Sandyj
Sous Chef
My mom just returned from South Africa on Sunday, and brought me my grandmother's very old (manual) meat grinder which has a suasage "nozzle" attachment.
I'm so thrilled with this gift, I've decided to try my hand at making sausage this week-end!
I'm going to make boerewors, and I have several recipes that I'm looking at, but I'm leaning towards one I found in an old cook book that was my Gran's (Mrs. Slade's South African Cookery (1939 edition)). I'd like to make about 30 lbs (and freeze a lot of it). Boerewors is very popular in South Africa, it is from the Dutch words boere (farmer) + wors (sausage). It usually contains ground pork and lamb (or sometimes just lamb) and fat (pork spek) and a combination of salt, peppers (green, black), coriander, and I'm not sure what else. I know these days, you can get all sorts of flavours added to the boerwors (sun dried tomato is one I can think of), but I'd like to start off with a recipe that is close to the original. It's a lot like Italian sausage in texture, except it is never sweet and I've never tasted anisette (? that spice that tastes like licorice? or is it fennel) in boerwors.
I'm going to ask a local meat shop to order some casings for me - I know you can get vegetarian/non vegetarian - not sure which I'll try.
Anyone have any tips about sausage making? I'd be most interested.
Sandyj
ps my good friend also gave me two (!) le Creuset pots - 5qt oval and 2 qt round in the flame colour - I'm in heaven.
I'm so thrilled with this gift, I've decided to try my hand at making sausage this week-end!
I'm going to make boerewors, and I have several recipes that I'm looking at, but I'm leaning towards one I found in an old cook book that was my Gran's (Mrs. Slade's South African Cookery (1939 edition)). I'd like to make about 30 lbs (and freeze a lot of it). Boerewors is very popular in South Africa, it is from the Dutch words boere (farmer) + wors (sausage). It usually contains ground pork and lamb (or sometimes just lamb) and fat (pork spek) and a combination of salt, peppers (green, black), coriander, and I'm not sure what else. I know these days, you can get all sorts of flavours added to the boerwors (sun dried tomato is one I can think of), but I'd like to start off with a recipe that is close to the original. It's a lot like Italian sausage in texture, except it is never sweet and I've never tasted anisette (? that spice that tastes like licorice? or is it fennel) in boerwors.
I'm going to ask a local meat shop to order some casings for me - I know you can get vegetarian/non vegetarian - not sure which I'll try.
Anyone have any tips about sausage making? I'd be most interested.
Sandyj
ps my good friend also gave me two (!) le Creuset pots - 5qt oval and 2 qt round in the flame colour - I'm in heaven.