Recipe courtesy of Koren Grieveson

Boerewors and Tomato Bredie

  • Yield: 4 to 6 servings
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Ingredients

3 pounds lean boneless beef sirloin or chuck, cubed

3 pounds boneless pork shoulder, cubed

4 teaspoons ground coriander seeds,

2 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1 pound pork fatback, finely chopped

1/2 cup red wine vinegar

Sausage casing, optional

Tomato Bredie, recipe follows

Tomato Bredie:

2 tablespoons canola or rice bran oil

2 large onions, thinly sliced

2 pounds ground pork

2 (14 1/2-ounce) cans crushed tomatoes

2 Idaho potatoes, peeled and thinly sliced

1 fresh green chile, such as jalapeno, chopped, or red chile flakes

Salt and freshly ground black pepper

Directions

  1. One day ahead: In a large bowl, combine the beef, pork, coriander, salt, pepper, cloves, nutmeg, and allspice. Mix until combined. Cover, and marinate in the refrigerator overnight.
  2. On the day of serving: Grind the meat mixture in a meat grinder. Add the fatback and vinegar to the meat and mix well. Stuff the meat into sausage casing, if using, or else form the mixture into sausage patties. In a skillet set over medium-high heat, cook the boerewors until browned.
  3. Serve the boerewors with the Tomato Bredie.

Tomato Bredie:

  1. Heat the oil in a large saute pan set over medium heat, and saute the onions until they're transparent. Add the pork and cook until brown. Add the tomatoes, potatoes, and chile to taste. Cook, stirring occasionally, until the potatoes are tender and the tomato liquid is almost gone, about 20 minutes.
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