rayo Posted December 12, 2008 Report Share Posted December 12, 2008 Was at a car boot sale on wed and picked up an old mincer with attachments to make sausages (£3) so i thought for that money i would take a chance so if any one has any recipes using mainly Rabbit / pigeon i would be grateful Cheers Quote Link to comment Share on other sites More sharing options...
Prohunt Posted December 12, 2008 Report Share Posted December 12, 2008 Boerewors (Boer=Farmer. Wors=Sausage.) If anything is unclear you van mail me on pierre@internext.co.za (You want to make a South African feel nostalgic? Feed him Boerewors. The Boerwors recipe is considered a National Treasure and everyone has their own voodoo to make it better.) Ingedients: 2 kg well matured beef 1kg fatty pork (neck, shoulder, belly) 45 ml whole coriander 5ml whole cloves 30 ml salt 15 ml milled black pepper 2 ml grated nutmeg 10 ml ground allspice 10 ml brown sugar 125 ml dry red wine or dark vinegar 90 g thick sausage casings, soaked in water Method: Prepare beef and pork by trimming off all sinew, and other nasty bits and pieces that may affect the texture. To facilitate mincing, cut meat into long, narrow strips about 3 cm in diameter and freeze for about 30 minutes. Mince meat through a course mincer for a rough texture , or finely if you prefer. Allow the meat to be fed through with very little assistance from the tamper. Finish off by mincing a piece of bread to remove every vestige of meat from the mincer. Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown and aromatic. Don’t allow to burn. Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince. Lightly mix in wine or vinegar. Drain the casings and place over one end of the filling horn and carefully push all of the casings on leaving a 10 cm length hanging down. Tie a knot in this. Grabbing hold of a second pair of hands at this point makes wors-making less traumatic. You can then feed the mixture in while assistant hold the casings, guiding the filling in. Feed the mixture into the mincer a little at a time , while securing the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled. Mould the sausage with your hand to make it uniformly thick. Don’t pack the casings too full, or the wors will burst while cooking, but try to avoid air bubbles. After the casing has been filled, remove it – still attached to the horn – from the machine. Push any remaining filling into the casing and tie a knot in the end. Braai quickly over hot coals. The skin should be crisp and the middle just pink. Serve immediately. Quote Link to comment Share on other sites More sharing options...
Prohunt Posted December 12, 2008 Report Share Posted December 12, 2008 You can also follow this link .... its in the UK and you can order the spices as well as recipe from them .... Sure looks like a good recipe http://www.makeyourownbiltong.com/shop/boerewors-spice.html Quote Link to comment Share on other sites More sharing options...
markm Posted December 12, 2008 Report Share Posted December 12, 2008 Was at a car boot sale on wed and picked up an old mincer with attachments to make sausages (£3) so i thought for that money i would take a chance so if any one has any recipes using mainly Rabbit / pigeon i would be grateful Cheers Having seen how close you shoot game birds they are already sausage meat through a mincer as they fall from the sky. lol Quote Link to comment Share on other sites More sharing options...
jinxy72 Posted December 12, 2008 Report Share Posted December 12, 2008 what a bargain :( i never seanything that cheap lol Quote Link to comment Share on other sites More sharing options...
rayo Posted December 12, 2008 Author Report Share Posted December 12, 2008 The game birds are always tender though !! :( Thanks for the links ' cant wait to give them a try Quote Link to comment Share on other sites More sharing options...
Gordon2008 Posted December 12, 2008 Report Share Posted December 12, 2008 Nice one! Id love to have a sausage making machine. I have highland cows and fill my freezer every back end. Make burgers but aye fancied highland beef sausages with english mustard! Good luck Gordon Quote Link to comment Share on other sites More sharing options...
MM Posted December 12, 2008 Report Share Posted December 12, 2008 Was at a car boot sale on wed and picked up an old mincer with attachments to make sausages (£3) so i thought for that money i would take a chance so if any one has any recipes using mainly Rabbit / pigeon i would be grateful Cheers :( Sorry, i couldnt hold back :blink: on a serious note, what fruits are there that go well with rabbit? ... like you have pork and apple, ect.ect.. maybe some straight rabbit with some fruit/ seasoning sounds like a winner. What about cranberries? nice tartness to them. Quote Link to comment Share on other sites More sharing options...
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