The secret in the making of good boerewors lies in the quality of the ingredients used. The better the quality of the meat the better tasting the boerewors. When making, do not overprocess; meat must be crumbly. Use good quality fresh (not frozen) meat and vary spices to taste. If you want to make droëwors, use narrow sausage casings.
Place coriander seeds in a dry pan over medium heat and stir the seeds around the pan. The seeds will give off a strong aroma and will turn a golden brown colour. Remove the seeds and coarsely crush them. Cube all the meat and spek, mix together thoroughly and mince coarsely. Place meat in a large bowl, add all the dry spices, Worcestershire sauce and vinegar, mix together lightly with a two pronged fork. Place in fridge for about 2 hours to blend the flavours. Soak casings in water during this period. Fit casings to sausage maker and fill with mixture. Do not over or under stuff.
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|Serving Size: 1 Serving (985g)|
|Recipe Makes: 4|
|Calories from Fat: 1104 (63%)|
|Amt Per Serving||% DV|
|Total Fat 122.7g||164 %|
|Saturated Fat 45.9g||230 %|
|Monounsaturated Fat 54.3g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 497.7mg||153 %|
|Sodium 547.6mg||19 %|
|Potassium 2738.9mg||72 %|
|Total Carbohydrate 14g||4 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 6.9g|
|Protein 143.1g||204 %|
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Calories per serving: 1756
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