Boerewors with a difference

Recipe from: 11 November 2010

Ingredients 3
Servings 0
Minutes Marinate for 1 day
  • 1
    cup
    ordinary vinegar
  • 2
    cup
    Hanepoot/Muscadel/Jerepigo
  • Boerewors
 

Method

Marinate for 1 day
 
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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