Tuesday, September 26, 2006

Boerewors Recipe

I missed boerewors in England, so I took this recipe to my local butcher and he makes it for me regularly. In England, they do not use bonemeal because of mad cow disease so he substitues 'rusk' instead. If you can't cook boerewors over a fire, you can do it in a frying pan, but NOT how you normally cook sausages.
Put a bit of water in the bottom of the frying pan then put the wors in. When the wors is hot, prick the skin with a fork. The fat inside the wors will spray out. The water evaporates and the wors will cook in its own fat.

2kg beef, cubed
4 t salt
7 t ground coriander
2 t ground nutmeg
Half cup port or sherry
90g sausage casings
500g mutton fat cut into cubes
1 and half t pepper
1 t ground cloves
1 bulb garlic, optional
2 T bonemeal to bind.

Mix ingredients and let stand for an hour.
Mince coarsely
Stuff into casings.

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