Thanks to Idwala Game Lodge who is plying us withloads of great braai recipes already this season!
Idwala Recipe – Homemade “boerewors”
INGREDIENTS:
- 1kg Beef - coarsely ground
- 1kg Pork - coarsely ground
- 1kg Mutton - coarsely ground
- 500grams Sheep fat [preferably tail fat if available]
- 250ml Wine vinegar
- 70ml Coriander seeds [crushed]
- 10ml Cloves [fine]
- Salt and pepper to taste
For the casings use sheep gut or synthetic casings available from most butchers.
METHOD
-Mix the beef, mutton and pork lightly but thoroughly;
-Chop sheep fat into tiny pieces and mix with meat;
-Spice the meat with wine vinegar, coriander seeds, cloves and seasoning;
-Mix everything well and taste the mix for seasoning [it’s an old wives tale that raw meat gives you worms];
-Stuff the mixture into the casings using a piping bag with a wide nozzle [remember to stuff fairly loosely otherwise sausage will burst when frying];
-The sausage must not be overcooked, or will be dry, should be brown on the outside and juicy on the inside.
This is a traditional boerewors, but a few changes can be made to give it your personal touch. Morgan suggests using fresh herbs, chutney or garlic, it depends on what your taste is.
It takes a little bit of effort, but boerewors can be frozen for up to 6 months. Then, next time friends or family arrive, it’s as simple as taking it out for a bbq or “braai”
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This 4 star Lodge in the maleria-free Eastern Cape is located in a breathtaking setting on a dramatic ridge overlooking a gorge and lush green valley. Idwala is a stylish family-run lodgewith ground traversing over 7 500 hectares.
With only four thatched chalets, privacy is ensured and each is spacious, air-conditioned and has a private patio and generous bathroom with shower.