Spices for boerwurst sausage? - boerwurst sausages
Can someone me the spices that are used for sausage meat Boers in South Africa
Saturday, February 13, 2010
Boerwurst Sausages Spices For Boerwurst Sausage?
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A traditional South African sausage, consisting of a mixture of beef, pork and herbs / spices. Very often cooked on a grill (aka BBQ).
Traditional Boerewors Recipe:
Ingredients
3 pounds ground beef.
3 pounds minced pork.
Spek 1 lb, cut, cut in ¼ inch cubes.
2 1 / 2 tablespoons salt.
1 teaspoon pepper.
4 tablespoons cilantro.
1 / 2 teaspoon ground cloves.
1 / 2 teaspoon nutmeg.
1 / 2 cup vinegar.
Courage.
Method
Scorch coriander together until it gets light brown.
Remove from heat and cilantro to fine grinding. Then you measure 4 tsp.
Mix beef, pork and spectrum and all the dry ingredients.
Pour vinegar into the mixture.
Stir Prick with a fork.Mix thoughrouly but easy.
Fill covered.
Best fried or braai.
ENJOY!
I have no idea
That sounds special
You can leave a message
http://www.zachspice.com/
Boerewors is a sausage written Boerwurst Africans. It is a very long tradition of the Afrikaners from grilling and barbecuing outdoors in ours. (Barbie), or braaivleis If we have a barbecue, and all are more than our meat roasting on an open fire. Bacon pieces of fat is sometimes mixed with minced meat, to fill the boerewors and keeps it moist. Various herbs and spices are also used to flavor sausage
Traditional Boerewors Recipe
INGREDIENTS
* 1 kg of beef.
* 1 kg mutton.
* 1 kg veal or lean pork.
* 500 gr Spek (lard of the Company) under the skin.
* 25 ml of salt.
* 5 ml ground black pepper.
* 15 ml coriander, singed and ground
* 1 ml groand teeth.
* 2 ml nutmeg powder.
* 125 ml brown vinegar.
* 25 ml brandy (optional).
* 25 ml masala (optional).
* 200 gr large intestine.
METHOD
* Cube all meat and Spek.
* Mix well and chop coarsely.
* Place the meat in a large bowl.
* All dry spices, vinegar and brandy, "adding" (if used).
* Mix lightly with a fork with two teeth.
* Place in fridge for + / - 2 hours to blend flavors.
* Soak in water body in this period.
* Fill Covers Fit for the sausage-maker, and with the mixture.
* Do not over-or under-things.
VARIATION
Purists prefer not to add cubes of meat before mincing spectrum.
They prefer to add, that during the mixing process.
In this case, ensure that your spec finely diced.
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