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a recipe for Boerewors.

----------------------------------------------------------

The following three recipes were sent to me by Ashleigh Kristafor
(G93K4444@warthog.ru.ac.za).

Recipe 1:

2kg boned beef, cut into 50mm cubes
1kg boned pork, cut into 50mm cubes
25-30ml salt
20ml freshly ground coriander
25ml freshly ground black pepper
2 ml grated nutmeg
1 ml ground cloves
90-100g casings
300g pork speck
125ml vinegar

Method:

Spread out the meat, sprinkle the spices over and mince all
together (a mincer plate with 9mm holes is ideal!), except
vinegar and speck. Add the vinegar and speck, mix (lightly as
overmixing/kneading will toughen the sausage) stuff casings (pork
casings are best but mutton casings can be used if you want a
thinner sausage).

-----

Recipe two:

2kg boneless chuck of beef
750g boneless thick rib of pork
200g speck
15ml coriander
30ml fine salt
5ml freshly ground black pepper
2ml freshly grated nutmeg
100ml vinegar
90g pork casings

Method:

- cut meat and speck into 50mm cubes
- combine coriander, seasoning and nutmeg, sprinkle over
the meat cubes, mix
- mince the meat and speck, add vinegar, mixing lightly
but thoroughly
- stuff into casing (hint: take care to eliminate bubbles yet
don't fill too tightly)

Makes 3kg.

----

Recipe three:

5kg beef
3kg pork
15ml coriander
15ml cloves
peppercorns, thyme and sage if desired
1/2 bottle vinegar
salt & pepper

Method:

Mince the beef and pork together. Add coriander, cloves,
peppercorns thyme and sage. Add vinegar and salt and pepper to
taste. Leave the mixture overnight in a suitable dish mix again
and fill casings.
----------------------------------------------------------------
The following two recipes were sent to me by Mike Berry
(mvb@maties.sun.ac.za).

TRADITIONAL BOEREVORS

Taken from "Biltong en Boerevors" published by the Meat Board"
1991. This recipe won First Prize in a National competition
and is tried and tested.

2 kg prime beef
1 kg pork
20 g Coriander (50ml)
2 ml ground cloves
2 ml ground nutmeg
30 g fine salt (25ml)
5 ml freshly ground black pepper
500 g bacon
100 ml vinegar
approx 90g intestinal casing (Pork is better)

To prepare coriander: 15ml produces 5ml
Place in dry pan, heat and stir until light brown.
Grind, sieve to remove husk. Grind remainder to a fine powder.

Cut meat into 50mm blocks.
Mix in with herbs.
Mince pork beef and herb mixture. Not too fine.
Cut bacon into small blocks.
Add vinegar and bacon to minced meat and mix.
Stuff casing with mixture. (NOT too tightly.)

--------------------------------------------------

KAROO-BOEREVORS

500 g Boned beef
500 g Boned pork
1 kg mutton
1 ml coriander
1 ml ground cloves
14 g fine salt
2 ml freshly ground black pepper
250 g bacon
15 ml sweet red wine
25 ml wine vinegar
15 ml brandy
60 g + casing (Pork is better)

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 boerevors shrinks approx. 30% in cooking so cut pieces
at least 6 inches long.

-----------------------------------------------------------------

Boerewors - my attempt before receiving the above recipes.

>From the other recipes given it would seem that the spices may
need modifying slightly to get closer to the real thing. I have,
however, made this a number of times and the result is excellent.

Ingredients.

Meat.

6 1/2 lbs beef (top rump)
4 1/2 lbs pork (leg)
10 oz pork fat

Trim the meat and fat carefully, removing blood clots, sinew and
bone. For a good flavour you will need 20-30% fat content. You
can use cheaper cuts of meat but the result may not be as good.

Spices etc.

1 1/2 oz coarsely ground coriander
1 oz ground rock salt
1 oz coarsely ground black pepper
1/4 of a nutmeg (grated)
6 fl oz red wine vinegar
- Natural casings.

Method.

Ensure ingredients are chilled at all times. Dice meat and fat
and mince coarsely together. Mix meat, vinegar and spices
together (as lightly as possible). Loosely fill natural casings.
The best casings I have found are "35mm tapes". Traditionally
Boerewors is unlinked but it is easier to pack if it is linked.
Place the sausage on a plastic rack in the bottom of the fridge
for about 12 hours before using or freezing.

Boerewors is at its best cooked on a braai (barbecue).
-------------------------------------------------------------

Many thanks to Ashleigh and Mike.

Enjoy!
--
+---+ Duncan.Bennett@wcmc.org.uk
| | Cambridge, UK.
+---+ All opinions are my own, not my employer's!

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