[CH] Re: Chiles and sausages
Peter Moss (pmoss@yoda.alt.za)
Tue, 17 Feb 1998 00:14:28 RSA-2
My thanks to all those that responded both privately and via
the list. Your help and suggestions were a great help and much
appreciated. I am extremely happy with the results.
I blenderised 20 habs and gave them to the butcher making up
the sausage. As things turn out he missed on the batch size
(it's hard to get good people) and made it up to 9kg or 19.8
lb. Picked up today and within minutes had some cooking ;-)
The mix of 1 hab per pound is just about right for the
non-chile heads who braved a taste. Nice and warm with a
beautiful habanero fruity flavour. Raw and fresh the hab taste
was a bit sharp and had not had time to infuse. The level of
heat would not satisfy a chile head though and I will get a
smaller batch made up some time with 2-3 habaneros per lb.
For the curious boervors (farmers sausage) is made up as a
length and is not twisted into segments. There are as many
recipes for this stuff as there are for chilli but some idea
can be gained from this one.
**** Boervors ****
* 10 lb. lean beef (minced chuck)
* 2 lb. pork (coarse minced)
* 3 lb. pork fat (coarse minced)
* Sausage casings
* 4 tbs. salt
* 1 tbs. pepper
* 3 tbs. fine coriander
* 1 tbs. ground cloves
* 1 3/4 tbs. red pepper or Chile powder
* 1 1/2 tbs. fine nutmeg
* 4/5 cup vinegar
Stuff casing to 1" to 1 1/2 thick.
Mainly beef and always includes fat, coriander and salt. Pork
fat is often substituted for sheep fat which is probably closer
to how it originated. The best is made from sheep tail fat.
May include orange peel as well. A nice course mince is very
important and some recipes call for the meat and fat to be cut
into small cubes. Which obviously is very time consuming but
gives an idea of "course ground"
Cooking is somewhat of an art and under no circumstances must
the sausage case be pieced. It must cook in its own fat. Use
tongs to turn. Low heat over charcoal is best. A quick test
of the right heat is the hand just can be held for two seconds
at cooking height repeated twice with a very short break. No
flames. High heat will burst the casing.
9kg of boervors on the wall, some got eaten and then there was..
friends and fellow chileheads. Don't see this lasting long.
May the rush be with you
Peter
--
Peter Moss E-Mail: pmoss@yoda.alt.za
Of all the things I have lost, I miss my mind the most.