My brother had some Boerewors when he was in Africa and said it was one of the better sausages he ever had so we made some last week. He had 2 recipes from some people he knows in Africa but we settled on this link from Digging Dog.
3 lb Beef (Chuck)
3 lb Pork (Picnic)
1/2 to 1 lb bacon (or bacon ends) *
1/2 cup red wine vinegar
1 clove garlic
4 Tbsp Worcestershire sauce
2 Tbsp salt (Adobo without Pepper) **
1 tsp ground pepper
2 Tbsp ground coriander seeds
1/2 tsp freshly grated nutmeg
1/2 tsp ground dried thyme
1/2 tsp ground allspice (e.g. Publix complete seasoning)
1/4 tsp ground cloves
We made a small batch, test fried and decided it was good stuff so we made 60 lbs. It is like a beef brat that is heavily seasoned and is also a fresh sausage without cure. It is grilled as a coil and not divided into links. When serving you just wack off what you want.
Part of the crew.
Boerewors and brats.
We had the family get together and make sausage for a Saturday. I had more fun spending time with everyone making sausage than when we get together for Christmas. Nobody could seem to remember how to pronounce Boerewors so by the end of the day we were calling it "Boar's head". We also made 50 lbs of summer sausage with a kit from Curley's. My brother sells cheese so he brought some heat restrained cheddar for the mix.
We coarse ground moose meat and added 20% pork fat. It took 12 hours in the smoker with apple pellets in the AMNPS and black cherry hunks in the chip tray. Pulled at 150 and piled in a cooler outside with the lid opened a little. It was -10 that day. The texture turned out nice and moist. Not rubbery or dry.
The day before everyone arrived I had Canadian Bacon and Ham in the smoker.
We had some fresh sub buns and ham and CB for lunch. Everyone took home a hunk. We also made 60lbs of sweet Italian sausage and vacuum packed into 1 lb bags. I was very busy and didn't get as many pictures as I wanted. Everyone had a good time and was talking about changes or things to try next year.......Thanks for looking!