BOERWORS

For the thick (normal size) Boerewors you use the pig intestine and for the thinner variety you use the intestine of the sheep.
These "skins" or casings are readily available from any butcher anywhere in the world.
Of course, if you make large quantities you should get them wholesale
The ingredients below are for making 14kg of boerewors.

• 9.0 kg beef (80% meat and 20% fat).

• 3.5 kg Pork (80% meat and 20% fat).

• 1.0 kg cold water.

• 0.5 kg Country boerewors spice.

• Some thick (and/or thin) casings.
  

• Mince all the meat and fat (or have it done at your butcher).

• Mix together with the water and the spice and leave for about half an hour.

• Soak the casings in water during this period.

• Fry a little of the mixture in a pan to try the taste.

• Fit casings to sausage maker (or use a large funnel) and fill with mixture.

• Do not over or under-stuff.
  

Bacon and Boerewors Bites

Serves 6

500 g good quality boerewors
250 g rindless streaky bacon
2 ripe avocados
1 t (5 ml) Chilli & Garlic Seasoning
3 T (45 ml) Classic Lemon Vinaigrette
1 chiabatta or 1 French loaf
olive oil
Ina Paarman's Rosemary & Olive Seasoning
2 red onions, sliced into rings

Preheat the oven to 200ºC.

TO PREPARE:

BOEREWORS - Cook on the stove in a riffled cast iron pan until nicely marked on both sides. Transfer to the oven (pan and all) and bake for 15 minutes.

BACON - Overlap the slices on a baking sheet and bake in the 200°C oven for ± 15 minutes until crispy. Remove and keep on paper towels until needed.

BREAD - Preheat the oven to 200°C. Slice the breads in half lengthways, drizzle inside with olive oil and season lightly with Rosemary & Olive Seasoning. Bake for 5 minutes.

AVOCADO - Pip, peel and mash avo lightly with Chilli & Garlic Seasoning and Lemon Vinaigrette. Cove

TO ASSEMBLE - Spread bread with avocado; slice the boerewors into 3mm slices and pack over avo. Cut bread into 5cm lengths on the diagonal. Top each one with bacon and onion rings.