Meat & Seafood · African & Middle Eastern

Boerewors

Name: Boerewors
Total time: 90 min
Yield: 2
Ingredients: 2 lb beef (well chilled, cubed); 1 lb pork (well chilled, cubed); 2 tbsp coriander seeds (toasted and crushed); 2 tsp black pepper; ¼ tsp ground cloves; ¼ tsp ground nutmeg; 1 tbsp salt; 3 tbsp vinegar; 1 unit natural sausage casing (soaked)

9 ingredients · 90 minutes · 2 servings

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No alcohol

Ingredients

Servings:

2 lb	beef (well chilled, cubed)
1 lb	pork (well chilled, cubed)
2 tbsp	coriander seeds (toasted and crushed)
2 tsp	black pepper
¼ tsp	ground cloves
¼ tsp	ground nutmeg
1 tbsp	salt
3 tbsp	vinegar
1 unit	natural sausage casing (soaked)

Method

toast3 min
coriander fragrant, not burnt
Toast the coriander just until fragrant, then crush it. Burning the seed turns the defining spice bitter and cannot be hidden by the meat.
grind10 min
coarse, cold mince
Grind the chilled beef and pork coarsely and return it to the refrigerator if it begins to smear. Cold fat stays as distinct particles that baste the sausage instead of leaking out during mixing.
mix3 min
seasoning evenly distributed, mixture tacky
Mix meat with coriander, pepper, cloves, nutmeg, salt and vinegar only until evenly seasoned and lightly tacky. Overworking makes the finished wors springy rather than coarse and juicy.
stuff15 min
even coil without tight air pockets
Stuff gently into soaked natural casing as one continuous coil. Do not pack it drum-tight; expansion during cooking needs room, and punctures spill the juices the casing is meant to retain.
grill18 min
browned outside and cooked through
Braai or grill over moderate heat, turning the coil carefully without piercing it. High flames split the casing before the center heats through; steady heat browns while retaining the rendered fat.