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    South African Boerewors!

    Plaas Boerewors Recipe


    This recipe is for making an original South African "Plaas" Boerewors with the pre-mixed spices available on this web site. It has a real "Plaas" taste and is made the same way many farmers still make it
    The ingredients below are for making 21.5 kg of Plaas wors.


    INGREDIENTS

    • 20 kg Meat (80% meat and 20% fat)(Beef only or Pork and Beef 80/20)
    • 250 gram (1 cup)vinegar (5%)
    • 750 gram ice cold water
    • 600 gram Plaas Wors spice
    • Some thick (and/or thin) casings

    METHOD

    • Mince the meat coarsely (or have it done at your butcher).
    • Mix together with the water, vinegar and 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 the casings to the 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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