Pellet Fan
Here's How I.... => Make Sausage => Topic started by: Bentley on November 22, 2019, 02:51:50 PM
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One of the Entertainment personal on the Princess Cruise, Lauren was from South Africa. Knowing that Boerewors sausage is South African I asked if she knew a recipe for it. She gave me her Ouma's (Grandma?) and I am getting ready to grind and pipe it now.
Never tasted Boerewors (can't even pronounce it correctly), much less made it. And ya know what the problem with that is? How do you have any idea if you have made it right? Any of you that have eaten it, any sausage you could compare it to in taste that might give me a glimpse of hope that I was close?
Pretty simple sausage, 3:1 Beef & sausage, vinegar, corriander seed, cloves, white pepper, salt, worcestershier & corn flour.
(https://i.imgur.com/yvMuiE7h.jpg)
(https://i.imgur.com/leqtc2Ch.jpg)
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According to what I read on the internet, the only difference between sausage and Boerewors is % of meat. Boerewors has more meat. Makes it more expensive to buy. ??
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Well, the recipe did not call for X% of fat. And I should have known that it needed more fat in it and it needed to be slightly emulsified, those 2 things seem to be a must for me to enjoy the texture of sausage. If it was made correctly, it is not a sausage for me. The cloves were over powering and it is way to lean for me to enjoy it. I used 26mm cellulose for smoking and hog for grilling. Grilled at 550° till IT was 155°, about 10 minutes. And smoked at 180° till same IT and that took about 2 1/2 hours,
I am glad that I quartered the recipe, its bad enough to have 4.5 lbs of it, I would be truly bummed if I had 17.10...
(https://i.imgur.com/xvVkJ3yh.jpg)
(https://i.imgur.com/oba3LeYh.jpg)
(https://i.imgur.com/EPvhK0zh.jpg)
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(https://i.imgur.com/YKiEMemh.jpg)
(https://i.imgur.com/x8yQ3Ekh.jpg)
(https://i.imgur.com/iqEzkLSh.jpg)
(https://i.imgur.com/5cI3vubh.jpg)
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I always thought it was dry cured sausage, kind of like a ground form of Biltong.
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Not according to this recipe, but she also gave me a Biltong one too!
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Not according to this recipe, but she also gave me a Biltong one too!
I want to try to make some Biltong. What vinegar did she tell you to use?
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Grape Vinegar. Never even heard of it.
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Looks good but the cutting board photos look like the fat rendered out, meaning the exterior looks fantastic but looks like it gets drier toward the center. Wouldn’t be for me flavor wise, not a fan of cloves at all. Otherwise I would be on board with the seasonings.
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For me, the cloves were really strong which was somewhat off putting since I am not a big fan of cloves. It would be nice to know a bit of back story -- did the Boers believe the cloves helped preserve or maybe they actually do help preserve the meat? Or maybe they just really liked the taste of cloves? Or maybe it was considered a really exotic spice and so was looked on as a treat or something?
But it was just like having the chili over spaghetti in Cinninati (I think I had the 3 way), I had no idea it had cinamon in it and it was just off putting. But tons of folks in that area love it.
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Grape Vinegar. Never even heard of it.
I have not either. Most of whatI have seen says Brown vinegar. No sure what that is.
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How much clove was in it? I like cloves in things , but literally just a small pinch is usually enough.
I use it in Mac and cheese and it really adds something that most people like but can't identify. Probably 1/8 tsp to 3 cups cheese sauce. Even with that amount, you can definitely tell it's in there.
Also use in rubs. About a 1/4 tsp in a whole bottle.
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The recipe I was given was for 8Kg of meat. That is just shy of 18lbs. Was not about to make that much of a sausage I had never tasted, much less made. In that recipe it called for 6 Tbs of cloves. So half is 3 Tbs, and half again is 1.5 Tbs. so that is what I used for the 4.4lbs of meat.
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The recipe I was given was for 8Kg of meat. That is just shy of 18lbs. Was not about to make that much of a sausage I had never tasted, much less made. In that recipe it called for 6 Tbs of cloves. So half is 3 Tbs, and half again is 1.5 Tbs. so that is what I used for the 4.4lbs of meat.
I've never heard of the sausage so can't speak to that being normal or not, but that is a TON of cloves. I can't imagine being able to taste much else.
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You know how when people bake a ham they stick little cloves on the outside all over the place. Wondering if using ham in the meat mixture might make a difference?
Al
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I found a couple of articles which claim cloves have a preservative effect in foods and kept worms out, but they did not back it up with any research. But maybe the Boers found it helped to preserve the sausage.
"Clove has been used for centuries as a primary preservative as well as a flavoring agent for preserved foods. Before modern technology like refrigerators and stoves was available to prolong the life of food or preserve it through canning, most people relied on curing, smoking, pickling, and salting to make sure that their food would last during poor weather. Preserving food makes it inhospitable to microbes and effectively halts the rotting process. Cloves, which are the aromatic buds of a tree native to Indonesia, are high in antimicrobial, antifungal, antioxidant, and antilarval properties. The primary substance in cloves that makes it so great for preserving food is called eugenol. Because of its antimicrobial properties, in addition to its strong fragrance, eugenol may also be used in cosmetics as a preservative."
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I guess I need to be honest and see if my conversions are accurate? How many grams would you all say is 1 1/2 Tablespoons of cloves?
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The conversion calculator I used came up with 9.75 grams.
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The converter I saw said 19 and some change. I tbs. was approximately 15 grams.
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I came up with 12 g but only had 10, so I was not off on that. Thank you both.
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The recipe I follow only uses 1/3 tsp cloves for 5 pounds of meat and the clove is hardly detectable. Other recipes I have collected show 5 ml for 3 kg and 1/2 tsp. for 3 lbs. When making Droewors (dried Meat Sticks) most of my recipes use 1/8 tsp to 1/4 tsp for 5 lbs of meat. Most South African recipes for sausages and biltong have coriander as the dominant spice.
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I can reiterate, this was a 40 year old South Africans Grandmas recipe. I have no idea how many variations there could be for this sausage, all I know is the one I have. And coriander was in this recipe too, you just tasted the clove much more.