Zutaten für South African Sausage Boerewors
- 1.5 lbs ground beef (80/20 blend)
- Fatty Pork
- Whole Coriander Seeds
- Whole Cloves
- Salt
- Fresh Ground Black Pepper
- Nutmeg
- Ground Allspice
- Brown Sugar
- Dry Red Wine
- 24-26 inches natural hog casings (or synthetic)
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Zubereitung von South African Sausage Boerewors
- In a dry skillet, toast coriander seeds over medium heat until fragrant and lightly browned (about 2-3 minutes). Let cool.
- Combine toasted coriander, cloves, cumin, black pepper, nutmeg, ginger, and cayenne (if using) in a mortar and pestle. Grind into a fine powder. Sift to remove husks.
- In a large bowl, gently combine ground beef and pork.
- Add ground spice mixture and brown sugar to the meat. Mix well.
- Add red wine vinegar (or red wine). Mix gently until evenly distributed.
- Process the slice of bread in the meat grinder to clean it.
- If using natural casings, soak them in cold water for at least 30 minutes to soften.
- Prepare the sausage stuffer. Attach the stuffing horn and casings.
- Fill the casings with the sausage mixture. Avoid overfilling to prevent bursting during cooking. Keep consistent thickness using your hands.
- Tie off both ends of the casings. Twist and tie the sausage into links every 4-5 inches.
- Preheat your grill or barbecue to medium-high heat.
- Grill the Boerewors, turning occasionally, until the casings are crisp and the inside is cooked through (about 15-20 minutes). Cook time will depend on thickness of sausage and heat of your grill.
- Check the internal temperature; it should reach 160°F (71°C).
- Serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
1g
Fat
79g
Carbs
0g
