Boervors Recipe
Ingredients
Instructions
- For the curious boervors (farmers sausage) is made up as a length and is not twisted into segments.
- There are as many recipes for this stuff as there are for chilli but some idea can be gained from this one.
- Stuff casing to 1" to 1 1/2 thick.
- Mainly beef and always includes fat, coriander and salt.
- Pork fat is often substituted for sheep fat that is probably closer to how it originated.
- The best is made from sheep tail fat.
- May include orange peel as well.
- A nice course mince is very important and some recipes call for the meat and fat to be cut into small cubes.
- That obviously is very time consuming but gives an idea of "course grnd"
- Cooking is somewhat of an art and under no circumstances must the sausage case be pieced.
- It must cook in its own fat.
- Use tongs to turn.
- Low heat over charcoal is best.
- A quick test of the right heat is the hand just can be held for two seconds at cooking height repeated twice with a very short break.
- No flames.
- High heat will burst the casing.
- 9kg of boervors on the wall, some got eaten and then there was.. friends and fellow chileheads.
- Do not see this lasting long.
Nutrition & Diet Analysis (per serving)
642
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).