Ingredients

The following ingredients have 4 Servings
  • 500 g ground pork mince (20% fat)
  • 250 g ground beef mince (20% fat)
  • 3 TB whole coriander seeds (crushed)
  • 1/4 tsp ground allspice
  • 1 tsp salt
  • freshly ground black pepper (generous 6-7 cracks)
  • 1 TB white balsamic vinegar
  • sausage casings (30mm diameter)
  • 1/2 onion (peeled and finely chopped)
  • 2 cloves garlic (peeled and finely chopped)
  • 1 tsp medium curry powder
  • 1 tsp ground paprika
  • 1 tin chopped / crushed tomatoes ((400g / 14.1oz))
  • 1 TB double-concentrated tomato paste
  • 1 tsp Swerve® sweetener (confectioners)
  • salt and freshly ground black pepper
  • finely chopped parsley (to garnish)

Instruction

  • Don't be intimidated that you will be making your own sausages. This was my first time too and it was surprisingly easy! These are the exact products I used (links to purchase are in the Intro Note or at the end of this recipe. My casings did not require soaking, but many do. They will usually indicate this on the packaging. Regarding your sausage stuffer - I bought this one after reading plenty of amazon reviews for one that fit my budget. I love it. It is easy to assemble, easy to use - and easy to clean!
  • Combine the pork and beef mince in a large bowl. Set aside.
  • Place the coriander seeds in a mortar and use the pestle to grind well. This can take some time, but its best done this way. Please do not be tempted to use store-bought ground coriander - its far too fine a powder and you want a little texture. Once crushed as well as you can, stir in the allspice, salt and 6-7 generous cracks of black pepper. Add to the mince mixture along with the white balsamic vinegar.
  • Combine very well. (If you are up for it, use clean, preferably cold hands to get stuck in.)
  • Set up your sausage maker as per the instructions. Fill the spiral spindle container with the mince mixture.
  • Attach the largest funnel head provided and place the sausage casing onto it (I trimmed a piece approx. 40cm long) rolling it onto the funnel. Tie the end in a little knot. Work gently with the casings, they are strong but they can tear if you work too aggressively with them. The instructions on my collagen casings said I can coat my hands in oil while working with the casings, but I didn't find this necessary at all.
  • Now, simply crank the handle of the stuffer as you gently guide the stuffing into the casing. Many people insist this is a two-man job, but these pics show me doing this by myself - FIRST TIME (even stopping to wipe my hand and take an iPhone snapshot!). Try not fill them to the MAX as they could burst when cooking. They should easily roll, just as pictured.
  • When you start noticing the casing coming to an end, simply pull it off and tie the end into a little knot.
  • I noticed (with my specific stuffer), I still had more mince mixture to use that didn't fit the first time I filled it. If you find this too, fill the stuffer with the remaining mince and trim another 40cm casing. Repeat the process to make your second long portion. Another tip: once your handle cranks no further but you still have mince inside the funnel, simply remove the funnel and use a clean thumb to manually get the remaining mince inside the casing. Works like a charm. Messy. But it works and we don't want to waste any mince.
  • You should be left with two looooong sausages. Measure each one a third of the way through and twist several times. Do so again two thirds of the way through. You will be left with 6 sausages divided by little twists just like the porkies we see in the stores! This step is optional. You could alternatively just leave them rolled up like traditional boerewors.
  • Prepare your barbecue and cook them until done. If you choose to cook them indoors, use an indoor grill or simply fry on the stove top in a little lard until browned on the outside, then finish them in the oven for 15 minutes to cook through sufficiently. Oven temp: 170°C (fan oven). This is 190°C for conventional ovens (or 375°F / gas mark 5).
  • Remember, we used store-bought ground meat so you need to cook these sausages through completely. If you ground the meat yourself (bravo, you are more ambitious them I am!) you could get away with enjoying them slightly pink on the inside. Yes, pork from a reputable supplier can be eaten pink.
  • In the meantime, make the smoor, melt the butter in a large non-stick pan or wok and cook the onions over moderate heat until they soften and start to caramelise.
  • Add the garlic, curry powder and paprika. Cook for a few seconds until the onions are coated in the spice mix. (I always add garlic long after the onions soften because garlic burns quickly and can turn bitter.)
  • Tip in the chopped tomatoes and tomato concentrate. Cook over moderately high heat until the mixture thickens. Stir in the sweetener and season with salt and freshly ground black pepper.
  • Serve the smoor with the boerewors garnished with chopped parsley.