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    Miles and miles of boerewors!
    South African Boerewors!

    Country Boerewors Recipe


    This recipe is for making Country Boerewors with the pre-mixed spices available on this web site. It is quick and easy and tastes out of this world!
    The ingredients below are for making 14kg of boerewors.


    INGREDIENTS

    • 9 kg beef (80% meat and 20% fat).
    • 3.5 kg Pork (80% meat and 20% fat).
    • 1 kg (1 liter) ice cold water.
    • 500 gram Country boerewors spice.
    • Some thick (and/or thin) casings.

    METHOD

    • Mince all the meat and fat (or have it done at your butcher).
    • Mix together with the water and the spice and leave for about half an hour.
    • Soak the casings in water during this period.
    • Fry a little of the mixture in a pan to try the taste.
    • Fit casings to sausage maker (or use a large funnel) and fill with mixture.
    • Do not over or under-stuff.


    VARIATION

      Many purists prefer not to add the cubed spek with the meat before mincing.
      They prefer to add it during the mixing process.
      In this case make sure that your spek is finely cubed.

    NOTE

      In the BILTONG MAKER thin sausages will take 3-4 days to dry.
      Under the rafters it will take longer and watch out for the flies!






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