Boerwors spice is a combination of spices mainly used in sausage making. This flavour is said to have origins in South Africa, though it’s now made it’s way across, to the other parts of the world. The flavour differs depending on the family recipe the sausage maker uses. Despite this sausage being common most families and butchers never divulge the full ingredients list, except Cloves and Black pepper which are the two main ingredients of Boerwors. These two spices give sausages a warm, comforting taste with a bit of spiciness.
Making sausages and meatballs is a good idea when you want to eliminate food additives and even those casings they put sausages in, in commercial production. By making your own sausages you get to enjoy my sausages with peace of mind and have control over the type and quality of meat used and it’s quality, as well as quantity and quality of herbs and spices. A good thing if you’re optimising health with food.
200g Grass fed mince/ Ground beef, Free range bacon 1 rasher, 10 Cloves, about 20 Peppercorns, 2 tablespoons apple cider vinegar and fresh chilli (optional), Butter (optional if bacon is not fatty)
I soaked the cloves and black pepper in apple cider vinegar, which will also be used as part of flavouring, for a few hours so they would be easy to chop If you have a pestle and mortar just grind.
Combine all the ingredients.
If your bacon is not fatty you can grate on a bit of butter before mixing the ingredients.
Mix and shape into meatballs.
Cook in the oven for about 20 mins. Serve and enjoy as they are or with vegetables of your choice.
- Mince/Ground beef 200g
- Chopped bacon 1 rasher
- Chopped chilli(optional)
- 2 tablespoons Apple cider vinegar
- 10 cloves and 20 peppercorns- more or less
- Grated butter (optional if bacon is not fatty)
- Salt and black pepper grinder for serving(optional).
- Mix all ingredients.
- Shape into balls, sausage or burgers.
- Season with more black pepper and salt
- Cook in the oven.
- Serve and enjoy.