This post was transferred to this forum in order to enter the recipe for "Bubba's Boerewors" in the September 2011 Recipe Of The Month Contest. (Merged by Chuckwagon 9.23.11@18:56 at request of author).
This past weekend I made 30 lbs of this wonderful sausage, remember it's rugby world cup time, and whenever there is a game that the Springbokke play (South African team), we take out sausage (wors), grill some and watch the game with Boerewors Rolls. (That is one way of eating it, there are many other ways of course!)
It is (in American terms) a Hoagie roll cut open length-wise, sausage inside and topped with a tomato and onion mixture. I have posted the recipe below as well.
(*) If anyone can suggest a suitable name for this sausage I would appreciate it very much.
My revamped recipe to one I posted a while back, scaled to a 10lbs batch (because I made 3 batches of 10lbs each):-
INGREDIENTS
4.5 lb Beef (Chuck)
4.5 lb Pork (Boston Butt)
1 lb bacon - low sodium
1/3 cup red wine vinegar
2 cloves garlic, chopped
4 Tbsp Worcestershire sauce
2-3/4 Tbsp Adobo (without Pepper) (Reduce qty to taste when using Kosher salt)
1-1/2 tsp ground pepper
3 Tbsp fresh ground coriander seeds
1 tsp freshly grated nutmeg
1 tsp ground dried thyme
1 tsp ground allspice (e.g. Publix complete seasoning)
1/2 tsp ground cloves
Hog casing 28 to 32 mm
I always let the sausage rest overnight in the Refrigerator before freezing or grilling.
Some meat cut up and some ground (course plate)
Bacon mixed in (Bacon was part frozen and ground with course plate so they ended like pellets
Spice display (the amount of spices shown is not relative to the 10 lbs recipe)
All stuffed and ready to package
Vacuum packed
My grill sample
And for anyone wanting to make the Tomato - Onion topping:-
Tomato and Onion topping
2 tablespoons butter
1 large onion, chopped
2 cloves garlic, chopped
1 (28-ounce) can whole, peeled tomatoes
2 large ripe tomatoes, peeled and chopped
1 tsp dried rosemary
1 Tbsp apple cider
Salt and freshly ground pepper, to taste
In a saucepan, heat butter and sauté onion and garlic over high heat for about 3 minutes until onions are translucent and garlic is barely golden. Turn heat down to low, add remaining ingredients, and simmer for about 20 minutes, stirring frequently. If needed, add a little sugar to sweeten.