Boerewors Sausage

Courtesy of Chef Marcus Samuelsson

Ingredients

• 10 slices Bacon cut into 1/4 inch wide pieces
• 2 tablespoons Green Masala or Curry Powder
• 2 tablespoons Salt
• 3 tablespoons Red Wine Vinegar
• 2 tablespoons Brandy
• 1 tablespoon chopped Chives
• 1 pound Ground Beef
• 1 pound Ground Lamb
• 1 pound Ground Veal
• Barbecue Sauce - No Measure

Instructions

Heat a large sauté pan over low heat.  Add the bacon and cook until browned but not crisp, about 8 minutes.  Add the masala and salt and cook, stirring, until very fragrant, about 5 minutes.  Transfer the bacon and all the drippings to a large bowl and let cool.  Add the red wine vinegar, brandy, chives, beef, lamb, and veal and mix well with your hands.  Cover and refrigerate for 1 hour to blend flavors.

Heat a grill over high heat.

Using wet hands, to prevent sticking, divide the mixture into eighths and shape into 4-inch patties.

Place the patties on the grill and cook, turning once, until deeply browned and crisped on both sides, about 4 to 5 minutes per side.  Glaze the tops with a couple of spoonfuls of the barbecue sauce and flip the patties again.  Glaze the second side, and continue to cook, flipping and glazing once or twice more, until the patties are coated in a caramelized layer of barbecue sauce.

Served with grilled bread and mustard.