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Erik D.'s Boerewors

This is a recipe based on one we got from a farm in Namibia:

9 kg moose (or other lean gamemeat)
1.5 kg mutton
800 gram smoked bacon (without the rind)
2 kg sheep fat (or pork fat if sheep fat is hard to find) It is easiest to cut if semi-frozen.
4 cups oatmeal
7 tablespoon salt
2 teaspoons smoked salt
7 tablespoons whole corrianderseeds (brown in pan, and then grind and sift to get rid of the husks.)
6 tablespoons bbq spice
2 tablespoons garlic powder
2 tablespoons black pepper (finely grinded)
1 tablespoon thyme
2 tablespoon mustard seeds
2 teaspoons nutmeg (finely grinded)
2 teaspoons cloves (finely grinded)
250 ml worschester sauce
170 ml apple cider vinegar
40 meters pig casings

* 20 meters sheep casings (for making droerewors out of some of the batch). If you only want to make boerewors, it’s often best to stick to pigcasings as these are a bit bigger, and are easier to work with. Sheep casings do work for boerewors, but make sure you don’t stuff them too much or they will split when cooking!

Cut all the meat and fat into small (1 square inch) pieces. Mix all the spices, both wet and dry together in a bowl. Spread the diced meat, fat and oatmeal onto a table (or in a big tub.) and pour the spice mix evenly over the meat. Mix gently together with your hands to spread all the spice “juice”.

Grind the meatmix in a course (about 7mm) mincer. mince it only once. It's supposed to be course. Let the grinded meatmix sit 24 hours in a fridge or other cool place. A half hour before stuffing, soak the casings in lukewarm water, and then rinse in cold running water.

Start stuffing! Don’t stuff to hard or they’ll split open during cooking. We have found it easiest to make a longish, spiral ring instead of single, separate sausages. We make the spiral long enough to feed 2 people.

After stuffing, keep the boerewors in the refrigerator overnight before freezing.

Enjoy!

Erik D.

Ps. If making droerwors, make a single oval ring, tying off the sausage at each end. Tie another knot to connect each loose end so you can hang it over a broomstick (or whatever you might use to hang and dry things). Submerge in boiling water mixed with vinegar (5 dl vinegar to 3 liters water) for 2 seconds. Hang in a cool place (about 5-10 degrees celcius) with a good breeze (or use a fan). After 1 day take down the sausages, and flatten them gentley with a rolling pin to get out any trapped air. hang up again and let hang for about 2 weeks. Or until dry, it depends on the temperature. If any mold appears, throw it away!