Boerewors

These photos document the first three sessions of boerewors making in Cempuis.

1st try: 1/2 kg Beef, 1/4 kg Pork, 1/8 kg pork belly fat.

2nd try: 1kg Beef, 1kg, lamb, 1 kg pork + belly fat

3rd try: 1kg Beef, 1 kg pork + belly fat. Divided into normal and slightly spiced versions

Mixed up spices: coriander, nutmeg, cloves, allspice, salt & pepper

Roasted the coriander.

For the 3rd mixtue, I divided the meat and added spices to one half. A couple of tablespoons of Atlas Trading Special Masala Mix.

Mixed in spices and some balsamic vinegar and minced it.

After sitting in the fridge for 24 hours, it tastes much better than if cooked straight away. Easter Sunday 2006 and a boerewors braai at Andeville with the family.

Excellent result!