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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 21.5 kg of Plaas wors.
Servings
kg
Ingredients
  • 20 kg Meat 80% meat and 20% fat, Beef only or Pork and Beef 80/20
  • 250 gram vinegar 1 cup, 5%
  • 750 gram ice cold water
  • 600 gram Plaas Wors spice
  • Some thick casings and/or thin
Servings
kg
Ingredients
  • 20 kg Meat 80% meat and 20% fat, Beef only or Pork and Beef 80/20
  • 250 gram vinegar 1 cup, 5%
  • 750 gram ice cold water
  • 600 gram Plaas Wors spice
  • Some thick casings and/or thin
Instructions
  1. Mince the meat coarsely (or have it done at your butcher).
  2. Mix together with the water, vinegar and spice and leave for about half an hour.
  3. Soak the casings in water during this period.
  4. Fry a little of the mixture in a pan to try the taste.
  5. Fit the casings to the sausage maker (or use a large funnel) and fill with mixture.
  6. Do not over or under-stuff.
Recipe 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!

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.

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