilling party!

For best flavor, the sausages should rest


at least overnight in the refrigerator
before being cooked.
Yield: 3 lbs of sausage (2 - 1.5lb
sausages)

PREP TIME COOK TIME TOTAL TIME


2 hours 30 minutes 8 minutes 2 hours 38 minutes

Ingredients
2 lb beef roast, (top round roast or brisket), trimmed of sinew
1 lb fatty pork shoulder/butt, or pork neck or belly
1 Tbsp ground coriander seeds
1 Tbsp salt
½ tsp ground allspice
½ tsp ground black pepper
¼ tsp ground nutmeg
1/8 tsp ground cloves
¼ c malt vinegar
hog casing for fresh sausage

Instructions
Preparing the Meat
1. Cube the beef and pork into pieces that will fit easily into your
meat grinder. Sprinkle the spices over meat and mix to coat.
Cover the seasoned meat and refrigerate for at least 1 hour.
2. After the meat has rested, follow the instructions that came
with your meat grinder to grind the seasoned meat using the
coarse grinding blade.*
3. Add the vinegar to the ground meat and mix well.

Stuffing the Sausage


1. Thoroughly rinse (inside and out) one salted hog casing.
Prepare the casing for stuffing as directed on the casing
package.
2. If using a Kitchen Aid, or similar, mixer, attach the thick
sausage stuffer attachment to the meat grinder attachment.
3. Place the entire casing onto the sausage stuffer attachment,
leaving 4 inches hanging off the end. Tie a knot in this end of
the casing to keep your sausage mixture from oozing out.
Begin to stuff your casing as directed for your machine,
moving slowly and being careful not to over-stuff the casing.
(Don’t worry too much about unevenly stuffed sausage, we
will take care of that later.)

4. As you stuff the casing, coil the sausage onto a large plate. Stop
stuffing when you only have 5-6 inches of casing left. Remove
the casing from the sausage stuffer attachment.
5. Before you knot the end, check the sausage for uneven areas.
If you find any, gently even out the sausage mixture in the
casing with your hands.

6. Once the sausage is even to your liking, knot the end of the
casing.
7. If you still have additional sausage mixture (for us, this recipe
made two 1.5 lb sausages), rinse and prepare another casing
and stuff it as before.

8. Once all your sausage mixture has been stuffed, refrigerate


your sausages overnight (at least 12 hours) so that the flavors
can come together before cooking.
Cooking the Sausage
1. The traditional way to cook boerewors is on the grill. Heat
your grill to a medium-high heat (400F). (You should be able to
hold your hand a few inches from the cooking grate for 4-5
seconds.) If desired, soak a large wooden skewer or two in
water. Place the skewers through the sides of the sausage coil
to make it easier to turn the sausage when it’s on the grill. If
you like a little grilling adventure, cook the sausage coil loose.
2. Place the boerewors onto the grill and cook for 4-5 minutes on
the first side, until the color has changed and the sausage has
nice grill marks. Flip the boerewors and cook for 3-4 minutes
on the second side, until the sausage is firm.

3. Remove the sausage from the grill and place on a large platter
to serve.

Notes
*If you don’t have a meat grinder, ask your butcher if he or she
can grind your beef and pork for you. (Be sure to ask for a coarse
grind.) Mix your butcher-ground meat with the spices, cover, and
refrigerate for 1 hour. Then, continue with the recipe as directed.

Did you make this recipe?


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© Sarah | Curious CUISINE: South African / CATEGORY: Dinner Recipes
Cuisiniere
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