Joburg Kosher in the USA has given South Africans Jews the opportunity to experience kosher boerwoers. Boerwoers is a sausage made from minced meat and spices in a sausage casing. It was originally a non kosher sausage made from minced beef and pork. Joburg has managed to change the ingredient composition to kosher and create a kosher boerwoers.
The Joburg Kosher Boerewors is made from coarsely minced beef and spices (toasted coriander seed, black pepper, nutmeg, cloves and allspice). Like many other forms of sausage, boerewors contain a high proportion of fat, and is preserved with salt and vinegar, and packed in sausage casings. Traditional boerewors is usually formed into a continuous spiral.
We found a wonderful delicious recipe by Tamar Genger in www.joyofkosher.com recipe section:” Sausage, Apple and Sage Stuffed Portobello Mushrooms”.
- Prep Time : 10 min
- Cook Time : 40 min
- Ready Time : 50 min
- 4 portobello mushrooms caps
- 2 tablespoons plus 2 teaspoons olive oil
- 7-8 cups bread cubes (day old or lightly toasted)
- 12 oz. Joburg Garlic Boerwoers (casings removed)
- 1 medium onion, chopped
- 1 apple, peered, cored and chopped
- 1 to 2 ribs celery with leaves, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 3 cups chicken broth, homemade or low-sodium canned
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh sage plus a few sage leaves for garnish
- 1 large egg
Preheat oven to 400 degrees F.
Arrange portobelo caps on a work surface. Remove stems and gills and brush both sides with 2 teaspoons olive oil salt and pepper. Place on a parchment lined baking sheet and set aside.
Put the bread cubes in a large bowl and set aside.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it is fully cooked and browned, about 5 minutes. Add the sausage to the stuffing cubes. Do not clean out the pan and add the the onion, apple, and celery. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and sage and bring to a boil. Taste and adjust seasoning.
Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the egg.
Fill the mushrooms with stuffing place pan in the oven for 30-40 minutes until the top of the stuffing is crusty and brown and mushrooms are soft.
Serve with fried sage leaves as garnish if desired.