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South Africa

TRADITIONAL BOEREWORS RECIPE

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Ingredients

· 1 kg beef.
· 1 kg mutton.
· 1 kg veal or lean pork.
· 500 g spek (firm pork fat from under the skin).
· 25 ml salt.
· 5 ml ground black pepper.
· 15 ml corriander, singed and ground.
· 1 ml ground cloves.
· 2 ml nutmeg powder.
· 125 ml brown vinegar.
· 25 ml brandy (optional).
· 25 ml marsala (optional).
· 200 g wide sausage casings.

Directions

· Cube all meat and spek.
· Mix together thoroughly and mince coarsely.
· Place meat in large bowl.
· Add all dry spices, vinegar and brandy (if used).
· Mix together lightly with a two pronged fork.
· Place in fridge for +/- 2 hours to blend flavours.
· Soak casings in water during this period.
· Fit casings to sausage maker and fill with mixture.
· Do not over or under-stuff.

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