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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 16.55 kg of Plaas wors. INGREDIENTS 15 kg Meat (70% meat and 30% fat)(Beef only or Pork and Beef 70/30) 1 liter cold water 550 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 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 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! Boerewors | Boerewors spices | Preparing the wors | Traditional wors Country wors | Ouma's wors Burgher wors | Gold Crown wors | Whakatane wors | Ron Warren's wors | Queensland wors Droë wors | Main recipe page | SA recipes | Cooking converter | Go shopping People's comments | Back to home page

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