Impala Venison Boerewors
A traditional South African venison boerewors recipe using Impala meat.
Ingredients
- 2.5 kg Impala Venison meat cubes
- 500 g Beef Topside meat cubes
- 1 kg Pork Fat cubed
- 4 tsp Black Pepper ground
- 2 tsp Cloves ground
- 4 tsp Nutmeg ground
- 4 tbsp Salt
- 4 tbsp Coriander ground
- 0.5 cup Worcestershire Sauce
- 1 cup Water very cold
- Pork Casings
Instructions
For the Spices
- Mix all the cubed meat and fat together.
- In a separate bowl add the spices and Worcestershire sauce.
- Mince the meat through a mincing machine or hand mincer, make sure you are not using too small a hole. The meat still needs some texture, so don’t grind it too finely.
- When this is done, add 1 cup of cold water and mix well. This helps to ensure that the meat flows easily into the casing when making the boerewors.
For the Boerewors
- Drain the casing after rinsing well on the insides under a running tap. Place the casing over one end of the filling horn on the mincing machine. Carefully push all of the casings on leaving about 7-8cm over to hang down. Tie a knot in this hanging piece so that the meat will not fall out.
- You then feed the wors mixture into the casing horn while your assistant holds the casings, guiding the filling along the tube.
- Feed the mixture into the mincer a little at a time, (depending on what you are using). At the same time, secure the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled.
- Mold the mince with your hand to make it uniformly thick.
- Don’t pack the casing too full, or the boerewors will burst while cooking but try to avoid air bubbles. If there are air bubbles, pop them open and continue.
- After the casing has been filled, remove it – still attached to the horn – from the mincing machine.
- Push any remaining filling into the casing and tie a knot in the end. You can also just turn it tightly. It is now ready to be cooked.