Traditional South African food!
Boerewors
I'm pretty sure that most expats can relate. When you're living in a country where your traditions are not observed, it can be difficult to get hold of the things you miss from home.
Boerewors is simply a farm style sausage, loosely packed (unlike Kielbasa or Chorizo) and comprises mostly beef but can also contain other meats like pork and mutton (in combination) depending on the recipe.
Effectively, the casing is stuffed with a coarsely ground mixture of meats and spices. Unlike brats and other traditional sausages, boerewors is NOT twisted into smaller links, but instead it's wound like a nautilus and cooked as is on the grill. The result is a sausage that's juicy, packed with flavor and simply superb when put into a roll like a hot dog.
Cooking Boerewors
I've heard of a number of ways to cook boerewors but, in reality, there's really only one way: on the grill. First prize for charcoal fire.
The trick is simple. Be gentle, turn it as little as possible, and cook it over a medium fire.
Some guidelines
Don't prick or cut the boerewors before or during grilling
Avoid turning it too much - it WILL break and all the amazing flavors will rush out and be burned and lost forever
Cook it lightly - overcooked boerewors is dry and awful. It should be "medium" inside when you're done. Remember that, when you take it off the grill, the juices inside will still cook it a little before it's served. It should be raw, but it should be slightly pink.
If you've thawed from frozen, allow it to reach room temp before grilling. This ensures that the inside cooks without having to burn the outside.
Making Boerewors
Making your own wors is somewhat rewarding, and a must for South African expats who want a piece of home.
Traditional Boerewors
Ingredients
2 lb. (1 kg) beef
2 lb. (1 kg) mutton
2 lb. (1 kg) veal or lean pork
1 lb. (0.5 kg) spek (the firm pork fat from just under the rind)
25 ml salt (about 0.85 oz.)
5 ml cracked / ground black pepper
15 ml cilantro seeds (coriander), dry pan roasted and then ground.
1 ml ground cloves
2 ml nutmeg powder
125 ml brown / apple cider vinegar
If brown vinegar is not available, I tend to use 90% apple cider vinegar and 10% balsamic vinegar
25 ml brandy /whiskey / dry sherry (optional)
+/- 7 0z. (200g) sausage casings
Method
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 flavors
Let the casings soak in water while the above mixture stands
Try frying a dollop of the mixture in a pan to taste test before stuffing
Adjust spices if necessary
Fill the casings
Farmstyle Boerewors
The fundamental difference between farm style and traditional is the fact that we are able to import premixed spices for the boerewors from a number of providers in South Africa. Since it tends to work out rather expensive, I tend to ask family to bring my packets of it when they come to visit. When in doubt, stick with the traditional variety above and play with the quantities and ingredients to suit your own taste.
Ingredients
40 lb. (20 kg) Beef (80% meat and 20% fat
OR a mixture of 80% beef and 20% pork in the same proportions (80% meat, 20% fat)
1 cup vinegar (apple cider or regular brown vinegar)
If brown vinegar is not available, I tend to use 90% apple cider vinegar and 10% balsamic vinegar
26 oz. (750ml) ice cold water
21 oz. (600g) farmstyle premixed spice
Some thick (and/or thin) sausage casings
Method
Mince the meat coarsely
Put the casings in water to soak
Mix the minced meat with the water, vinegar and spice and leave to rest for about 30 mins
Let the casings soak in water while the above mixture stands, for at least 30 mins
Try frying a dollop of the mixture in a pan to taste test before stuffing
Adjust spices if necessary
Fill the casings
Country Style Boerewors
Ingredients
20 lb. (9 kg) beef (80% meat and 20% fat)
7.7 lb. (3.5 kg) Pork (80% meat and 20% fat)
1 quart (0.25 gal / 1 liter) ice cold water
1 lb. (500g) Country premixed spice
Some thick (and/or thin) casings
Method
Mince the meat coarsely
Put the casings in water to soak
Mix the minced meat with the water, vinegar and spice and leave to rest for about 30 mins
Let the casings soak in water while the above mixture stands, for at least 30 mins
Try frying a dollop of the mixture in a pan to taste test before stuffing
Adjust spices if necessary
Fill the casings
Droëwors
Similar to Boerewors, this is almost identical, except that it cannot contain pork or veal (which goes rancid when dried uncured), and the fat content tends to differ - droëwors tends to be a little leaner.
Ingredients
3 kg beef or venison (no pork or veal, it goes rancid when dried)
100g beef fat (no pork or spek)
30-35 ml salt
5ml ground black pepper
25ml cilantro seeds (coriander), dry pan roasted and then ground.
3 ml ground cloves
5ml Paprika
2ml nutmeg powder
125ml brown / apple cider vinegar
If brown vinegar is not available, I tend to use 90% apple cider vinegar and 10% balsamic vinegar
25 ml brandy or dry sherry (optional)
200g then (sheep) sausage casings
NOTE:
Always use lean beef. Even lean beef contains fat, so try to make sure that there is no more than 15% total fat in the whole mix so that the wors is not too fatty.
Method
Cube all meat
Mix together well 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 flavors
Soak casings in water during this period
Fit casings to sausage maker and fill with mixture
General Tips for making sausage
I've had great success using casings from sausagemaker.com
When grinding meat, try to make sure it's as cold as possible - this will make grinding way easier and will help keep it from winding.
If you're using a light duty grinder (like the KitchenAid attachment I use), keep your cubes small (no bigger than 2" x 2") - this will help with the grinding.
For the casings, first soak them for 30 - 60 minutes.
Once the casings are soaked, just before threading each one, I first flush it by opening one end using my pinkie fingers and then directing a stream of water into it so that it creates a water bubble which flows through and flushes it out. This also helps when threading.
To thread the casings more easily, I apply a tiny amount of non-stick spray to the nozzle before threading.
Always make sure your casings and fingers stay wet throughout the entire process. This helps avoid splitting or tearing.
Biltong
Similar to droëwors, this is just cured, dried meat. South Africans make biltong mostly from Beef, but also from Game, Ostrich or even chicken. Personally, I prefer beef biltong, but I've had a variety and they're great! While it shares similarities with American jerky, it is NOT jerky.
It's quite simply a process of selecting a cut of meat (I've used brisket, topside or even eye round roast before). Then, we soak the meat in vinegar and then salt to draw out moisture and then we season it with spices and hang it to dry. The best way to get the ultimate Biltong result is to use moving air in an area where there are no bugs - flies can ruin your biltong in a matter of minutes!
With my retrofitted biltong machine, I can typically dry about 5-6 lbs of meat in roughly 36-60 hours, depending on how dry you like it. Personally, I like biltong a little "medium" inside, but most prefer it a little more mature (48-60 hours).
My biltong machine is made of base, top and 4 sides. Each of the 4 sides vertical sides are vented at the bottom. A PC fan lies inside the lid to promote air flow and blows air in. Also in the lid is an incandescent 40w light globe. This generates heat which assists in transporting moisture out of the enclosure. The vents are small enough so that flies cannot enter. The meat hangs vertically from 3 rods without touching anything except their individual hangers. I've seen many permutations of this, but the principle is the same.
I've also seen butchers in South Africa hang their meat in front of a powerful fan. This keeps flies away anyway, and acts as a superb drying agent.
Ingredients
Roughly 5 lbs of beef
I prefer to use either Sirloin or Brisket
2 Tbsp Brown sugar
Black pepper
2 Tbsp Worcestershire sauce
2 tsp Baking soda (Bicarbonate of soda)
About 2-4 cups of very coarse rock salt (it’s important to use the coarse salt, otherwise your biltong will end up far too salty)
About 2 cups of coriander seeds
About 1/3 - 1/2 gallon brown vinegar (Apple Cider vinegar also works if you can’t find brown vinegar)
Directions
Cut your meat into strips, roughly 8-10 inches long, about 3-4 inches wide, and roughly 1.5 inches thick
If you’re using Brisket, be sure to trim the soft fat from the cut, and be sure to leave a little fat on the meat (this is where the flavor is)
When cutting the meat, think about a steak cut where you have a thin layer of fat on one side of the meat
In a large casserole dish, add a little vinegar and the Worcestershire sauce, and mix it
Add the meat in layers, pouring more vinegar over as you layer, covering the meat entirely with each later
It’s important to submerge the meat completely
Set aside and let soak for 30 minutes
While the meat is soaking, toast the coriander seeds in a pan
Be sure not to overtoast these - when you can smell the aroma from the pan, they are pretty much ready
Coarsely crush the coriander seeds with a mortar and pestle, leaving some large chunks of seeds, but also some finer grounds
In a bowl, mix up the following dry ingredients:
Rock salt
Sugar
Pepper
Baking Soda
About 1/3 of the coriander seeds
Now, remove the meat from the vinegar
Pour the vinegar into a jug (we will use this again later)
Pat the meat dry, to the point where it’s no longer dripping, but still rather damp
Coat the meat VERY generously with the coriander / salt mixture you just mixed
Layer the meat in the now empty casserole dish and be sure that the meat is caked in the dry mix
Place the dish in the fridge and let marinate for about 3 hours
This extracts the moisture from the beef, soaks some salt into the meat and prepares the curing process
Once 3 hours have passed, remove the meat from the dish and rinse off the salt using the vinegar we kept aside earlier. I like to swish the meat in the vinegar, removing most of the salt.
Pat the meat to a moist touch and then:
Season with black pepper
Season with any seasoning of your choice, but be mindful of salt content!
Coat the meat heavily with the remaining coriander seeds (I like to apply pressure so that the seeds stick to the meat nicely)
Now, hang the meat in your dryer and let dry for about the following time frames:
For the smaller, thinner pieces, about 24-36 hours
For the larger pieces, about 48 hours or more, depending on how dry you like your biltong
Personally, I like the biltong a little less dry, still that deep brownish red on the inside, but not “wet” like a steak