South Africa

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Boerewors E-mail
Monday, 19 October 2009 09:25
Three parts pork minced with 2 parts bacon fat are seasoned with pepper, salt, nutmeg, and coriander.

After being moistened with vinegar, the ingredients are well mixed and allowed to stand for two hours before being filled into hog casings. This is the recipe that I found at the library... I've made it twice now, and I find that you can cut the bacon fat down to one part. (I make a bunch at once, so my proportions are generally 3 pounds pork to 1 pound bacon fat. I grind all of this together and then add the seasonings and vinegar (I like malt vinegar best in this).

Proportions of the seasonings are hit and miss--I add a bit (Like 2 tbs each) and then fry up a patty to see how it tastes. Then I add more accordingly.