Throw some wors on the grill
Make your own boerwors for National Braai Day.
SOUTH African food is colourful, interesting and always bursts with flavour.
Thinking of lighting the fires tomorrow, here is a recipe for traditional boerewors.
Traditional Boerewors
Ingredients
• 1 kg beef
• 1 kg mutton
• 1 kg veal or lean pork
• 500 gr ‘spek’ (firm pork fat from under the skin)
• 25 ml salt
• 5 ml ground black pepper
• 15 ml corriander, singed and ground (see hints and tips)
• 1 ml ground cloves
• 2 ml nutmeg powder
• 125 ml brown vinegar
• 25 ml brandy (optional)
• 25 ml masala (optional)
• 200g wide sausage casings
(If you want to dry your ‘wors’ (‘droë wors’) it is advisable to get narrow sausage casings).
Method
• 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.
