INGREDIENTS

3 lb beef.

3 lb pork.

1 lb bacon.

½ cup red wine vinegar.

1 clove garlic.

4 tbsp Worcestershire sauce.

3 to 3 ½ oz sausage casing.

2 tbsp salt.

2 tbsp ground coriander.

1 tsp ground pepper.

½ tsp freshly grated nutmeg.

½ tsp ground dried thyme.

½ tsp ground all spice.

¼ tsp ground cloves.

Raw Boerewors, ready for the braai (BBQ)

METHOD

Dice the bacon into pieces not larger than 1 inch.

Cut the beef and pork meat into 1 to 1 ½ inch cubes.

Mix it well with all the other ingredients except the sausage casing.

Grind the meat using a medium-coarse grinding plate.

Fill the sausage casings firmly, but not too tightly with the meat mixture.

Refrigerate for 24 hours before using.

Boerewors can be kept for a week fresh or for 3 months if frozen or could be dried with a fan in cool room, just rub 1 table spoon salt over casing when wet to prevent flies lying eggs in the sausage.

Then it could be used for dried wors (dried sausage)

By oscarmecp4 webmaster of http://www.billionhbn.150m.com

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