Lamb boerewors, fries, pimento sauce

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Preparation info

  • Makes

    8

    • Difficulty

      Medium

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Marble

Sewes, an Afrikaans gentleman my Mom knew, once told me that the only way to cook sausage is by placing it on the coals and only turning it once the sausage is warm to the touch on the back of the hand. Then turn and finish the process. NO constant turning. Also, for me, eat the damn thing off the grill on the coals – none of this plating nonsense. Eat the chips and the sauce afterwards.

Ingredients

Lamb boerewors

  • 500 g beef
  • 500 g lamb
  • 500 g lean pork
  • 250 g speck (firm pork fat)
  • 12 g salt
  • 3 g ground black pepper
  • 6 g ground coriander
  • 1 g ground cloves
  • 125 ml brown vinegar
  • fresh thin sausage casing – salted

Pimento sauce

  • 500 g red and yellow pimento peppers
  • 50 ml olive oil
  • 1 carrot – peeled and diced
  • 4 cloves garlic – crushed
  • 5 red chillies (medium heat) – deseeded and roughly chopped
  • 120 ml red wine vinegar
  • 120 ml rice wine vinegar
  • 7 g chipotle powder
  • 12 g brown sugar
  • 5 g salt

Method

Keep all ingredients very well chilled during the entire process. Cube all the meat and speck. Mix together and mince on a 5 mm cutter. In a bowl, mix the meat with the spices and vinegar. Rest in the fridge for 2 hours. Rinse the thin casings in water during this time. Fit the casings onto a sausage maker and fill with the mixture. Leave in the fridge uncovered overnight. Grill on hot coals as needed – 80 g per serving.

Roast the red peppers over a fire until soft and the skin is blistered. Alternatively, grill them in the oven to achieve the same result. Remove the seeds from the peppers and reserve the flesh with the skin on. Add the olive oil to a pot and cook the diced carrot until golden, then add the garlic and chillies. Over medium heat, add the roasted peppers and cook for 5 minutes. Add the remaining ingredients to the pot, cover with a cartouche (paper or silicone lid) and cook for 30 minutes on very low heat. Remove the pot from the heat and let the contents settle for 1–2 hours. Transfer the contents of the pot to a Thermomix jug or blender and blend on high until the sauce is smooth. Refrigerate the sauce until needed. Heat the sauce to serve and use 30 ml per plate.