Sosaties

**The Chef** · 15th April 2008, 09:55 PM

One of my favourites:

INGREDIENTS

2 pounds lamb, cut into 1" pieces
1 pound pork, cut into 1/2" cubes
1 garlic clove, peeled
Salt, pepper
4 tablespoons oil
1 cup onions, chopped
1 tablespoon curry powder
1 clove garlic, minced
2 tablespoons sugar
1 tablespoon tamarind paste
2 cups white vinegar
2 tablespoons apricot jam
2 tablespoons cornstarch dissolved in
2 tablespoons red wine
1/2 pound dried apricots
1/2 cup dry sherry

METHOD

Place the lamb and pork pieces in a large bowl that has been rubbed with the clove of garlic. Season with salt and pepper, and toss. In a saucepan, heat the oil. Add the onions and sauté for 5-6 minutes, then add the curry powder and garlic. sauté for another minute. Add the sugar, tamarind paste, vinegar, and jam and stir well. Stir the cornstarch mixture and add it to the onions, and cook, stirring constantly, until it thickens. This should take about 3 minutes. Cool, then add to the meat and toss well. Marinate for 2-3 days. One day before preparing the sosaties, combine the dried apricots and sherry in a small bowl, cover, and let sit overnight in the refrigerator. Drain meat from sauce and reserve. Thread lamb, pork, and apricots on skewers. Grill over charcoal until browned on all sides. Serve with heated reserved sauce.

**Oneword** · 16th April 2008, 03:57 AM

Chef! Telling me about sosaties at this time of the morning is patently unfair! But, just in time for weekend! There goes my diet ...... again!

**Pietro** · 16th April 2008, 06:39 PM

AH!!! Something sensible, at last!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

**juikk** · 16th April 2008, 09:05 PM

Well well, at least some virtual help to grab the attention of a real life target....will try out and hope I don go up in flames in the process, the saying goes, die korste pad na a man se hart is sy maag, or something in that line....wish me goodluck, Thanx Chef, will envite you to ma big Sosatie wedding if I succeed!LOL!!!!

**hampel** · 17th April 2008, 06:51 AM

A most welcomed alternative to the home made boerewors I had on the bbq yesterday. In this part of the world where I am hanging around the sun doesn't shine to often, so as soon as there is the faintest indication of photons coming through, I get overwhelmed by the rockshandy-flushing-down-grilled-meat sensation. Thanks for the recipe, will try it the next sunny day, and whoever wants to try and make boerewors themselves, its as easy as changing a light bulb. Follow the steps below and you'll have something to gooi on the grill in no time.

Ingredients:

• 5kg beef meat
• 1 kg pork meat
• 1.5 kg white pork fat
• 60 ml (4ss) salt (rather use spoons)
• 15 ml (1ss) pepper
• 45 ml fine ground coriander
• 15 ml (or 1.5 ss) ground cloves
• 25 ml (1 3/4ss) allspice (piment)
• 1/3 ss nutmeg
• 190 ml (3/4 cup) vinegar
• 1/5 ss paprika
• approximately 15 m sausage gut

How to go about:

1. cut the meat into cubes 2 x 2 cm in size (remove all tendons) and mix well
2. cut the pork fat into cubes 0.5 cm3 in size
3. cover the working area with a plastic sheet and scatter meat on it
4. mix the salt, pepper and spices, and sprinkle them over the meat (the same with the vinegar)
5. put the meat – spice mixture into a meat bowl and let stand for 10-15 minutes
6. grind the meat and add the fat cubes. Let the meat fat mixture stand for a further 30 minutes.
7. afterwards stuff the “stuffing” into well soaked and clean (obviously) guts …………….and et voila

BRAAI