Ingredients:
1kg beef (or a mix of beef and pork)
2 tbsp. ground coriander
1 tbsp. ground nutmeg
1 tbsp. ground allspice
2 tsp. ground cloves
2 tsp. ground black pepper
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cardamom
1 tsp. ground fennel seed
2 cloves garlic, minced
1 cup red wine
1 cup beef stock
1/2 cup beef or pork fat, diced
1/2 cup breadcrumbs
1/4 cup brown sugar
1 tbsp. salt
1 tbsp. freshly squeezed lemon juice
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. dried marjoram
1 tsp. dried sage
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried basil
1 tsp. dried chives
1 tsp. dried dill
1 tsp. dried tarragon
1 tsp. dried mint
1 tsp. dried cilantro
Instructions
In a large mixing bowl, combine all of the spices, garlic, red wine, beef stock, fat, breadcrumbs, brown sugar, salt, lemon juice, and herbs. Mix well.
Add the beef (or beef and pork mixture) and knead the mixture with your hands until well combined.
Form the mixture into sausage shapes and wrap them in wax paper or butcher's twine.
Preheat your grill or braai to medium-high heat. Grill the boerwors for about 15-20 minutes, turning occasionally, until fully cooked through and browned on the outside.
Serve the boerwors hot, with your choice of traditional South African sides such as pap (maize porridge), chakalaka (vegetable relish), and braaied (grilled) vegetables.
Enjoy the delicious taste of traditional South African cuisine at its finest with this deluxe boerwors recipe.