miércoles, 26 de mayo de 2010

South African World Cup Sausage

I was asked to come up with a 'Boereswors' or 'Farmers Sausage' and seeing as it's the World Cup and the Bar-B season here it is. It's been tried and the verdict is good. It's not the normal mix but hey, it works.

To make about 3.6 kilos

1.5k beef

1.5k Pork

500g pork belly

30g salt

5.5gm ground pepper (you choose)

15gm ground coriander

1.2gm grated nutmeg

1.2gm ground clove

1gm thyme

1gm Allspice (I used Madras)

125ml. red wine vinegar

1 clove of garlic, crushed

50ml Worcestershire sauce

3.6gm Alkaline fix (optional)

2.7gm Sulphite (optional)

Grind the meat using a medium/coarse plate

Leave to stand in the fridge for a good 2 hours or 4 pints of Cider

Don't stuff them too tightly as it's a coarse mix

NOTE: only add about 50ml of water as the vinegar and sauce add a lot of moisture.