Boerewors South African Sausage Recipes
SOUTH AFRICAN SAUSAGE (BOEREWORS)
This is the best sausage I have ever had. It will make any South African Homesick instantly. It is very filling. I got it when I lived in South Africa for a couple of years.
Provided by Zookeenee
Categories Pork
Time 1h15m
Yield 40 sausages
Number Of Ingredients 11
Steps:
- Skip the first few steps if you are using ground beef and pork.
- Prepare beef and pork by trimming off all sinew, and other nasty bits and pieces that may affect the texture.
- To facilitate mincing, cut meat into long, narrow strips about 3 inch in diameter and freeze for about 30 minutes.
- Mince meat through a course mincer for a rough texture, or finely if you prefer.
- Allow the meat to be fed through with very little assistance from the tamper.
- Finish off by mincing a piece of bread to remove every vestige of meat from the mincer.
- Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown and aromatic.
- Don't allow to burn.
- Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince.
- Lightly mix in wine or vinegar.
- Drain the casings and place over one end of the filling horn (I use the kitchen aid attachment and carefully push all of the casings on leaving a 3 inch length hanging down).
- Tie a knot in this.
- Grabbing hold of a second pair of hands at this point makes wors-making less traumatic.
- You can then feed the mixture in while your assistant hold the casings, guiding the filling inches.
- Feed the mixture into the mincer a little at a time, while securing the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled.
- Mould the sausage with your hand to make it uniformly thick.
- Don't pack the casings too full, or the wors will burst while cooking, but try to avoid air bubbles.
- After the casing has been filled, remove it - still attached to the horn - from the machine.
- Push any remaining filling into the casing and tie a knot in the end.
- BBQ quickly over hot coals.
- The skin should be crisp and the middle just pink.
- Serve immediately.
Nutrition Facts : Calories 395.4, Fat 39.2, SaturatedFat 16, Cholesterol 66.8, Sodium 383.6, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 8.7
BOEREWORS - SOUTH AFRICAN SAUSAGE
This is a must on every barbecue whether it be coal, gas or electric! When I have not been able to get the skins to produce sausages, I have shaped this mixture into patties and have served it in burger form - something my American family and friends have raved over!
Provided by Bokenpop aka Mad
Categories Meat
Time 13m
Yield 12 1/4 lb patties
Number Of Ingredients 8
Steps:
- Mix everything very well together.
- Stuff casings if used or shape into patties for the best hamburgers in the world!
- Barbecue or pan-fry 4 minutes on each side.
More about "boerewors south african sausage recipes"
BOEREWORS RECIPE - HOW TO MAKE BOEREWORS SAUSAGE
Enjoyed your story. My 30 plus years of sausage making started when I came back from two years in South Africa. Love the boerewors. My wife’s friend married a South …
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5/5 (3)Total Time 1 hr 30 minsCategory Cured MeatCalories 334 per serving
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- Cut the meat and fat into chunks you can fit into your meat grinder. Mix together the salt, pepper, coriander, clove and allspice, then mix this with the meat and fat until every piece has a little on it. Refrigerate overnight if you want, but let it marinate at least an hour or so; this helps develop myosin in the mixture, which helps the texture of the finished sausage. When you are ready to grind, put the meat in the freezer until it is between 30°F and 40°F. Put your grinder parts (auger, dies, blades, etc) in the freezer, too, and put a bowl in the fridge.
- Grind one-half of the mixture through the coarse die on your grinder, and half through the fine die. This creates a more interesting texture. If your meat mixture is still at 35°F or colder, you can go right to binding. If it has heated up, you need to chill everything back down. Use this time to clean up the grinder.
- Once the meat is cold, put it in a large bin or bowl and add the sugar, vinegar and brandy. Mix well with your (very clean) hands for 2 to 3 minutes — a good indicator of temperature is that your hands should ache with cold when you do this. You want to to mix until the meat binds to itself. You can also do this in a stand mixer set on its lowest setting, but I find you don’t get as good a bind as you do when you do this by hand.
BOEREWORS (SOUTH AFRICAN SAUSAGE) AND A TASTE OF SOUTH ...
Boerewors: a classic barbecue food. Traditionally, boerewors are shaped into a continuous spiral, around a foot in diameter. It is a classic food for the South African tradition …
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4.5/5 (55)Category Dinner Recipes
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- Cube the beef and pork into pieces that will fit easily into your meat grinder. Sprinkle the spices over meat and mix to coat. Cover the seasoned meat and refrigerate for at least 1 hour.
- After the meat has rested, follow the instructions that came with your meat grinder to grind the seasoned meat using the coarse grinding blade.*
- Thoroughly rinse (inside and out) one salted hog casing. Prepare the casing for stuffing as directed on the casing package.
AUTHENTIC BOEREWORS RECIPE - SOUTH AFRICAN SAUSAGES * …
If you call it a sausage, a South African might look at you and say, “It’s not a sausage, it’s boerewors,” with the implication that it’s way above other beef and pork sausages. …
From thehomesteadinghippy.com
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- Trim the beef and pork, discarding any sinew, and trim into longish pieces about 3 inches wide. This just makes it easier for the meat grinder (South Africans call it a mincer) to process.
- Dry roast the coriander seeds in a pan on medium heat, stirring to make sure they don’t burn, then remove from the heat when they are a golden brown color.
5 WAYS TO TURN BOEREWORS INTO A DELICIOUS DINNER - FOOD24
If you’re a meat-eating South African expat, chances are one of the foods you miss the most from Mzansi includes boerewors (because from what we’ve heard, nowhere makes it quite the same). For those unfamiliar with the term, boerewors refers to a specific kind of sausage (‘boer’ comes from the Dutch or Afrikaans word for farmer). It often contains a …
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Boerewors stew has become a South African classic over the years, with a creative extension in other countries. Regardless of his clime, every chef wants to explore a unique dish, after all! Boerewors stew is made from Boerewors sausage and can be served over several side variants. Boerewors is a fresh South African sausage that is ideal for ...
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Current price CAD$24.99. Boerewors is a South African fresh sausage that is perfect for the grill. The name means “farmer’s sausage” and comes from a combination of the Af... View full details. Original price CAD$29.99. Original price CAD$29.99 - Original price CAD$29.99. Original price CAD$29.99.
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It is an important part of South African cuisine and is popular across Southern Africa. Boerewors is derived from the Afrikaans words “Boer” (“farmer”) and “wors” (“sausage”). Boerewors is also rich flavour and can be made from different recipes for different flavours. Our Boerewors are also made from 100% Australian Beef and top quality rump is minced only …
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Boerewors is a mouthwatering South African recipe sausage. The word Boerewors translates from Afrikaans as "Farmers Sausage". Boerewors' secret ingredient is coriander, which gives it a unique flavor unlike any other sausage in the world! Our Boerewors contains no preservatives and is not pre-cooked (looking at you 'hot dogs'), for that authentic butcher shop taste!
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Sausage noun. A food made of ground meat (or meat substitute) and seasoning, packed in a section of the animal's intestine, or in a similarly cylindrical shaped synthetic casing; a length of this food. Boerewors noun. (South Africa) A traditional home-made sausage, now commercially available.
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BOEREWORS - WIKIPEDIA
Boerewors, (pronounced [ˈbuːrəˌvɔrs]) a type of sausage which originated in South Africa.It is an important part of South African, Zimbabwean and Namibian cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words boer ("farmer") and wors ("sausage"). According to South African government regulation, boerewors must contain at …
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BOEREWORS (TRADITIONAL SOUTH AFRICAN FARMERS SAUSAGE ...
Boerewors (Traditional South African Farmers Sausage) Regular price. $11.99 USD. Regular price Sale price $11.99 USD. Unit price / per. Sale Sold out. Shipping calculated at checkout. Pay in 4 interest-free installments for orders over $50 with. Learn more.
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Boerewors & Specials. Boerewors is made of a mix of beef and pork meat. The seasoning has a traditional flavor that evolved over decades to provide a mild sausage used to make every braai/BBQ a unique experience. Boerewors are mostly grilled with other meats like steak, lamb chops, or ribs, but can definitely be used as a meal on it's own with ...
From lowfeld-soul-food.com
From lowfeld-soul-food.com
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