Wednesday, December 28, 2011


1.4kg beef mince
1.4kg pork mince
500g bacon diced

½ cup red wine vinegar
1 clove garlic crushed
4 tbsp Worcestershire sauce
2 tbsp salt
1 tsp ground pepper
2 tbsp ground coriander
½ tsp freshly grated nutmeg
½ tsp ground dried thyme
½ tsp ground allspice
¼ tsp ground cloves

Grind the meat using a medium-coarse grinding plate, or ask your butcher.
Mix all ingredients together.
Fill the sausage casings firmly, but not too tightly with the meat mixture.
Roll into two separate sausages as in the picture and secure with steel skewers.
Refrigerate for 24 hours before using. Boerewors can be kept for a week or for 3 months if frozen

It was and still is, a point of honor with South African butchers not to add breadcrumbs or soya to bulk up the meat filling.

I got these done by the guys down at Farmers Choice Butcher in Dubbo on Darling street, they were really great.
To Cook
Boerewors can be pan fried, grilled or barbecued over coals.
Before cooking prick the skin with a fork in a number of places to let the fat escape as the wors (sausage) cooks.
Some purists would be horrified by this as they like the sausage to retain it's fat, enabling it to burst into the mouth when eating.
This makes it difficult to ensure that the boerewors casing does not split, which can often occur.
Pricked or not, how you cook your "Wors" is entirely up to you.
We enjoyed ours BBQ'ed with an array of salads to accompany it. It was a different, and delicious flavoured sausage to those we normally cook, so many people were delightfully surprised.

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