South African Boerie, other wise known as Boerewors!

This recipe I'm posting today is a traditional one, with no fancy extra ingredients that will win you the "Checkers Boerewors of the Year". But feel free to start off with this as a foundation and play around with it, make it your own. Every weekend in South Africa, hundreds and thousands of families partake in what we call the "Braai", to others it is known as the BBQ. This is a good time for us as it's a time where families and friends get to relax with a ice cold beer, my favourite's being Black label and Castle Light, and enjoy good food as well a big screen in the outdoor lapa or stoep (veranda) watching a good rugby game. The gentlemen would stand around the braai where every single one of them will check the meat (they can't help it) and the ladies would be busy in the kitchen making potato salad, beetroot salad and mielie pap. Once all the food is cooked and ready to be eaten, its all laid out on a big table where everyone can help themselves. It's when everyone all comes together and talks about anything and everything. And by this time they have had a few and the conversation is flowing and everyone's just having a great time! Braai is a really big thing here in South Africa, we have a national Braai Day as well as a song just for Braai Day, I'll place a link at the bottom for the song. 

Recipe 

• 2kg Lean Beef (you can either buy the meat and mince it yourself or ask your butcher to mince it for you) 
• 1kg Fatty Pork (you can either buy the meat and mince it yourself or ask your butcher to mince it for you) 
• 45g Coriander Seeds (toasted and roughly ground ) 
• 5ml Cloves (toasted and finely ground)
• 2 tbs Salt
• 1 tbs Black Peppercorns (toasted and finely ground) 
• 2ml Ground Nutmeg
• 10ml All Spice (toasted and finely ground) 
• 10ml Brown Sugar 
• 125ml Red Wine
• 90g Casings 

Method 

1. If you have chosen to mince the meat your self, place the chunks of meat through your meat mincer at quite a coarse grain. 
2. Once all of your meat has been minced place all of your dry ingredients with the meat and mix well . Add the red wine and mix in thoroughly.
3. Allow for meat to rest for about 30 minutes in the fridge.
4. Now using your sausage stuffer attachment place the casing around the nozzle and add you minced meat. Slowly start to stuff your casing making sure to create a thick sausage.  
5. Cook on a open fire for best taste. Enjoy. 

Edited by: Monique Boaventura

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