Though it is traditionally a braai meat, you can cook boerewors in the pan, as well. Place the coil in a large skillet. Then, run just enough water to cover the sausage and cook it on a moderate temperature for minutes. Be sure to turn it now and then. Lightly coat the bottom of the frying pan with vegetable oil or olive oil. Use only enough oil to prevent the boerewors from sticking to the pan. Gently fry the boerewors until it is a golden brown colour on both sides. It will take about 10 minutes per side to cook.
To boil sausages, simply place them one by one into a pot of boiling water and let them simmer. Boerewors sausage is perfect for the barbecue grill, to pan fry or you can roast it in the oven. To Barbecue — cook on low heat for approx 20 minutes, 10 minutes per side.
Turn with tongs and do not pierce with fork during cooking as this releases much of the moisture in the sausage. Ensure that the meat has cooked through completely, with no pinkness in the centre. After this, remove the boerewors sausage and allow it to rest for a few minutes before serving.
Place the sausages on a baking tray and cook for minutes, until thoroughly cooked, turning halfway through the cooking time. Individual types of sausages may have slightly different cooking times check the packet for specific instructions. You can microwave it, leave it in the sun or even braai it frozen. I have the exact same mixer with all the gadgets and attachments. It even has a blender pitcher and food processor attachments.
It belonged to my mother. When my father passed last year, I inherited it. Definitely a keeper!! They just don't make them like that anymore. Durability and versatility is insane. Can't wait to try the recipe. It is fine to use lamb fat instead of pork fat. As lamb fat is softer, the trick is to cube it and put in the freezer for 30 minutes right before grinding so that it doesn't smear.
Any lean meat would work, so for example ostrich or venison would work well. This may violate the boerewors reinheidsgebod I've also made some variations on this recipe by adding things like paprika, garlic powder, chilli powder.
Also worth trying is 'kaaswors' which is simply the addition of cheese. Grated cheddar or, oh my, blue cheese. HI Shammim. Yes you could. Now, the only collagen casings I'm familiar with make a bit more of a narrow sausage than pork casings would which are about 1.
This isn't a problem, just something you'll have to be aware of when grilling, that the sausages may take less time to cook. Will that work? South Africa has boerewors!
What is Boerewors? Can you can see the Dutch influence in the South African language an culture in the name? Prep Time 2 hours 30 minutes. Cook Time 8 minutes. Total Time 2 hours 38 minutes. Instructions Preparing the Meat Cube the beef and pork into pieces that will fit easily into your meat grinder.
Sprinkle the spices over meat and mix to coat. Cover the seasoned meat and refrigerate for at least 1 hour. The art is not to have the heat too high, keep it low and slow so the Sausage takes the heat evenly, browning nicely on each side. Giving the frying pan a good shuffle every now and again and the Sausages will turn to the side that needs cooking. Bring the heat up and put the lid on giving it a shake every now and then until brown and cooked.
Once the water starts to bubble turn off and leave for 2mins.
0コメント