Venison Boerewors
From ristows 17 years ago
- 15 minutes to make
- Serves 40
Boerewors is a South African institution. African game is very lean and needs the extra fat. Huge local variations in spices as well as type and finishing of additional fat will be found. A very popular fast food, barbequed and sold as a "hot dog" - locally a boerie roll
Ingredients
- 6 kg venison (cubed 40 - 50 mm) shopping list
- 5 kg pork, mutton or beef (cubed 40 - 50mm) shopping list
- 1 kg Extra fat shopping list
- 100 - 125 mℓ salt shopping list
- 100 - 150 mℓ coriander shopping list
- 5 mℓ allspice (Optional) shopping list
- 25 mℓ pepper shopping list
- 10 mℓ thyme (Optional) shopping list
- 5 mℓ nutmeg shopping list
- 5 mℓ cloves shopping list
- 50 mℓ Worcester sauce shopping list
- 250 mℓ rolled oats shopping list
- 250 mℓ vinegar shopping list
- sausage casings shopping list
How to make it
- Most popular extra fat is tail fat of fat tailed sheep breeds, alternatively pork back fat.
- In parts of SA the fat will be cubed into pieces about 6- 8 mm (1/4 - 3/8 in)
- Roast the coriander in a dry pan for about 5 min and then grind
- Mix together the meat with all other ingredients.
- Mince and fill casings.
- Hang for 12 hours before freezing
People Who Like This Dish 2
- rosiek Waterloo, CA
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