According to various sources, boerewors (directly translated as farmer’s sausage) is based on older traditional Dutch sausages called Frisse worst and Ossen worst.
Every seventeenth-century cook at the Cape had a favorite recipe for boerewors (farmer’s sausage). During the twentieth century, many cooks began following recipes that predominantly used coriander and cloves seasoning.A possible reason for this preference might have been the Afrikaans cookbooks by Dijkman and D.J.H., which contain recipes with these spices as ingredients.
Before the twentieth century there were no fridges on the farms, and boerewors prepared in summer consisted mainly of mutton and sheep’s tail fat, and in winter it was made from pork and bacon.
It boggles the mind that people made wors at all without the luxury of mincing machines. The meat had to be cut into tiny pieces and mixed with the spices the night before. The following morning, when it was still cold, the fat or bacon was cut into cubes while the meat was finely minced with a large pestle. Then the meat and fat or bacon were mixed with vinegar and left for a while to absorb the spices before cleaned intestines were filled with meat.
Cleaning the intestines was quite a job.If the one doing the scraping was clumsy, the intestines ended up with lots of holes, making them useless as sausage casings. Filling the intestines also had to be done by hand.
The horn of an animal was the cheapest piece of filling equipment over which the intestines could be pulled and filled with meat stuffing. The sharp end of the horn was cut off and the horn was hollowed out, rubbed, and polished until smooth before it was used as a filling funnel.
Put that in your braai and smoke it:-)
INGREDIENTS
1 kg beef
1 kg Mutton
1 kg Veal or Lean Pork
500 g Spek (firm pork fat from under the skin).
25 ml Salt
5 ml ground Black Pepper
15 ml Corriander singed and ground
1 ml Ground Cloves
2 ml Nutmeg Powder
125 ml Brown Vinegar
25 ml Brandy (optional)
25 ml Masala (optional)
200 g Wide Sausage Casing
METHOD
Cube all meat and spek.
Mix together thoroughly and mince coarsely.
Place meat in a large bowl.
Add all dry spices, vinegar, and brandy (if used).
Add all dry spices, vinegar, and brandy (if used).
Place in fridge for +/- 2 hours to blend flavours.
Soak casings in water during this period.
Fit casings to sausage maker and fill with mixture.
Do not over- or under-stuff.
Custom-made Boerewors or sausages | 10 kg
I make wors and sausage to your specs.
You supply the recipe and/or spices & we do the rest.
Minimum order 10kg
Whatsapp Reon Coetzee +41799428329 to discuss.