Ingredients with Measurements:
- 2 lbs. beef chuck, coarsely ground
- 1 lb. pork shoulder, coarsely ground
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tsp. salt
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. freshly ground black pepper
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cloves
- 1/4 cup red wine vinegar
- 1/4 cup ice water
- Hog casings
Special equipment needed:
- Meat grinder
- Sausage stuffer
- Kitchen scale
- Mixing bowl
- Plastic wrap
Step-by-step instructions:
1. In a large mixing bowl, combine the beef, pork, onion, garlic, salt, coriander, cumin, paprika, thyme, oregano, black pepper, allspice, cloves, red wine vinegar, and ice water. Mix well until all the ingredients are evenly distributed.
2. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
3. Soak the hog casings in warm water for 30 minutes to soften them.
4. Attach the sausage stuffer to the meat grinder and fill it with the meat mixture.
5. Thread the hog casings onto the sausage stuffer and tie a knot at the end.
6. Turn on the meat grinder and slowly feed the meat mixture into the sausage stuffer, filling the casings evenly.
7. Twist the filled casings into 6-inch links and refrigerate for at least 1 hour to firm up.
8. Preheat a grill or grill pan to medium-high heat.
9. Grill the boerewors for 10-12 minutes, turning occasionally, until browned and cooked through.
10. Serve hot with your favorite sides.
Time:
Preparation time: 1 hour 30 minutes
Cooking time: 10-12 minutes
5. Temperature:
Grill or grill pan: medium-high heat
Serving size:
Makes about 12 sausages
Nutritional information:
Calories: 290
Fat: 20g
Protein: 23g
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Sodium: 600mg
Substitutions for ingredients:
- You can use lamb or venison instead of beef and pork.
- You can use white wine vinegar instead of red wine vinegar.
- You can use chicken or beef broth instead of ice water.
Variations:
- Add chopped fresh herbs like parsley or cilantro for extra flavor.
- Add diced jalapenos or red pepper flakes for some heat.
- Use different spices like cinnamon or nutmeg for a unique twist.
Tips and tricks:
- Keep the meat mixture and equipment as cold as possible to prevent the fat from melting.
- Don't overstuff the casings or they may burst during cooking.
- Use a meat thermometer to ensure the sausages are cooked through.
Storage instructions:
- Store the uncooked sausages in the refrigerator for up to 3 days.
- Freeze the uncooked sausages for up to 3 months.
Reheating instructions:
- Grill or pan-fry the sausages over medium heat until heated through.
Presentation ideas:
- Serve the sausages on a platter with grilled vegetables and a dipping sauce.
Garnishes:
- Sprinkle chopped fresh herbs or grated cheese over the sausages.
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- Grilled corn on the cob
- Potato salad
- Coleslaw
- Baked beans
Troubleshooting advice:
- If the sausages burst during cooking, reduce the heat and cook them more slowly.
Food safety advice:
- Always wash your hands and equipment thoroughly before and after handling raw meat.
- Cook the sausages to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
- Boerewors is a traditional South African sausage made with beef and pork.
Flavor profiles:
- The sausage has a savory and slightly spicy flavor with hints of garlic and onion.
Serving suggestions:
- Serve the sausages with a side of chakalaka, a spicy vegetable relish.
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Region: South African