South African Boerewors Sausage Recipe

"We are a couple who has visited and sampled food in every country in the world. We strive to get a local recipe for every dish we place on our blog. Some we have cooked in our kitchen, but most we enjoyed in the restaurants and streets of the world. Our thoughts and opinions are based on the food we loved the most and you may find them and others you will fall in love with as well. Please enjoy recipe and comment below. The South African Boerewors Sausage is a cherished culinary tradition in South Africa. This iconic sausage is deeply rooted in the country's history and culture. It is a flavorful blend of beef and pork, seasoned with a unique mix of spices. Boerewors sausages are known for their distinctive spiral shape, created by hand-rolling the sausage mixture. They are a common sight at gatherings, festivals, and traditional celebrations, bringing people together through the shared love of food. Ingredients 2 lb beef roast, (top round roast or brisket), trimmed of sinew 1 lb fatty pork shoulder/butt, or pork neck or belly 1 Tbsp ground coriander seeds 1 Tbsp salt ½ tsp ground allspice ½ tsp ground black pepper ¼ tsp ground nutmeg 1/8 tsp ground cloves ¼ c malt vinegar hog casing for fresh sausage Prep Time: 150 Minutes (3 lbs.) Cooking Time: 10 Minutes Instructions Preparking the meat 1. Cut the Meat Into Cubes 2. Clean and dry your meat grinder before you start preparing the beef and pork. Combine the spices and rub them into the meat. 3. Put the meat in the fridge for at least an hour with the lid on. 4. 2. After resting, grind the seasoned beef with the coarse grinding blade of your meat grinder as directed. * 5. Combine the ground meat with the vinegar. Sausage stuffing 1. One salted hog casing should be washed well (both inside and out). Follow the instructions on the package of casings to get them ready for stuffing. Use the thick sausage stuffer attachment with the meat grinder attachment of a Kitchen Aid or equivalent mixer. 2. Put the entire casing into the sausage stuffer, but leave a 4-inch tail. To prevent your sausage stuffing from leaking out of the casing, tie a knot here. Carefully follow the machine's instructions as you start stuffing the casing, taking your time so as not to overfill it. (Don't stress about the sausages being stuffed unevenly; that will be fixed later.) 3. Coil the sausage onto a big plate as you finish stuffing the casing. 4. When just 5 or 6 inches of the casing remain, stop stuffing. Take the sausage stuffer out of its casing. 4. Inspect the sausage for lumps and bumps before tying off the end. In that case, use your hands to carefully redistribute the sausage filling within the casing. 5. When the sausage is the right consistency, tie off the end of the casing. 6. This recipe yielded two 1.5-pound sausages for us, so if you have leftover sausage ingredients, simply prepare another casing in the same way. 7. Once all of your sausages have been stuffed, place them in the refrigerator for at least 12 hours to let the flavors meld. Cooking 1. Boerewors is typically grilled, as is the custom. Prepare a grill temperature of 400 degrees Fahrenheit. (Your hand needs to be able to rest a safe distance from the frying grate for at least four to five seconds.) If you'd like, you can soak a couple of long wooden skewers in water. To make turning the sausage on the grill less of a chore, insert the skewers through the sausage's side coils. If you're feeling daring while grilling, try cooking the sausage coil sideways. 2. Put the boerewors on the grill and cook for around four to five minutes until the color changes and grill marks appear. After 3–4 minutes, flip the boerewors and continue cooking until the sausage is firm. 3. Take the sausage off the grill and arrange it on a serving plate.