Boerewors Sausages and Meat Balls

Boerewors Sausages and Meat Balls
June, 2011
South African boerewors is yet to take the world by surprise. Few sausages are more tasty
and distinctive.
In Australia, the only commercial boerewors we can find easily is supplied by the British
Meat Company, which somehow does not seem right.
Tim makes tasty meat balls, using creative combinations of ingredients, depending on what
spices and herbs are available. We decided that we should try boerewors (flavoured) meat
balls, and we sought recipes from our South African family.
Stella sent us Ronelle’s recipe, a friend from her Windhoek days. Droewors (dried sausage)
can be made from the same recipe.
Ronelle’s Boerewors
28
8
1.5
7
2
2
1
1
4
5
3
lbs
tablespoons
tablespoons
tablespoons
tablespoons
tablespoons
cup
cup
lbs
cups
beef
coriander
ground cloves
salt
ground nutmeg
pepper
vinegar
Worcester sauce
fat tail of lamb
oats
1
Cut meat and fat into cubes, spread out on a table (very clean of course). Mix all spices
together and sprinkle over the meat. Add vinegar and oats, mixing well together. Now mince
the whole lot and stuff into skins - or make hamburgers.
Nico’s Father’s Recipe (sent by Loel)
5
2
2
2
2
1
1
2
2
lbs
lbs
tablespoons
tablespoons
tablespoons
tablespoon
tablespoon
tablespoons
tablespoons
minced beef
minced pork
ground coriander
ground cloves
fine allspice
thyme
fine sage
salt
pepper
Mix all ingredients together - fry a little bit to check for seasoning, and increase if necessary.
Stuff into skins, or make into hamburger patties.
Marina’s Ideas
The secret ingredients to boerewors seem to be the same as biltong: crushed coriander and
pepper, sea salt and optional sugar. Fat-free versions can use either 100% venison or 80%
venison and 20% lamb or beef. Some people include other kinds of flavours (sundried tomato,
chilli, etc) but the 3 basics are always in the default version. Fat from Persian fat-tailed sheep
is recommended, but hard to find.
Hesketh’s Boerewors Meatballs (Version 1)
Based on the ideas above.
0.7
0.3
3
1.5
2
2
1
3
3
0.5
3
kilogram
kilogram
teaspoons
teaspoons
teaspoons
teaspoons
teaspoon
tablespoons
tablespoons
cup
minced beef
minced high quality bacon
ground coriander
ground cloves
all spice (or nutmeg, sage, thyme)
salt (to taste)
pepper
vinegar
Worcester sauce
breadcrumbs
eggs (or yogurt, cream for moistness)
Prepare the mix a day ahead, and leave in the fridge overnight. This helps the spices infuse the
meat (a suggestion from our local Glebe butcher). Shape the meatballs with wet hands, and
grill on a George Foreman flat-topped griller. Serve with boiled potatoes, mashed kumera,
grilled eggplant and green vegetables - or whatever takes one’s fancy.
2