Ingredients
Total meat plus fat. Everything below rescales.
Meat & Fat
Cure & Seasoning
Cure Safety
No curing salt in this one. Keep it refrigerated and cook it through.
Equipment
Cold grinding and a hand mix are the whole job here, with the vinegar and water worked through until the meat binds and turns slightly tacky. It goes into hog casing loosely as a single unbroken coil rather than links, then straight to the fridge and onto the grill. Pepper leads the seasoning, with coriander, nutmeg, cloves and allspice in support.
How To Apply It
Grind the meats cold, mix in the salt, spices, vinegar and water by hand until the mixture binds, then stuff loosely into hog casing as a single coil.
Instructions
Grind beef and pork together through an 8 mm plate.
Combine ground meat with salt, spices, vinegar and water until evenly distributed and slightly tacky.
Stuff into hog casings as one continuous coil rather than linking into individual sausages.
Keep the coil in the fridge at 4C or below and cook it within 1 to 2 days, or freeze it.
Grill or barbecue the coil whole or in portions, turning so it browns evenly, until the center reads 71C.
Then What
Keep it in the fridge and grill within 1 to 2 days, or freeze. Cook over direct heat to 71C in the center and serve straight away.
About This Recipe
Boerewors means farmer's sausage in Afrikaans. It has no cure since it is made to be grilled fresh, and coriander is its defining spice.
Curing salts are toxic in quantities you could measure casually with a spoon. Weigh every dose and mix it through evenly. Adapted from Boerewors Sausage; all wording here is our own. We have not made this one ourselves yet, so treat the timings as a starting point.
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