Thread: Boerwurst

So I Set to with the machine and a recipe.
Batbeque last night and cooked up two of these on my brazier

Nice. Like the skewers. Keeps them together nice.

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Originally Posted by Chur Bay

Nice. Like the skewers. Keeps them together nice.

.

Plus one to that. I've always had hassles flipping them over.

Looks good, where is the recipe tho ?

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Spelled "boerewors" not "boerewurst".

The skewers would be handy to keep them together, but as mimms says, you're supposed to leave them intact and flip with tongs like a real man. Also, correct to cook on a mesh grill over charcoal, not a flat plate, and any fires are to be extinguished with beer (and only beer).

Originally Posted by Tommy

Spelled "boerewors" not "boerewurst".

The skewers would be handy to keep them together, but as mimms says, you're supposed to leave them intact and flip with tongs like a real man. Also, correct to cook on a mesh grill over charcoal, not a flat plate, and any fires are to be extinguished with beer (and only beer).

The whisky doesnt do so well at putting the fire out ?

Originally Posted by mimms2

https://youtube.com/watch?v=vq2SOmwzjUU

I am the tong master!

That's awesome, stealing it

Well I must be just a lad then 'cause I'll keep using the skewers. Might be ok for a small coil but these weigh a over kilo each. if you manage to get half it in your tongs you still have a 1/2 of it flailing about out the otherside.

There was a SA friend at the barby .... he reckoned the taste was pretty authentic.

Recipe

1.5 Kg Beef
1.5 Kg Pork
500 Gm bacon diced
25 Gm salt
5 Gm ground pepper
50 Gm ground coriander
2 Gm grated fresh nutmeg
1 Gm ground cloves
2 Gm dried Thyme
2 Gm ground Allspice
125 ml red wine vinegar
30 ml brown Vinegar
1 clove garlic crushed
50 ml Worcestershire sauce

We ate the first one while the second one was cooking, just standing round the griller cutting off pieces and dipping them in relish.
I agree that just made as sausages would be fine for one or two people but with a group its a great way to cook.

And I always thort it was because people couldn't knot sausages

Originally Posted by johnd

Well I must be just a lad then 'cause I'll keep using the skewers. Might be ok for a small coil but these weigh a over kilo each. if you manage to get half it in your tongs you still have a 1/2 of it flailing about out the otherside.

There was a SA friend at the barby .... he reckoned the taste was pretty authentic.

Recipe

1.5 Kg Beef
1.5 Kg Pork
500 Gm bacon diced
25 Gm salt
5 Gm ground pepper
50 Gm ground coriander
2 Gm grated fresh nutmeg
1 Gm ground cloves
2 Gm dried Thyme
2 Gm ground Allspice
125 ml red wine vinegar
30 ml brown Vinegar
1 clove garlic crushed
50 ml Worcestershire sauce

We ate the first one while the second one was cooking, just standing round the griller cutting off pieces and dipping them in relish.
I agree that just made as sausages would be fine for one or two people but with a group its a great way to cook.

Just winding you up

Now the real way to cook and serve them jd is on a sword!!

Bring one into work and I’ll show you!!

Originally Posted by johnd

Well I must be just a lad then 'cause I'll keep using the skewers. Might be ok for a small coil but these weigh a over kilo each. if you manage to get half it in your tongs you still have a 1/2 of it flailing about out the otherside.

There was a SA friend at the barby .... he reckoned the taste was pretty authentic.

Recipe

1.5 Kg Beef
1.5 Kg Pork
500 Gm bacon diced
25 Gm salt
5 Gm ground pepper
50 Gm ground coriander
2 Gm grated fresh nutmeg
1 Gm ground cloves
2 Gm dried Thyme
2 Gm ground Allspice
125 ml red wine vinegar
30 ml brown Vinegar
1 clove garlic crushed
50 ml Worcestershire sauce

We ate the first one while the second one was cooking, just standing round the griller cutting off pieces and dipping them in relish.
I agree that just made as sausages would be fine for one or two people but with a group its a great way to cook.

That may be the recipe for your boerwurst. Certainly not for traditional boerewors though.

Great stuff. A big wheel of boerewors on the grill is a great way to spend some time with friends.....hot off the coles is the best way to eat it.

I've learned not to grind the meat to fine, a little courser structure will allow the fat and oils to spread through the wors(sausage) during grilling - giving it a great taste.

Originally Posted by outlander

That may be the recipe for your boerwurst. Certainly not for traditional boerewors though.

Well feel free to tell us what is