Recipe: Boerewors - South African Sausage

Hi Rod, the traditional South African sausage, usually barbecued, is boerewors, which literally translates to "farmers sausage" and the meats and spicings will vary. The spices are usally in the cumin and coriander family, which gives the distinctive taste.

From South African Gourmet Food and Wine by Myrna Rosen and Lesley Loon

Boerewors

If you don't wan't to go to the trouble of making sausages, you can mix all the seasonings with ground beef plus 2 cups (500ml) water and 4 slices of finely crumbled brown bread, shape into patties and cook as you would hamburgers.

4 lbs (2 kg) fatty beef - chuck is a good choice - it must be fatty to be moist
6 TBS (90 ml) whole coriander, scorch, grind, and sift. (the coriander can be scorched in the microwave for 2-3 minutes)
2 TBS (30ml) salt
4oz (100g) casings
2 tsp (10ml) freshly ground black pepper
1 TBS (15ml) coriander finely ground
1/2 tsp (3 ml) ground cloves
1/2 tsp (3 ml) grated nutmeg
1 tsp (5ml) brown sugar
1/2 cup (125 ml) grape vinegar or sherry

Cut meat into cubes and combine with all ingerdients except vinegar. Grind meat coarsely. Toss with vinegar until thoroughly mixed. Stuff into casings. Serves 8