| Ingredient | Quantity(grams) |
|---|---|
| Pork shoulder | 600 |
| Beef | 400 |
| Cold Water | 25 |
| Apple vinegar | 25 |
| Salt | 15 |
| Instacure#1 | 2.4 |
| Ground black pepper | 2 |
| Coriander seed | 1 |
| Ground nutmeg | 0.5 |
| Clove | 0.3 |
| Allspice | 0.3 |
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Preparation > Boerewors sausage
Boerewors is a traditional fresh sausage from South African cuisine. Its name derives from the words boere and wors, which come from Afrikaans, meaning "farmer" and "sausage" respectively.
- Mix the meats, salt and curing salt;
- Grind into an 8mm disc or cut into very small pieces with a knife;
- Let it rest for 12 hours in a refrigerated environment;
- Add the seasonings and mix well;
- Stuff in pork casing;
- Traditionally this sausage is in roll format;
- Let it rest for 12 hours in a refrigerated environment.
Recipe in portuguese: Linguiça Boerewors