This spiral-shaped sausage is a popular braai (barbecue) meat in South Africa. Made with beef and pork and seasoned with coriander and vinegar, boerewors originated in the Netherlands. Despite originating from white South African Afrikaners, this delicious sausage is now popular with all groups throughout southern Africa.
For, 8 to 10 servings
Ingredients :
- Ground beef or brisket, cut into 1-inch cubes 3 pounds
- Pork buttocks, cut into 1-inch cubes 3 pounds
- Coriander seeds 1/4 cup
- Salt 2 tablespoons
- Pepper 2 teaspoons
- Cloves 1 teaspoon
- Nutmeg 1/2 teaspoon
- Thick bacon or lard, finely chopped 1 pound
- Vinegar or red wine 3/4 cup
- Sausage sleeve about 1/3 pound
Cooking Method:
- Heat a dry skillet over medium heat. Add coriander seeds and toast, stirring constantly, until lightly browned and aromatic, 2 to 3 minutes. Grind in a spice or coffee grinder until a fine powder. Strain the large and hard part..
- In a large bowl, combine beef, pork, coriander, salt, pepper, cloves and nutmeg. Refrigerate for at least two hours.
- Pass the meat mixture through a medium cutter in a meat grinder. Combine bacon or lard and vinegar or red wine. Put it in a sausage container that has been soaked and rinsed.
- Roast the boerewors over hot coals until cooked. Serve with mealie pap.
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