Traditional South African Farm Sasuage - Borewors
From capedread 17 years ago
- 10 minutes to make
- Serves 15
Great on the bbq, grill or fry for breakfast, lunch or supper... this recipe took the first prize in a Borewors competition back home we even dry this sausage
Ingredients
- 2 kg beef shopping list
- 1 kg pork shopping list
- 20g whole coriander shopping list
- 2ml ground cloves shopping list
- 2 ml grated nutmeg shopping list
- 30 sea salt shopping list
- 10ml ground black pepper shopping list
- 500g speck - bacon fat- smoked is best shopping list
- 30ml vinegar shopping list
- approximately 90g natural casings shopping list
How to make it
- Prep the coriander by scorching, grinding and sifting it
- cut meat into 50mm cubes and combine with the spices
- mince the meat
- dice the speck
- add speck and vinegar to the meat, mix lightly but thoroughly
- loosely stuff mix into the casings
- let stand in fridge for 24hrs before cooking
- makes about 3.5kg
- *note you can add at least 2 - 10% of breadcrumbs, rusk or even flour to the end mix this serves to soak up the juices but is more of a modern twist
The Rating
Reviewed by 4 people-
yumm next time i make sausage i will roll the like this make is easier, the spice you used kinda like indonesian sweet satay( kebab) yumm
kitchen_fantasy
in Bluffton loved it
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This Looks Great....I make deer sausage when I can....But I can make this anytime......Thanks4Sharing
jcarl71
in Mobile loved it
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I make my own sausage,polish,chorizo,italian,breakfast ect. but never ran into this sausage before,so I will be making this very soon. Thanks for a GREAT post,you earned the high 5...Bob
robertg
in loved it
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