Boerewors
- 2kg Beesvleis
- 1kg Varkvleis
- 20g (50ml)
- Koljander
- 2ml Fyn Naeltjies
- 2ml gerasperde Neutmuskaat
- 30g (25ml) fyn sout
- 5ml Varsgemaalde Swartpeper
- 500g Spek
- 100ml Asyn
- sowat 90g Derms
- Berei eers die koljander deur dit te skroei, te maal en te sif
- Sny vleis in 50mm bloke en meng met die speserye en geurmiddels
- Maal die vleis en sny spek in blokkies.
- Voeg spek en asyn by maalvleis en meng liggies maar deeglik
- Stop derms met die mengsel.
Translation
Boerewors
- 2kg Beef
- 1kg Pork
- 20g (50ml)
- Coriander
- 2ml Fine Cloves
- 2ml grated Nutmeg
- 30g (25ml) fine salt
- 5ml Freshly Ground Black Pepper
- 500g Bacon
- 100ml Vinegar
- about 90g Guts/cassing
- First prepare the coriander by scalding, grinding and sifting
- Cut meat into 50mm blocks and mix with the spices and seasonings
- Mince the meat and cut the bacon into cubes.
- Add bacon and vinegar to minced meat and mix gently but thoroughly
- Stop casing’s with the mixture.
