Boerewors is a type of sausage common in South African cuisine, based upon the Dutch verse worst. Boerewors traditionally contain beef, pork and bacon, but you can use just ground beef if you prefer. You can keep boerewors in the refrigerator for up to seven days or in the freezer for up to six months. You will need approximately 25 minutes to cook boerewors.
This recipe yields 7 lbs. of boerewors.
Ingredients
3 lbs. minced beef
3 lbs. minced pork
1 lb. minced bacon
Large mixing bowl
Meat grinder
2/3 cup red wine vinegar
2 tbsp. minced garlic
5 tbsp. Worcestershire sauce
2 tbsp. sea salt
1 tsp. ground black pepper
3 tbsp. ground coriander
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. dried thyme
1/4 tsp. ground cloves
3 oz. sausage casing
Sausage stuffer
Plastic freezer bags
Method
Combine the minced beef, pork and bacon in a large mixing bowl.
Stir them with your hands and run the meat through a meat grinder per the manufacturer’s instructions.
Place the ground meat back into the mixing bowl and add the red wine vinegar, minced garlic, Worcestershire sauce, salt, pepper, coriander, nutmeg, allspice, thyme and cloves.
Stir to blend the seasonings into the mixture.
Feed the mixture into the sausage casing using a sausage stuffer.
Follow the manufacturer’s instructions when using your sausage stuffer, each one functions differently. Place the stuffed casings into plastic freezer bags and into the refrigerator.
Leave them to set for 24 hours before cooking them.
If you use only ground beef, you will need 7 lbs.
This is a post from Clayton Curtis of Instawares restaurant equipment and supplies company.