This time of the year everybody seems to have a project – whether it’s building cupboards, re-doing the garden, going on diet or creating something – we all have a one! I’m on a sausage making/green fig bottling kick and even though the figs on the farm aren’t cooperating because they simply don’t want to get ripe, I’ve just ordered the sheep. The intense desire to make sausage is probably something inherited from my Afrikaner ancestors who, if truth be told, originated from all over Europe. They were enthusiastically ‘imported’ by the Dutch East India Company and while most of them came from the Netherlands, a good many came in the form of the French Huguenots and German religious refugees escaping persecution in their homelands. To make things a little more interesting, small groups of Scandinavians, Portuguese, Greeks, Italian, Spanish, Polish, Scots and Irishmen followed and brought with them their culinary traditions – which is why the food of the Afrikaner seems so familiar to so many of our guests. South African boerewors originated in the European kitchens (and the cooks there learnt to make it from the Romans) but the sausage found here is quite different to anything found anywhere in Europe and unlike many of seem to think, it’s really rather easy to make. We have added a second recipe to cater for large quantities since many of you may feel that if you’re going to take the trouble to make sausage, you may as well make a lot of it.
Ingredients
- 3 kg beef, without bones
- 2 kg fat pork
- 250 g pork fat, chopped (the old people cut it into ‘dobbelsteentjies’ - 5 mm cubes
- 55 g salt, or to taste
- 25 ml g round black pepper, or to taste
- 40 g coriander seeds, dry roasted in a pan and ground
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 125 ml vinegar
- 5 ml sugar
- 100 g sausage casings
- 65 ml iced water
- 200 ml whole oats (optional)
Ingredients for larger amounts
- 36 kg beef, without bones
- 18 kg fatty pork
- 2 kg pork fat, chopped (the old people cut it into ‘dobbelsteentjies’ - 5 mm cubes
- 500 g salt
- 70 g freshly ground black pepper
- 500 g coriander seeds, dry roasted in a pan and ground
- 25 ml ground cloves
- 1 whole nutmeg ground
- 1 litre vinegar
- 200 ml sugar
- 1 kg sausage casings
- 700 ml iced water
- 1,000 ml whole oats (optional)
Method
- Remove all sinews and cut the meat into suitable chunks for mincing.
- Combine the salt, the spices and the oats..
- Place the beef and pork in layers, salting and spicing each layer and allow the meat to stand for 30 minutes.
- Using the hands, combine the spices and the mince well and allow the meat to stand again for 30 minutes.
- Now mince the meat roughly (you don’t want a smooth fine mince here) and then scatter the pork fat over a layer of minced meat and sprinkle with vinegar in which the sugar has been dissolved.
- Combine everything with a large fork and try not to handle the meat too much.
- Stuff into the casings but do not stuff too tightly.
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This post was written by:
Jacoba Budden- who has written
71 posts on the WineCountry Blog. Jacoba's fascination with food began at a very early age and in her travels found herself gravitating towards a kitchen whenever it was possible. She traveled extensively in the past 30 years and food as well as it's history, eventually, became an all consuming obsession. Today she lives in Somerset West and when she's not studying and writing about food, she's a free lance food critic.Author's web site: Just Food Now
