tag:blogger.com,1999:blog-20775625.post7195664118682587256..comments2024-03-13T10:25:11.566+01:00Comments on Chez Loulou: An Italian Soirée in the South of FranceJenniferhttp://www.blogger.com/profile/18245742506531002363noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-20775625.post-79180134304417096522008-01-20T09:01:00.000+01:002008-01-20T09:01:00.000+01:00Betty,we're all really into it so I think it will ...Betty,<BR/>we're all really into it so I think it will continue. We used to do the same thing in the States with a group of friends there. You should try to organize another!Jenniferhttps://www.blogger.com/profile/18245742506531002363noreply@blogger.comtag:blogger.com,1999:blog-20775625.post-46041247482729114852008-01-19T21:21:00.000+01:002008-01-19T21:21:00.000+01:00Those meals sound so fun! I tried to get a theme-b...Those meals sound so fun! I tried to get a theme-based meal group together once, but it fell apart...keep it up!Betty Carlsonhttps://www.blogger.com/profile/17155852272383173880noreply@blogger.comtag:blogger.com,1999:blog-20775625.post-88345654840489111222008-01-19T09:17:00.000+01:002008-01-19T09:17:00.000+01:00ken,Thanks for the recipe!ken,<BR/>Thanks for the recipe!Jenniferhttps://www.blogger.com/profile/18245742506531002363noreply@blogger.comtag:blogger.com,1999:blog-20775625.post-14107411071273638752008-01-18T18:44:00.000+01:002008-01-18T18:44:00.000+01:00Boerwors Recipe1 kg beef. 1 kg mutton. 1 kg veal o...Boerwors Recipe<BR/><BR/>1 kg beef. <BR/>1 kg mutton. <BR/>1 kg veal or lean pork. <BR/>500 gr spek (firm pork fat from under the skin). <BR/>25 ml salt. <BR/>5 ml ground black pepper. <BR/>15 ml corriander, singed and ground (see hints and tips). <BR/>1 ml ground cloves. <BR/>2 ml nutmeg powder. <BR/>125 ml brown vinegar. <BR/>25 ml brandy (optional). <BR/>25 ml masala (optional). <BR/>200 gr wide sausage casings.<BR/><BR/>(If you want to dry your wors (droë wors) it is advisable to get narrow sausage casings). <BR/><BR/>METHOD <BR/><BR/><BR/>Cube all meat and spek. <BR/>Mix together thoroughly and mince coarsely. <BR/>Place meat in large bowl. <BR/>Add all dry spices, vinegar and brandy (if used). <BR/>Mix together lightly with a two pronged fork. <BR/>Place in fridge for +/- 2 hours to blend flavours. <BR/>Soak casings in water during this period. <BR/>Fit casings to sausage maker and fill with mixture. <BR/>Do not over- or under-stuff.kenfhttps://www.blogger.com/profile/15475980592337638537noreply@blogger.com