Servings |
kg
|
- 9 kg beef (80% meat and 20% fat).
- 3.5 kg Pork (80% meat and 20% fat).
- 1 kg ice cold water 1 liter
- 500 g Country boerewors spice.
- Some thick (and/or thin) casings.
Ingredients
|
|
- 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.
Variations:
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.
NOTES:
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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