Give us your boerewors recipe...





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  1. #1
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    Default Give us your boerewors recipe...

    Swambo bought me one of those meat mincer/sausage fillers from makro for christmas.

    So, who got a good boerewors recipe that I can experiment with.

    I know you get wonderfull spice batch packs from crown, freddy hirsch, etc, but I want to make my own from scratch.

    I will probably use a beef pork mixture, but I'm a bit unsure about what spices/herbs to use?

    So please, any suggestions will be welcome.

  2. #2
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    Wel, google boerewors and there is a lot of recipes.


    We buy Freddie Hirsch golden boerewors spice and its good. But, one thing we do is to make the mince not too small. And please, no vinigar.....
    Elize

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    I've never used pork in any of my boerewors.(beef or game) Just use brisket for fat, I also dont use more than 15 - 18%.

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    The mincer i got, seems to mince the meat too fine. The texture must be a bit more coarse. Not sure what i'm doing wrong. I used the mincing plate with the biggest holes.... Must say it is a lot easier to buy the boerewors at our local spar.... I need more practice though.

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    Quote Originally Posted by SJC View Post
    The mincer i got, seems to mince the meat too fine. The texture must be a bit more coarse. Not sure what i'm doing wrong. I used the mincing plate with the biggest holes.... Must say it is a lot easier to buy the boerewors at our local spar.... I need more practice though.
    Ok. Gooi so 1liter water by 10 kg vleis as jy dit meng. Dit help as jy dit stop -maar net as jy een van die druk stoppers het. Die water help dat jou vleis nie vasslaan nie!

    En dan nie te fyn vleis nie! Jy kan ook jou spek sny in klein klein blokkies in plaas daarvan om dit te maal.
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    Ek het vir my verjaardag so mincer / stopper gekry. My opinie: Dit is 'n pot poef.

  7. #7
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    Plain grounded black pepper, nut, all spice and coriander (grounded or powder). Easy on the nut and coriander as it may overpower the taste.
    Agree with brisket instead of pork rind, never use Holsum fat (some butchers will recommend that), you'll regret it.
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  8. #8
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    Ek maak ook my eie boerewors en sal nie maklik weer wors koop nie. As jy sien wat jy alles uit trim kan jy maar weet die slaghuise sit al daai goed in die wors en mince. Ek koop silverside of topside en varkboud, so 2 dele bees en 1 deel vark. Hou nie van spekwors nie so ek sny al die vet af, koop spek as daar te min vet is en maal dit eers deur 'n redelike fyn sif. Meng dan die vet by die blokkies vleis en speserye en maal die lot met 'n growwer sif. Stop dan met 'n worsstopper. Gebruik net varkderm en gaan volgende keer 26mm skaapderm koop vir wors wat jy in 'n pan wil gaarmaak.

    Ek het 'n fris meultjie, hy weeg 23kg en hy kan so 120kg per uur maal. Die worsstopper is 'n staan model van 7 liter so om 33kg wors te maak is vining. Die grootste werk is om die vleis te trim en in blokkies te sny.

    Ek verkies weer Crown se speserye, hulle Ouma's resep is baie goed maar ek eksperimenteer nog met van die ander. Ek maal die speserye in 'n koffiemeultjie op fyn om die koljander fyner te kry anders sit dit in jou tande vas.

    As jy self speserye wil voorberei, hier is Nico Nel se resep.

    http://www.sarie.com/kos/resepte-kos...oereworsresep/

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    Quote Originally Posted by HunterNW View Post
    Ek het vir my verjaardag so mincer / stopper gekry. My opinie: Dit is 'n pot poef.
    Ek en die ding sien mekaar nog nie oog na oog nie. Miskien moet ek die naweek weer probeer. (Met bietjie water in die mengsel)

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    SJC, die probleem is n meule is n meule en stopper n stopper. Jy kry nie maklik n goeie resultaat as jy met die meule stop nie. Die vleis word te fyn geforseer.

    Dit help egter as jy die vleis klein sny en dit dan semi vries voor jy dit maal. Warm vleis maal te fyn.
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  11. #11
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    Type: Sausage Maker / Wors Stopper

    Sausage Make / Wors Stopper
    Size - 4 Litres
    R850.00




    Contact Albert on 072 268 1722

    het so een werk baie goed daar is 'n ander model vir R600 google OLX wors stopper of sausage filler
    Last edited by bertus; 2014/03/09 at 08:00 PM.

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    Quote Originally Posted by 3.5paj View Post
    SJC, die probleem is n meule is n meule en stopper n stopper. Jy kry nie maklik n goeie resultaat as jy met die meule stop nie. Die vleis word te fyn geforseer.

    Dit help egter as jy die vleis klein sny en dit dan semi vries voor jy dit maal. Warm vleis maal te fyn.
    Maak vir my sin wat jy se, ek sal probeer om die vleis te semi-vries....

  13. #13
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    Default Re: Give us your boerewors recipe...

    Baie belangrik om die koljander eers in n Cast iron pan te skroei voordat dit gemaal word , dit bring die geur uit
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    Default Re: Give us your boerewors recipe...

    There are numerous recipes, start with the more traditional ones.

    Some tips.

    1. Start with a 13mm plate (13mm holes) for the first mince, if you have a 19mm plate then start with that and coarse mince the fat and meat.

    2. Mix through the spices and whatever liquid you may wish using your hands, use gloves if possible. Water is important for filling the sausage casing easily and for mixing the spices through. It is far easier to mix the spices through the coarse mince than when it is minced finely.

    3. Return the mixture to the fridge / freezer and reduce the temperature to 5C or less. This is an important and overlooked step. If the fat content in not below 5C then when you do the final mince the fat smears in the mincer rather than staying in whole small pieces which is desired.

    4. Try not to go below a 8 plate for the final mince. Boerewors requires a coarse texture.

    5. Do not overfill the casings.

    6. If you want to make the thinner wors (circa 16mm size) remember that diameter is the function of the square so volume alters disproportionately. It will take much longer and require more casings for the thinner sausage.

    I think I'm over natural casings, hard work. Next time out will try the collagen casings.

    7. Boerwors is nomally in Pig Casings which are larger while lamb sausage and droewors in sheep casings.

    8. If your sausage packing consistency is poor then stop the machine and even the fill out by massaging the sausage with your hands.

  15. #15
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    Default Re: Give us your boerewors recipe...

    1.5 kg Bees mince
    1.5 kg Vark mince
    500 g vark spek of maar verkieslik lam vet
    6 el koljander ( skroei heel koljander in pan en maal fyn )
    2 el sout
    2 el Vars gemaalde swart peper
    2 el Tiemie
    1ml Fyn naeltjies
    5ml Nutmeg
    150ml Asyn
    150ml Worcester sous
    60ml Wonder peper ( Allspice/Pimento)
    125ml water
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    Default Re: Give us your boerewors recipe...

    The name “Boerewors” is protected by law.

    I am quoting selectively from FOOD 24.
    Boerewors is so well loved that South African legislators have written a law to protect it. Any products sold under the name “boerewors” must comply with the regulations as laid out in the Government Notice No. R.2718 of 23 November 1990, in terms of section 15(1) of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972).
    The product can only be manufactured from beef, sheep, pork or goat species.
    Boerewors may not contain more than 30 percent fat.
    Lean meat must be greater than 63 percent.
    Boerewors may not contain any offal, except for the edible casing.
    The product shall contain no mechanically recovered meat (such as that used in polony).
    The only permitted ingredients are:

    - Meat (at least 90 percent )

    - Cereal products (wheat flour or soya)

    - Vinegar, spices, herbs and salt such as coriander seed, nutmeg and pepper.

    - Permitted food additives, typically preservatives such as nitrates.

    - Water

    Even though starches and water may be added, they may not constitute more than 10 percent of the overall content of the raw boerewors.
    You may also want to visit Freddy Hirsch - https://www.freddyhirsch.co.za/know-...ors-vs-sausage
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  18. #17
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    Default Re: Give us your boerewors recipe...

    Solank Kempton Supervleis boerewors maak, is daar nie vir my enige rede om my eie boerewors te maak nie!
    Daai laaities maak ongelooflike lekker wors. Ek ry maklik die 40km om daar te gaan koop...

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    Default Re: Give us your boerewors recipe...

    Where are they Anton.

    Id like to try their wors.
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    Default Re: Give us your boerewors recipe...

    Quote Originally Posted by Robbief View Post
    Where are they Anton.

    Id like to try their wors.
    They are a small butchery on the corner of Pienaar and Van Riebeeck.
    They also make a spicy Chilli wors with green chilli in...very nice as well, but I prefer their traditional Boerewors. They also have a Suidwes.

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    Default Re: Give us your boerewors recipe...

    Ill go and try some thanks Anton.
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