Boerewors Sausages
Adapted from Chef Benny Masekwameng
Preparation time: minutes
Cooking time:
- 1kg/2.2lbs beef
- 300g/10.6ozs. pork
- 150g/5ozs. lamb
- 300g/10,6ozs. pork back fat
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons flat leaf parsley
- 1 teaspoon garlic
- 1 teaspoon prague powder or sodium nitrite
- 1/2 cup vinegar
- 1 1/4 cup water
- 5 teaspoons salt
- Sausage casing
Step 1 - Chop up the three meats and pork fat and then feed through a grinder using a coarse grind attachment making sure to make the fat evenly distributed through the meat in each handful.
Step 2 - Mix with the coriander, cumin, parsley, garlic, prague powder, vinegar, water and salt until just mixed (do not overmix).
Step 3 - Attach the sausage casing to the feeder and place the mix into a sausage press. Feed the meat through the casing pressing down with your left hand (if you're right handed) in a constant squeezing motion. Try to not overfill the sausages-you should be able to press down on the meat and make an indent that stays.
Step 4 - Twist the sausages to create links and then hang them for 1-2 days to bloom.
Step 5 - To cook, simmer them briefly in boiling water. Then quickly pan fry to brown and then place in a 200C/400F oven with some par boiled halved potatoes, 2 quartered onions and a handful of tomatoes. Drizzle a little oil over the potatoes, onions and tomatoes and roast for 40 minutes.