Boerewors

Recipe courtesy of Tania Maduro and Syngin Colchester

Photo by: Laura Arnold

Laura Arnold

Boerewors is a South African sausage that Syngin has many memories of eating in his home country. It’s distinctive taste is thanks to lots of warm spices, including allspice and coriander, as well as a little brown sugar and vinegar to bring all of the flavors together. This version calls for cooking the sausage spiral on the stovetop, but feel free to throw it on the grill according to tradition. Either way it will be delicious!

Yield: 4 to 6 servings

Active Time: 1 hour

Total Time: 2 hours 5 minutes (includes soaking and marinating time)

Ease of preparation: Intermediate

INGREDIENTS:

  • 1 1/2 yards sausage casing (see Cook’s Note)
  • 1 tablespoon coriander seed, crushed
  • 2 teaspoons light or dark brown sugar
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 2 pounds lean beef or pork (or a combination), trimmed of excess fat and cubed
  • 8 ounces pork fat, cubed (see Cook’s Note)
  • 1/4 cup red wine vinegar or brown malted vinegar
  • 2 tablespoons vegetable oil

DIRECTIONS:

Soak the sausage casing in water for at least 1 hour and up to overnight to rehydrate. rain and run water through the casing once or twice. Set aside.

Meanwhile, add 1 the coriander seed, brown sugar, allspice, cloves, nutmeg, 1 tablespoon salt and 1/4 teaspoon pepper to a small bowl and mix to combine.

Combine the meat, pork fat, half of the spice mixture and the vinegar in a large bowl, tossing to evenly coat. Allow to marinate, covered, in the refrigerator for 30 to 60 minutes.

Fit a meat grinder with the coarse grinding plate. Feed the meat mixture through the grinder into a large bowl. Replace the coarse grinding plate with the finer grinding plate. Feed the meat mixture through the grinder again. Season with the remaining half of the spice mixture and toss to evenly coat.

Replace the grinding plate on the grinder with the sausage-stuffing funnel.

Place one end of the casing on the funnel opening. Scrunch most of the casing onto the funnel, leaving 5 or 6 inches hanging off. Knot the opposite end of the casing. Feed the sausage mixture through the meat grinder again until the casing is full and tight but still malleable. Tie the remaining end of the sausage casing to seal the sausage and form it into a spiral. Prick the sausage all over with the tip of a sharp knife or the tines of a fork. Refrigerate, wrapped well in plastic wrap, until ready to use, up to 3 days.

Heat a large heavy-bottom saute pan, cast iron skillet or grill pan over medium-high heat. Add the vegetable oil and heat until just smoking. Add the sausage spiral and cook until browned on the first side, 4 to 6 minutes. Flip and add a hearty splash of water, then cover and steam the sausage until browned and cooked through (it should register 165 degrees on an instant-read thermometer), 4 to 6 minutes more.

Remove to a wooden cutting board and allow to cool for 5 minutes before slicing and serving.

Special equipment: a meat grinder (manual or stand mixer attachment) and a sausage-stuffing funnel attachment

Cook's Note: You can buy the sausage casing and pork fat from your local butcher shop.

Note: A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.