SOUTH AFRICAN RECIPE FOR A TRADITIONAL BOEREWORS

Thanks to Emil Coetzee of Bloemfontein for sharing this family recipe for Boerewors.This is a mildly spiced recipe...&  contains the Pimento & Coriander that are key features of Boerewors.

4.5kg Beef, 1.5kg Pork, 600grams Pork Back Fat (Known as Speck), 50ml Ground Coriander , 45ml Fine Salt, 15ml Freshly Ground Black Pepper, 15ml Ground Cloves, 7.5ml Ground Nutmeg,27.5ml Ground Pimento, 200ml Vinegar.

Method;   Cut the meat into 50mm cubes & combine with the rest of the ingredients except the speck (back fat ) & vinegar. Mince the meat using a 6mm plate. Then finely dice the back fat & add to the mix along with the vinegar. Mix lightly but thoroughly, & mince again through a coarse plate(8mm).

 Then stuff into a Hog Casing or for a thin Boerewors a 22/24 Sheep Casing.

See our Hog Casings & if you prefer to use a pre-made seasoning we have a Boerewors Seasoning that will make a 20lb batch....all you need to add being the vinegar & meat.