Joy's Recipes

Welcome To Joy's Recipes a place to post all your favourite recipe's.
 
HomeCalendarFAQSearchMemberlistUsergroupsRegisterLog in
Latest topics
» PORK CHOPS WITH CHEESE
Today at 8:37 am by Joy

» CHICKEN WITH PORT AND FIGS
Mon Aug 07, 2017 10:01 am by Joy

» CAULIFLOWER AND BLUE CHEESE SOUP
Wed Aug 02, 2017 12:52 am by Joy

» CAULIFLOWER POPCORN
Sun Jul 23, 2017 6:26 am by Joy

» TURMERIC AND TOMATO DETOX SOUP
Sat Aug 20, 2016 11:53 am by Joy

» CHEESY ALMOND AND SEED CRACKERS
Sun Jul 31, 2016 10:49 am by Joy

» EASY PEASY CUCUMBER PICKLES
Mon Jul 25, 2016 11:39 am by Joy

» CREAMY ONION AND BACON SOUP
Mon Jul 25, 2016 11:32 am by Joy

» AVOCADO SALSA
Sun Jul 10, 2016 9:08 am by Joy


Share | 
 

 Traditional Rhodesian Boerwors

View previous topic View next topic Go down 
AuthorMessage
jurgens



Posts : 20
Join date : 2011-08-19
Age : 64
Location : Kasane Botswana

PostSubject: Traditional Rhodesian Boerwors    Fri Dec 09, 2011 4:53 am

1 kg beef.
1 kg veal or lean pork.
1 kg mutton.
500 gr spek (firm pork fat from under the skin).
25 ml salt.
5 ml ground black pepper.
15 ml corriander
1 ml ground cloves.
2 ml nutmeg powder.
125 ml brown vinegar.
25 ml brandy (optional).
25 ml masala (optional).
200 gr wide sausage casings.
To make the boerewors, first you need to cube all meat and spek, then mix it all together and coursely mince the meat.

At the same time place the corriander in a dry frying pan and alow to cook until it browns and then break up the seeds.

Place all the meat and dry spices in a bowl and add the vinegar and brandy and lightly mix together and then leave to marinade in a fridge for a few hours.

You will then need to soak the sausage casings in water and then fill them with your boerewors mixture (firmly, but not too tightly) with your sausage maker (See below if you don’t have one)

Thats it!
Back to top Go down
View user profile
 
Traditional Rhodesian Boerwors
View previous topic View next topic Back to top 
Page 1 of 1
 Similar topics
-
» Illegal Deck(not traditional, illegal)
» Understanding Traditional Book Publishing
» Craftmaster Traditional Livery Guide
» A curious Jar ~ traditional NZ
» Seto Kaiba (Traditional)

Permissions in this forum:You cannot reply to topics in this forum
Joy's Recipes :: Welcome to Joy's Recipe :: Beef Recipes-
Jump to: