Since we're talking SA food/recipes, I figured I'd toss a Boerwors recipe out there...good stuff, for sure (just go easy on the vinegar, the full amount can be over powering). Enjoy!
The Meat:
2lbs beef chuck
4 lbs Pork Shoulder
Spice Mix:
2 Tablespoons plus 2 teaspoons coriander, toasted and ground fine
2 Tablespoons salt
1 Tablespoon ground black pepper
2 teaspoons ground allspice
2 teaspoons garam masala
2 teaspoons sugar
3/4 teaspoon ground cloves
1 teaspoon nutmeg
1/2 cup Malt vinegar
Note: use ¼ cup of malt vinegar initially and adjust to taste (it can be too strong), red vinegar can be used but requires the full ½ cup. You’ll need to play around with this a bit
In a hot pan singe the coriander very lightly and then grind into powder. Add the other dry spices, mix, and bag.
If having your butcher make it, hand this spice mixture to your butcher, ask him (or her?) to use lamb or pork casings, and to make into continuous coils, not links. No string. This is a fine grind. Many are coarser.
If using venison instead of beef, add additional pork fat (suet; can be bought from a butcher fairly cheaply or adding pork belly in lieu of pork shoulder)
For first time makers, use the traditional test method (grind meat, add spice, allow to rest (overnight if possible) and fry a small patty to taste for spice. The spice should be clearly present without being too over powering.)
The Meat:
2lbs beef chuck
4 lbs Pork Shoulder
Spice Mix:
2 Tablespoons plus 2 teaspoons coriander, toasted and ground fine
2 Tablespoons salt
1 Tablespoon ground black pepper
2 teaspoons ground allspice
2 teaspoons garam masala
2 teaspoons sugar
3/4 teaspoon ground cloves
1 teaspoon nutmeg
1/2 cup Malt vinegar
Note: use ¼ cup of malt vinegar initially and adjust to taste (it can be too strong), red vinegar can be used but requires the full ½ cup. You’ll need to play around with this a bit
In a hot pan singe the coriander very lightly and then grind into powder. Add the other dry spices, mix, and bag.
If having your butcher make it, hand this spice mixture to your butcher, ask him (or her?) to use lamb or pork casings, and to make into continuous coils, not links. No string. This is a fine grind. Many are coarser.
If using venison instead of beef, add additional pork fat (suet; can be bought from a butcher fairly cheaply or adding pork belly in lieu of pork shoulder)
For first time makers, use the traditional test method (grind meat, add spice, allow to rest (overnight if possible) and fry a small patty to taste for spice. The spice should be clearly present without being too over powering.)
