Traditional Boerewors Recipe
Ingredients:
1 kg beef.
1 kg mutton.
1 kg veal or lean pork.
500 g spek (firm pork fat from under the skin).
25 ml salt.
5 ml ground black pepper.
15 ml corriander, singed and ground.
1 ml ground cloves.
2 ml nutmeg powder.
125 ml brown vinegar.
25 ml brandy (optional).
25 ml marsala (optional).
200 g wide sausage casings.
Preparation:
Cube all meat and spek.
Mix together thoroughly and mince coarsely.
Place meat in large bowl.
Add all dry spices, vinegar and brandy (if used).
Mix together lightly with a two pronged fork.
Place in fridge for +/- 2 hours to blend flavours.
Soak casings in water during this period.
Fit casings to sausage maker and fill with mixture.
Do not over or under-stuff.