Posted by: The Prince of Whales | July 3, 2010

The Best of Times, The Wors of Times

The Mighty Boerewors

No there’s no typo in my title. You see the World Cup has been very good for The Prince,  if somewhat less kind to England footy fans. So on the day that a nation famous for its sausages sticks four goals past Argentina, we continue to BBQ the mighty South African farmers’ sausage … Boerewors.
I  have to confess to being a bit of a sausage snob. You know the type; loves a greasy spoon full English but just can’t stand the foam rubber styli, tasteless, pink banger that gets away with it by surrounding itself with bacon, black pudding, mushrooms, tomatoes, beans, fried bread and scrambled eggs. Hiding behind it’s plate mates, it sneaks in, under the radar and on the same forkful as other more worthy early morning goodies.

Not the Boerewors. This is a sausage that’s simply too big for breakfast. Brunch maybe but the combination of beef, pork and spices mean a Boerewors is best enjoyed with beer and a barbie, as the sun goes down.

So if you want to try one, pop in the Prince as we put them on the BBQ every night from 5pm to 9pm, Monday to Saturday. Alternatively if you really want to impress your mates at your own next barbie, why not make them yourself …


Hotdog South African Styli

3 lb. minced beef.
3 lb. minced pork.
1 lb. smoked bacon, cut in quarter inch cubes.
2 and 1/2 tablespoons salt.
1 teaspoon pepper.
4 tablespoons coriander.
1/2 tablespoon ground cloves.
1/2 teaspoon ground nutmeg.
1/2 cup vinegar.
sausage casings.

Scorch the whole coriander until it turns light brown.
Remove the coriander from heat and grind until fine. Then measure off 4 tablespoons.
Mix the beef, pork and bacon and all dry ingredients together.
Pour the vinegar over the mix.
Mix with a fork. Mix thoughrouly, but lightly.
Fill casings.

Light the BBQ and enjoy!


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