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Heston Blumenthal Boerewors Burgers followed by Caramel Stuff

Being South Africans living in the UK, there are lots of things we miss from SA. Some are available in the UK, but lots of things aren’t. One of those things is Boerewors(a coiled, spiced, pork and beef sausage). Theres a butcher in Chester that sells Boerewors, but its not always the same and thus can be disappointing, but Heston Blumenthal came to the rescue with this recipe.

Boerewors Burger Recipe

Coriander seeds in frying pan

The spices

Spices and breadcrumbs

Beef, pork, breadcrumbs and spices

On the Braai aka Barbeque

And they’re done!

Heston Blumenthal Boerewors Burgers

And what better way to end off with another South African Favourite: known in our household simply as “Caramel Stuff”. For this you’ll need Nestle Peppermint Crisp(not readily available in UK, I have made it with Aero Mint, but its just not the same.

Crush digestive biscuits, add butter and press into a dish, ramekins or glass. Stir the caramel until it is smooth, add a little whipped cream, pour over the biscuit base, then add a layer of cream and garnish with Peppermint Crisp.

Peppermint Crisp

Caramel, Peppermint Crisp and Digestive Biscuits

Caramel Stuff

Homemade Biltong
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3 Comments

  • Reply ediblerose

    For reasons unknown we have always called this Israeli fridge Cake and made it with tennis biscuits which you lay whole in three rows on the bottom and then add the caramel, cream and peppermint crisp and fold the whole thing into a pyramid and freeze. Seriously good but I imagine just as nice unfrozen!

    I made the boerewors burgers too, a pretty good substitute for the real deal I think!

    April 3, 2011 at 11:44 am
  • Reply Robyn Clarke

    I love that idea, will definately try it soon. I just need to get my hands on some more peppermint crisps.

    April 3, 2011 at 11:02 pm
  • Reply TigerO

    As a fellow safa and braai addict when weather permits I amended Heston's recipe slightly when it came out as traditional wors is equal quantities of beef, pork and mutton. The result was really good. Ideally mix the herbs first and then bread crumbs, adding meat last in equal portions. I took handfuls rolled into balls (weighed and matched at 100g each) so that cooking them in a pan or the braai, we got consistent results. Family love them.
    BTW if you want wors order from Charles Baynham its the best you ever tasted, guaranteed;

    http://www.charlesbaynham.co.uk/shop/

    Recipe amended;
    20g Cooks’ Ingredients Breadcrumbs
    10g coriander seeds
    500g Beef Mince (typically 20% fat)
    500g lamb mince
    500g pork bacon slices (minced)
    ½ tsp ground cloves
    ¾ tsp ground nutmeg
    10g salt
    2 tsp ground black pepper

    June 12, 2011 at 11:44 am
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