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Boer Wors (literal translation: farmers sausage) is one of the south african Holy trinity. Comprising: biltong, boer wors and droe wors.
All three use the same spices/seasonings (salt, coriander, brown sugar, pepper and vinegars) and beef as a base.
As with all 'traditional' foods there as many recipes for boer wors as there are butchers in south africa.
I've even seen recipes on the net that use pork and pork fat - These ARE NOT authentic ! (lol)
This is my take on it, derived after considerable reading and about as authentic as any you're likely to try (and yes it's been fed to south africans who gave it two thumbs up, lol) :-)
While a beef sausage, boer wors draws it's distinctive richness and taste from lamb and lamb fat in particular. Traditionally lambs tail fat is used - I've never seen this for sale so I use lamb breast. The woolly version of pork bellies. It has plenty of fat and a very strong lamby flavour that complements the beef and seasonings perfectly.
I know a fluid ounce is slightly more than 25ml (28.4)- but it's close enough for this recipe :-)
Ingredients
3 lb lean beef (I used trimmed brisket)
1 lb lamb breast (don't trim)
3 tsp seasalt (if cold smoking, use cure salt instead)
6 heaped tsp whole coriander seeds
3 heaped tsp brown sugar
1 tsp whole peppercorns
1 level tsp garlic powder
1 handful or 1/2 cup oats
25ml/1 floz worcester sauce
50ml/2 floz balsamic vinegar
25ml/1 floz cider vinegar
Chop beef and lamb into fairly small chunks and mix in a large bowl. Add oats and mix in.
Mix the salt, pepper, garlic, coriander, sugar and peppercorns together and grind to a coarse powder. Mortar and pestle will work if you don't have any other spice grinder.
Add spice mix to bowl and mix well.
Add liquids and mix well.
Grind through a coarse grid. Mix well and pack down. Put in fridge and leave overnight for flavours to develop.
Stuff into hog casings. I usually make short stubby sausages. This recipe yields about 26. Or around 6 to the pound.
Not a cheap sausage to make but one well worth the cost :-)
However due to the strong lamb flavour this tends to be one of those sausages people either love or hate :-)
All three use the same spices/seasonings (salt, coriander, brown sugar, pepper and vinegars) and beef as a base.
As with all 'traditional' foods there as many recipes for boer wors as there are butchers in south africa.
I've even seen recipes on the net that use pork and pork fat - These ARE NOT authentic ! (lol)
This is my take on it, derived after considerable reading and about as authentic as any you're likely to try (and yes it's been fed to south africans who gave it two thumbs up, lol) :-)
While a beef sausage, boer wors draws it's distinctive richness and taste from lamb and lamb fat in particular. Traditionally lambs tail fat is used - I've never seen this for sale so I use lamb breast. The woolly version of pork bellies. It has plenty of fat and a very strong lamby flavour that complements the beef and seasonings perfectly.
I know a fluid ounce is slightly more than 25ml (28.4)- but it's close enough for this recipe :-)
Curious Aardvarks Boer Wors
Ingredients
3 lb lean beef (I used trimmed brisket)
1 lb lamb breast (don't trim)
3 tsp seasalt (if cold smoking, use cure salt instead)
6 heaped tsp whole coriander seeds
3 heaped tsp brown sugar
1 tsp whole peppercorns
1 level tsp garlic powder
1 handful or 1/2 cup oats
25ml/1 floz worcester sauce
50ml/2 floz balsamic vinegar
25ml/1 floz cider vinegar
Chop beef and lamb into fairly small chunks and mix in a large bowl. Add oats and mix in.
Mix the salt, pepper, garlic, coriander, sugar and peppercorns together and grind to a coarse powder. Mortar and pestle will work if you don't have any other spice grinder.
Add spice mix to bowl and mix well.
Add liquids and mix well.
Grind through a coarse grid. Mix well and pack down. Put in fridge and leave overnight for flavours to develop.
Stuff into hog casings. I usually make short stubby sausages. This recipe yields about 26. Or around 6 to the pound.
Not a cheap sausage to make but one well worth the cost :-)
However due to the strong lamb flavour this tends to be one of those sausages people either love or hate :-)
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