We took this recipe to the butchers, and he custom made this sausage for us. It is a drier sausage, but so good. (It should be a moist sausage, so it was not exactly right)
Unfortunately, he did not tell us what meats he used, though we asked him to keep notes so we could duplicate it. He did record the spices. When we try this again, I think we will omit the bacon and just use fattier pieces of pork.
Ingredients
- 17 1/2 pound beef, coarsely ground (round eye roast, trimmed brisket or chuck)
- 12 1/2 pounds leanish pork, coarsely ground
- 5 pound bacon diced in 1 inch pieces (optional)
- 2 1/2 cup balsamic vinegar or malt or apple cider vinegar
- 5 Tbl granulated garlic or use 50 finely diced fresh garlic cloves
- 10 Tbl fine salt
- 8 Tbl ground black pepper
- 8 Tbl ground coriander See note*
- 5 1/2 tsp freshly grated nutmeg
- 2 Tbl ground dried thyme
- 15-20 oz Sausage casing Soak ahead if needed
Servings: pounds
Instructions
- Interesting information from kudugrills.com: "South African law states that boerewors must contain at least 90% meat, specifically beef, lamb, and pork. No more than 30% of the meat content may be fat. The remaining 10% is comprised of spices and other ingredients. Lastly, and most importantly, boerewors may not contain offal or any “mechanically recovered” meat pulp."
- Mix dry spices and set aside for later.
- Dice meats into sized appropriate for grinding.
- Mix meats together, let stand awhile to drain excess blood.
- Spread meat into large flat container and add spices and vinegar a little at a time while combining well.
- Since cold meats grind easier, place in the refrigerator awhile before grinding.
- Grind with large grinding plate (quarter inch plate is good) to get a coarse grind.
- Pipe into sausage casings without over stuffing.
- Sausages should be curled like a snake in 1.5 pound rounds.
- When grilling, do not pierce skin. Sausage should remain juicy.
Recipe Notes
Use no more than 30% fat.
- *For best coriander, use 35 Tbl whole coriander to make ground coriander
- Place whole coriander in dry pan.
- Heat and stir until light brown and fragrant.
- Grind slightly and then sieve to remove husks.
- Grind sieved coriander into a fine powder.
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