Chilli Boerewors recipe at Growing Chillies Here's a spicy take on a traditional South African braai favourite, the popular Borewors....
Chilli Boerewors recipe at Growing Chillies
Here's a spicy take on a traditional South African braai favourite, the popular Borewors.
This Borewors has a chilli boost that will give it a whole new dimension at your next barbeque.
We make ours with ghost pepper but you can use any chilli variety you like to suit how much heat you like!
INGREDIENTS
METHOD
Split the cardamom pods and keep the seeds, Heat the cloves, coriander and cardamom seed in a dry skillet until you can smell them aromatise grind together in a mortar an pestle till they are a fine powder.
Cut meat into half centimetre cubes and combine with the spices and chopped chilli
Pass the meat and spice mix through a mincer with a course setting.
Dice the speck and add it with the vinegar to the ground meat. Combine through quickly but thoroughly.
Loosely stuff the preparation into casing and allow to set in fridge for at least 24 hours
This Borewors has a chilli boost that will give it a whole new dimension at your next barbeque.
We make ours with ghost pepper but you can use any chilli variety you like to suit how much heat you like!
INGREDIENTS
- 1 kg beef
- 500 g pork
- 2 Whole Ghost Peppers (or other HOT chilli variety) deseeded and chopped finely.
- 1 tsp ground cayenne pepper
- 10g whole coriander seeds
- 4 whole cardamom pods
- 2 tsp whole cloves
- 2 tsp grated nutmeg
- 30g sea salt
- 2 tbsp ground black pepper
- 500g smoked speck
- 2 tbsp cider vinegar
- Natural sausage casings
METHOD
Split the cardamom pods and keep the seeds, Heat the cloves, coriander and cardamom seed in a dry skillet until you can smell them aromatise grind together in a mortar an pestle till they are a fine powder.
Cut meat into half centimetre cubes and combine with the spices and chopped chilli
Pass the meat and spice mix through a mincer with a course setting.
Dice the speck and add it with the vinegar to the ground meat. Combine through quickly but thoroughly.
Loosely stuff the preparation into casing and allow to set in fridge for at least 24 hours
