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    Whakatane Boerewors Recipe


    The following recipe was submitted to us by David Lewis from Whakatane in New Zealand.
    He says:
    "We live in Whakatane in New Zealand and had to learn how to make wors. The meat here is very bland as all these animals eat is grass, not soutbossies like in South Africa.
    This recipe is very popular in our area and we make about 150kg per month for about 25 South African families!"

    Thank you Dave, we are sure that lots of other people will try it!

    Here is Dave's Whakatane recipe


    INGREDIENTS
      One tablespoon = 15 ml and a teaspoon = 5 ml.

    • 6 kg beef
    • 6 tablespoons salt
    • 2 tablespoons cracked black pepper
    • 2 tbs whole cracked coriander
    • 1/2 tbs fine nutmeg
    • 1/2 tbs fine cloves
    • 60 ml worcestershire sauce
    • 1 cup oats
    • 1 cup water
    • 120-300 ml vinegar

    METHOD

    • Cube the meat and mince coarsely.
    • Place the minced meat in a large bowl.
    • Add all dry spices, vinegar and brandy (if used).
    • Mix together lightly with a two pronged fork.
    • Place in fridge for +/- 2 hours to blend flavours.
    • Soak casings in water during this period.
    • Fit casings to sausage maker and fill with mixture.
    • Do not over- or under-stuff.

    NOTE

      Dave suggest that you adapt the salt as required. We would think that, since the animals in New Zealand eat only grass, Dave uses more salt than usual.





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