A few days ago I found a thread on Chowhound asking what is the best sausage you ever had. The poster talked about boerewors, a South-African sausage. I decided I wanted to make it for my first sausage making attempt ever, and after a few days of reading online about sausage making techniques I went to buy the casings and meat yesterday. It turned out great! Here's the recipe I used. It was the first time I used the meat grinder I got last Christmas to make sausages and it worked really well.
Here's all 3 kilos of it:
And here's some of it after it spent some quality time on the grill following this advice:
Total and complete success! I loved it and I can't wait to make more :D
I added a handful of soaked hickory wood chips in a double-layered foil packet (pricked with a toothpick on top in several places) under the grill to smoke it, I cooked it like that for about 12-15 minutes and then when the smoke stopped I took the packet away and let it crisp up a bit before removing it, turning it several times during the cooking. It was easy enough to flip with a good pair of tongs and a spatula, it only broke in one place (on the blackened side). It got an amazingly smoky flavor.
The texture was quite loose, not sausage-ey at all but I figure that's just cause it was freshly made, the other half of the batch is in the fridge and I'll cook some more tomorrow to see how the texture has changed.
Soon I'll have to go buy some sheep casings to make those hot dogs I wanted to do!
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1 day ago