| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 500 |
g |
Boned beef |
| 500 |
g |
Boned pork |
| 1 |
kg |
Mutton |
| 1 |
|
Coriander |
| 1 |
|
Ground cloves |
| 14 |
g |
Fine salt |
| 2 |
|
Freshly ground black pepper |
| 250 |
g |
Bacon |
| 15 |
|
Sweet red wine |
| 25 |
|
Wine vinegar |
| 15 |
|
Brandy |
| 60 |
g |
Casing |
INSTRUCTIONS
Cut meat into 50 mm blocks Mix in herbs Cut bacon into 3mm blocks and
add to mixture Mix wine, vinegar and brandy. Sprinkle over mixture.
Mix lightly and stuff casing. Cut into pieces only when ready to cook.
The boerevors shrinks approx. 30% in cooking so cut pieces at least 6
inches long. Enjoy Mike Berry University of Stellenbosch From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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