DOTLAN EveMaps

Traditional Boerewors
# 1 kg beef.
# 1 kg mutton.
# 1 kg veal or lean pork.
(maybe easier to just use 2kg pork, 1kg beef)
# 500 gr spek (firm pork fat from under the skin).
# 25 ml salt.
# 5 ml ground black pepper.
# 15 ml corriander, singed and ground
# 1 ml ground cloves.
# 2 ml nutmeg powder.
# 125 ml brown vinegar.
# 25 ml brandy (optional).
# 25 ml masala (optional).
# 200 gr wide sausage casings.

# Cube all meat and spek.
# Mix together thoroughly and mince coarsely.
# Place meat in large bowl.
# Add all dry spices, vinegar and brandy (if used).
# Mix together lightly with a two pronged fork.
# Place in fridge for +/- 2 hours to blend flavours.
# Soak casings in water during this period.
# Fit casings to sausage maker and fill with mixture.
# Do not over- or under fill

Recruitin, sorta: