Thanks to Val and thanks to John and Linda.
Saturday, September 12, 2009
Do it yourself. Making it yourself.
I like to keep busy and I am. My new assistant, Val, and I were chatting about making boerewors (a South African sausage) .I never could have guessed at Val's industriousness within a week I was sending my recipe and talking about the mincer. Val managed to locate an old cast iron hand mincer (see below). With bags of fresh spices we setup, roasted the coriander, cracked the pepper and cubed the meat. The thing is this. To grind the meat feed the sausage and guide the finished work into a spiral. 
Thanks to Val and thanks to John and Linda.
Thanks to Val and thanks to John and Linda.
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5 comments:
Oh boy, that looks mouthwatering. Wish I was there. And it's closer then flying out to Durbs.
I'm sure it tasted as good as it looks.
Ever thought of doing a potjie ?
I agree with Helmut's comment. That DOES look good. 100% to all those involved. When next we visit the UK guess what - boerewors will have to top the menu for some of our good old South African braais. I take my hat off to you Val for locating the old mincing machine. In today's mod times where on earth did you dig this up! I had one but my daughter claimed it as an 'antique'.
Wow! That photo looks like it could be in a cookery book! Definitely some serious styling was done!! Half pulled out chair, bottle of wine (and nearly finished glass of wine!) and flowers to boot. I have to confess that I have one of those old mincing machines packed away in my garage (was my mother-in-laws). But it is a rather greyish black now and certainly doesn't look as good as yours does. Maybe I should rethink it's purpose in the garage!
I saw this recipe on a website (http://blogs.food24.com/ninaskitchen - 15 Sept 09) a couple of days after I read your blog about making boerewors so I have cut and pasted it for you .... sounds delicious!
Sausage Patatas Bravas
Ingredients
500 gr good quality sausage
about 1 large potato per person - peeled and cut into big chunks
1 large onion - peeled, but keep it whole
1 onion - sliced
5 whole cloves
olive oil
1-2 tsp smoked paprika
3 cloves garlic
2 Tbsp tomato paste
fresh thyme
salt and pepper
1 chopped chilli - optional
little water if needed
1 tsp sugar
Press the cloves into 1 onion and place the onion, potatoes and salt in a pot with some water. Cook the potatoes until soft, but not mushy. Heat some olive oil in a pan and fry the sausage until browned on both sides, remove from pan and keep warm. Now add the onion, garlic and paprika to the same pan and fry onion until it is soft. When the potatoes are cooked but not mushy, drain and add potatoes to the pan with the onion. Lower the heat and let the potatoes caramelise. Add a little water if needed. Finally, add the tomato paste and sugar and season well. Cut the sausage into smaller pieces and add to the pan. Let the flavours just marry for a while and then sprinkle with fresh herbs and enjoy as a light meal.
I shall be trying this recipe soon!
That sausage looks so professional - a bit like a Cumberland sausage. How ever do you pronounce that name - boerewors? Sounds very complicated . Is the 'wors' bit, like the German 'wurst' as in Bratwurst? Forgive my ignorance! I agree with Anonymous about the photo. It's very applealing and just like something from the late Keith Floyd's cookbook.Look forward to more cooking posts...
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