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Boerewors Recipies

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Billion hbn, Billionh, Billionhb, Billionhbn gives it's users a easy and healthy opsion to make their own boerewors recipy, a billion times cheaper than your average butchers or supermark products. And billion times tastier too.

BoereworsIngredients:

  • 1.4kg (3 lb) Beef.
  • 1.4kg (3 lb) Pork.
  • .453g (1 lb) Bacon.
  • ½ Cup red wine vinegar.
  • 1 Clove garlic.
  • 4 Tbsp Worcestershire sauce.
  • 85g (3 oz) to 85g (3½ oz) Sausage casing.
  • 2 Tbsp Salt.
  • 2 Tbsp Ground coriander.
  • 1 Tsp Ground pepper.
  • ½ Tsp Freshly grated nutmeg.
  • ½ Tsp Ground dried thyme.
  • ½ Tsp Ground all spice.
  • ¼ Tsp Ground cloves.

Raw Boerewors, ready for the Braai (BBQ)


Method:

Dice the bacon into pieces not larger than 25mm (1"). Cut the beef and pork meat into 25mm to 38mm (1" to 1 ½") cubes. Mix it well with all the other ingredients except the sausage casing. Grind the meat using a medium-coarse grinding plate. Fill the sausage casings firmly, but not too tightly with the meat mixture. Refrigerate for 24 hours before using.

Boerewors can be kept for a week fresh or for 3 months if frozen or could be dried with a fan in cool room, just rub 1 table spoon salt over casing when wet to prevent flies lying eggs in the sausage. Then it could be used for dried wors (dried sausage).

Note: Your pride, your own Boerewors (sausage).


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