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Thread: Boerwurst

  1. #1
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    Boerwurst

    So I Set to with the machine and a recipe.
    Batbeque last night and cooked up two of these on my brazier

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  2. #2
    Member Chur Bay's Avatar
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    Nice. Like the skewers. Keeps them together nice.

    .

  3. #3
    Member Steve123's Avatar
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    Quote Originally Posted by Chur Bay View Post
    Nice. Like the skewers. Keeps them together nice.

    .
    Plus one to that. I've always had hassles flipping them over.

  4. #4
    Almost literate. veitnamcam's Avatar
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    Looks good, where is the recipe tho ?

    Sent from my S60 using Tapatalk
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  5. #5
    Just like Mimms the First
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    Hell no to the skewers. Cook on a flat plate and leave the fat in them unitl serving.
    You can watch the fat bubbling through, it's like deepfry from the inside out. Pick the whole thing up with tongs and flip it, then prong it so the fat squirts to the middle.

  6. #6
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    Nah - skewer it otherwise they fall to bits on you . Couple of bits of light gauge fence wire and some time with a file to point them is all you need.

    My local Saffa butcher makes both the coils and regular sausages or boerwors. I prefer the sausages - theres usually only two of us and its way easier to cook a couple of snags. Just dont over cook them or they dry out.
    Cats have nine lives-which makes them ideal for experimentation...

  7. #7
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    Quote Originally Posted by muzza View Post
    . Just dont over cook them or they dry out.
    ... That's why you leave the oils in long.
    Tommy and outlander like this.

  8. #8
    Member Tommy's Avatar
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    Spelled "boerewors" not "boerewurst".

    The skewers would be handy to keep them together, but as mimms says, you're supposed to leave them intact and flip with tongs like a real man. Also, correct to cook on a mesh grill over charcoal, not a flat plate, and any fires are to be extinguished with beer (and only beer).
    Sika stag, outlander and janleroux like this.
    Identify your target beyond all doubt

  9. #9
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by Tommy View Post
    Spelled "boerewors" not "boerewurst".

    The skewers would be handy to keep them together, but as mimms says, you're supposed to leave them intact and flip with tongs like a real man. Also, correct to cook on a mesh grill over charcoal, not a flat plate, and any fires are to be extinguished with beer (and only beer).
    The whisky doesnt do so well at putting the fire out ?
    Tommy likes this.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  10. #10
    Just like Mimms the First
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    veitnamcam, wsm junkie and Tommy like this.

  11. #11
    Member Tommy's Avatar
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    Quote Originally Posted by mimms2 View Post
    That's awesome, stealing it
    Identify your target beyond all doubt

  12. #12
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    Well I must be just a lad then 'cause I'll keep using the skewers. Might be ok for a small coil but these weigh a over kilo each. if you manage to get half it in your tongs you still have a 1/2 of it flailing about out the otherside.

    There was a SA friend at the barby .... he reckoned the taste was pretty authentic.

    Recipe

    1.5 Kg Beef
    1.5 Kg Pork
    500 Gm bacon diced
    25 Gm salt
    5 Gm ground pepper
    50 Gm ground coriander
    2 Gm grated fresh nutmeg
    1 Gm ground cloves
    2 Gm dried Thyme
    2 Gm ground Allspice
    125 ml red wine vinegar
    30 ml brown Vinegar
    1 clove garlic crushed
    50 ml Worcestershire sauce

    We ate the first one while the second one was cooking, just standing round the griller cutting off pieces and dipping them in relish.
    I agree that just made as sausages would be fine for one or two people but with a group its a great way to cook.
    veitnamcam, Beaker, Tommy and 2 others like this.

  13. #13
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    And I always thort it was because people couldn't knot sausages
    veitnamcam likes this.

  14. #14
    Member Tommy's Avatar
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    Quote Originally Posted by johnd View Post
    Well I must be just a lad then 'cause I'll keep using the skewers. Might be ok for a small coil but these weigh a over kilo each. if you manage to get half it in your tongs you still have a 1/2 of it flailing about out the otherside.

    There was a SA friend at the barby .... he reckoned the taste was pretty authentic.

    Recipe

    1.5 Kg Beef
    1.5 Kg Pork
    500 Gm bacon diced
    25 Gm salt
    5 Gm ground pepper
    50 Gm ground coriander
    2 Gm grated fresh nutmeg
    1 Gm ground cloves
    2 Gm dried Thyme
    2 Gm ground Allspice
    125 ml red wine vinegar
    30 ml brown Vinegar
    1 clove garlic crushed
    50 ml Worcestershire sauce

    We ate the first one while the second one was cooking, just standing round the griller cutting off pieces and dipping them in relish.
    I agree that just made as sausages would be fine for one or two people but with a group its a great way to cook.
    Just winding you up

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    veitnamcam and johnd like this.
    Identify your target beyond all doubt

  15. #15
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    Now the real way to cook and serve them jd is on a sword!!
    johnd likes this.
    Boom, cough,cough,cough

 

 

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