If you make your own, at least you know what’s in it. If you don’t
have a mincing machine, try using a food processor but you will
not get the coarsely minced texture, so be careful to feed just a
little at a time through food processor, with metal blade on, pulsing
& stopping before it gets any finer than course. You need a coarse
texture for making boerewors. I have never used a food processor.
A hand held mincer would be the correct tool to use. Unless you ask
your butcher to mince it for you. Use your coffee grinder to grind your boerewors spices. Be careful with sausage casings – today due to GMO feed, the intestines have possibly become very weak and thin. So work very carefully and gently. Sausage casings may be rubbed with salt and stored in plastic freezer bags refrigerated. In this way they will keep a very long time esp if you freeze them.
There are 2 types of sausage casings. – One is weak & has a tendency to split open. Ask your butcher to give you the stronger casings which will not risk you losing all your lovely juices! Do not over process your meat. It must be crumbly. Use good quality fresh but not frozen meat & vary your spices to taste. Beware of adding too much garlic as this can make your sausage too rich!
If you don’t have a sausage attachment, try using an icing-gun or bag with it’s nozzle or tip
removed & placing the sausage casing over icing-gun’s wide opening to fill. – In this case it is better to get the larger casings which are used to make the thick boerewors, which will be easier to work with rather than the thin casings. If a mincing machine is unavailable, get the butcher to stuff the sausage casings for you. Casings must not develop tears or splits otherwise sausage will lose a lot of its flavor and juices.
You may also make sausage rolls by rolling the raw meat mixture minus its casings, in puff pastry (like “Today’s” brand sold in South Africa) and bake them as little sausage rolls in a preheated oven at highest temperature, dropping temperature
gradually to prevent scorching. This gives you the best puff out of
your puff pastry. Puff pastry MUST be kept chilled and handled
600 g beef silverside, minced
600 g pork leg, minced
200 g pork lard (fat), cut into small cubes salt to taste (+/- 1 tbsp) freshly ground black pepper to taste (+/- 1/2 tsp)
freshly ground coriander seed to taste (+/- 2 tbsp)
grated nutmeg to taste (+/- 1/4 tsp)
freshly ground cloves to taste (+/- 1/8th tsp)
ground allspice berries (1/4 tsp or to taste)
50 ml vinegar (I prefer lemon juice, 50 ml or to taste)
3 large fresh cloves garlic, crushed
20 ml Worcestershire sauce
Crushed dried red chilies to taste if you like a little heat (5 – 7 ml )
50 g good quality sausage casing
Method: Roast coriander gently until lightly aromatic, don’t scorch. Crush
or grind in a pepper mill or coffee grinder. Combine with all other ingredients
except casings. Fill casing with mixture making sure the fat is well
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