Dish of 09 Dec 2008

BOERE WORS

8 servings

It was high time that I tried my hand at making boerse wors here in Boston. The recipe was given to me by a friend back home and it won a price for the Best Boere Wors of the year in South Africa a couple of years ago. It was a great success and last night I treated friends on a traditional South African meal of stywe pap, tamatie smoor en boere wors. As you can tell, I’m very home sick.

2 kg beef
1 kg pork
500 gm pork fat (speck)
20 gm coriander seeds
2 ml ground cloves
2 ml ground nutmeg
30 gm salt
5 ml ground black pepper
100 ml white wine vinegar
Approximately 90 gm casings

1. Place the coriander in a dry frying pan and heat, stirring constantly, until they become light brown. Cool and grind them in a coffee/spice grinder. Pass it through a sieve to remove the husks. Combine the coriander with the remaining spices, salt and pepper
2. Cut the meat into cubes and sprinkle with the spice mixture. Mince the meat.
3. Cut the pork fat into tiny dice. Add the fat and the vinegar to the minced meat and combine well.
4. Run cold water trough the casings and soak in water for 30 minutes. Pull the casings over the sausage stuffer attachment and loosely stuff the casing with the meat. Form into a circle and refrigerate over night.
5. Light a fire and sip an ice cold beer while you cook the sausages to your liking.

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