Traditional Boerewors from Meat Manifesto by Andy Fenner
Every butcher in the country will have their own version of this iconic sausage. We use beef forequarter (as it has the perfect meat-to-fat ratio) and lamb. You will find a lot of modernised versio...
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Ingredients
- 35 g salt
- 3 g pink salt
- 20 g coriander seeds, cracked, roasted
- 8 g black peppercorns, cracked
- 78 g balsamic vinegar
- 78 g olive oil
- 3 g nutmeg, powdered
- 4 g cloves, powdered
- 1,3 kg beef forequarter, cubed
- 700 g lamb shoulder, cubed
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