Boerewors

Name: Boerewors
Total time: 1 h 30 min
Yield: 6
Cuisine: Afrikaner
Ingredients: 1 kg Beef chuck, coarsely minced; 500 g Pork shoulder, coarsely minced; 250 g Pork back fat, minced; 3 tbsp Coriander seeds, toasted and coarsely ground; 1/2 tsp Ground cloves; 1 tsp Ground nutmeg; 1 tsp Ground allspice; 2 tsp Black pepper, coarsely ground; 80 ml Brown vinegar; 3 tsp Salt; 3 m Sausage casing, natural

Coarsely minced beef and pork spiced with toasted coriander, cloves and vinegar, filled into one continuous coil and grilled over coals until the casing splits — the centre of every braai.

Nguồn

Công thức của Afrikaner farm kitchens · 🏺 Truyền thống · Dutch technique meeting African ingredients over three centuries — a cast-iron pot over coals, apricot jam in the savoury dishes, and syrup in everything sweet.

Afrikaner · the braai sausage — An ownerless traditional dish, so no cook is credited. The cited article confirms the South African origin, the coriander-led spicing, the coiled form and its place in braai culture, and records that the name is legally protected with a minimum meat content. Quantities and method are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

Xman & Co 2 Guys & A Cooler Wings Group - KitchenAid, Sage & Bialetti

⏱ 90 phút🍽 6 khẩu phần🔥 620 kcal🇿🇦 Nam Phi🌶️

Không glutenKhông sữaKhông hạt

Các bước

Toast the coriander seeds in a dry pan for 2 minutes until they smell nutty, then grind them coarsely.
Mix the meats and fat with all the spices, the vinegar and the salt. Chill the mixture 1 hour.
💡 Keep everything cold. Warm fat smears instead of staying in pieces, and smeared fat renders straight out on the fire.
Mix by hand for only 30 seconds — just until combined. Do not work it smooth.
💡 Boerewors is not an emulsified sausage. Over-mixing gives you a hot dog; the texture should be visibly coarse.
Fill the casing loosely in one continuous length and coil it flat into a spiral. Do not twist it into links.
Rest it uncovered in the fridge 2 hours so the casing dries slightly.
Grill over medium coals for 20 minutes, turning every 5, until browned and just firm. Do not prick it.
💡 Never prick boerewors. Every hole is fat and juice on the coals instead of in the sausage, and South Africans will tell you so.

💡 Mẹo

Boerewors in a roll with tomato and onion relish is a boerie roll, and it is what gets sold outside every hardware store on a Saturday.
The coriander-to-meat ratio is what distinguishes it from any other sausage. Three tablespoons for 1.75 kg is not a mistake.
No casing or funnel? Shape the mix into thick fingers, chill them hard and grill them the same way.