Recipe: Boerewors with beef, mutton pork sausage

BOEREWORS RECIPE
Source: http://www.biltongmakers.com/biltong17_boeries_recipes.html

1 kg beef.
1 kg mutton.
1 kg veal or lean pork.
500 gr 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 marsala (optional).
200 gr wide sausage casings.

(If you want to dry your wors (droe wors) it is advisable to get narrow sausage casings).

Cube all meat and spek.
Mix together thoroughly and mince coarsely.
Place meat in large bowl.
Add all dry spices, vinegar and brandy (if used).
Mix together lightly with a two pronged fork.
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.

Many purists prefer not to add the cubed spek with the meat before mincing.
They prefer to add it during the mixing process.
In this case make sure that your spek is finely cubed.

In the BILTONG MAKER thin sausages will take 3-4 days to dry. Under the rafters it will take longer and watch out for the flies!