Boerewors For Boeries

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• Servings: 100
• 11 lbs ground beef
• 90 ml salt
• 8 ml pepper
• 3 ml oregano
• 40 ml coriander, ground
• 30 ml apple vinegar
• 25 ml red
• lamb sausage casing

Recipe

• 1 assemble meat grinder and prepare the casings: choose long pieces of the casings so that you have more control over the size of the links that you wish to make.
• 2 soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface.
• 3 rinse under cool running water.
• 4 to remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid.
• 5 if you spot any holes in the casing at this time, discard or cut the damaged bit off.
• 6 remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use.
• 7 mix ground beef well with all the other ingredients except the sausage casing.
• 8 fill the sausage casings firmly, using the meat grinder with a stuffing horn attachment, but not too tightly with the meat mixture.
• 9 refrigerate for 24 hours before using. boerewors can be kept for a week or for 3 months if frozen.