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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2015-03-26 13:00
 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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