Boerewors... the art of making it by the Bard of Bat Yam( #BardOfBatYam), Poet LaureateOf Zion (#PoetLaureateOfZion) and Stephen Darori (@stephendarori,#stephendarori, #stephendrus)

There are many recipes for boerewors, but this recipe for traditional boerewors from Sannie Smit, is a simple basic recipe to start from.

Ingredients

• 1,5 kg minced beef
• 1,5 kg deboned pork
• 500 gram pork fat (use the firm pork fat directly under the skin)
• 50 ml (3 tablespoons/20 gram) whole coriander seed, singed and ground
• 25 ml (5 teaspoons/30 gram) salt
• 5 ml (1 teaspoon) ground black pepper
• 2 ml (1/2 teaspoon) ground cloves
• 2 ml (1/2 teaspoon) ground nutmeg
• 150 ml (2/3 cup) brown vinegar
• About 90 gram intestine for casing (preferably pork intestine)
• Optional: 15 ml (1 tablespoon) fresh thyme

Method

1. Lightly scorch the coriander in a frying pan, over medium heat, to release its flavour. Let it cool down, grind it, and sieve to remove the husks.
2. Cube the meat into 50 mm cubes and mix all ingredients together, except the pork fat and vinegar.
3. Mince coarsely and place meat in large bowl.
4. Cube the pork fat into very small (about 3 mm) cubes.
5. Add the pork fat and vinegar to the minced meat mixture and mix well but lightly (a two pronged fork works well).
6. Soak intestine or casing for at least 30 minutes in lukewarm water before using a sausage maker to filling it with the wors mixture.
7. Do not over- or under-fill the casings.

Notes: 

Use fresh, high quality meat.

Frozen meat should not be used, as it will discoloured.

Take care not to over-handle the minced meat: it should have a loose, rough texture and should not be too firm.

Store freshly-made wors in the fridge for at least a day so that the flavours can develop.

Raw boerewors can be frozen, but not for more than two months