Boerewors with a difference

Everyone will enjoy the unusual density of the sausage and the sweet & sour taste with this marinade.
 
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Recipe from: 11 November 2010
Preparation time: Marinate for 1 day
 
 

Ingredients

 
  • 1
    cup
    ordinary vinegar
  • 2
    cup
    Hanepoot/Muscadel/Jerepigo
  • Boerewors
 
 

Method

 
Firstly prick the sausage all over so it can absorb the liquid, don’t panic when the wors takes on a really insipid colour, when it cooks all the grape sugars from the wine create an attractive sticky brown caramel on the skin.

Reprinted with the permission of Sous Chef. To visit Sous Chefs blog click here.
 

Read more on: beef
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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