Boerewors with a difference

Everyone will enjoy the unusual density of the sausage and the sweet & sour taste with this marinade.
 
Image by:
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
 

NEXT ON FOOD24X

Spinach and courgette pie

2015-03-30 15:53
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Add your comment
Comment 0 characters remaining
 

Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 

Instagram: #Food24_sa

 

Today's Easy Weekday Meal

 
Monday
Falafel with white bean yoghurt.
Start Monday with a Middle Eastern delight.
Prep time:  15 min + overnight soaking time
Cooking time:  10 min
See this week's meals
 
 
/Food
 

Restaurants

 

 

Find a restaurant

 
 
 
 
There are new stories on the homepage. Click here to see them.