Recipe - Boervors

10 pound Lean beef; (minced chuck)
2 pound Pork; (coarse minced)
3 pound Pork fat; (coarse minced)
Sausage casings
4 tablespoon Salt
1 tablespoon Pepper
3 tablespoon Fine coriander
1 tablespoon Ground cloves
1 Three fourths tablespoon Red pepper or Chile powder
1 One half tablespoon Fine nutmeg
13/16 cup Vinegar

For the curious boervors (farmers sausage) is made up as a length and is
not twisted into segments. There are as many recipes for this stuff as
there are for chilli but some idea can be gained from this one.

Stuff casing to 1" to 1 One half thick.

Mainly beef and always includes fat, coriander and salt. Pork fat is often
substituted for sheep fat which is probably closer to how it originated.
The best is made from sheep tail fat. May include orange peel as well. A
nice course mince is very important and some recipes call for the meat and
fat to be cut into small cubes. Which obviously is very time consuming but
gives an idea of "course ground"

Cooking is somewhat of an art and under no circumstances must the sausage
case be pieced. It must cook in its own fat. Use tongs to turn. Low heat
over charcoal is best. A quick test of the right heat is the hand just can
be held for two seconds at cooking height repeated twice with a very short
break. No flames. High heat will burst the casing.

9kg of boervors on the wall, some got eaten and then there was.. friends
and fellow chileheads. Don't see this lasting long.

Posted to CHILEHEADS DIGEST by Peter Moss pmoss@yoda.alt.za on Feb 17,
1998