Boerewors And Tomato Bredie
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
65
Sourness
34
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1360 g
Beef Sirloin (lean boneless)2.5 tsps
Kosher Salt1 tsp
Ground Cloves1 tsp
Ground Nutmeg1 tsp
Ground Allspice1 cup
Red Wine Vinegar2 tbsps
Canola2 large
Onion (thinly sliced)910 g
Ground Pork1
SaltDirections:
1
One day ahead: In a large bowl, combine the beef, pork, coriander, salt, pepper, cloves, nutmeg, and allspice
2
Mix until combined
3
Cover, and marinate in the refrigerator overnight
4
On the day of serving: Grind the meat mixture in a meat grinder
5
Add the fatback and vinegar to the meat and mix well
6
Stuff the meat into sausage casing, if using, or else form the mixture into sausage patties
7
In a skillet set over medium-high heat, cook the boerewors until browned
8
Serve the boerewors with the Tomato Bredie
9
Heat the oil in a large saute pan set over medium heat, and saute the onions until they're transparent
10
Add the pork and cook until brown
11
Add the tomatoes, potatoes, and chile to taste
12
Cook, stirring occasionally, until the potatoes are tender and the tomato liquid is almost gone, about 20 minutes