Making Boerewors
One of the first things that many South Africans look for when arriving in a new country, is boerewors. The problem is that, except for one exception that I know of, boerewors isn’t for sale at the local meat market.
To help those who have no choice but to make their own boerewors, I want to dedicate an article to that honored tradition.
A couple of years ago I wrote an article describing how we make boerewors. Here it is: How To Make Boerewors
On the website we also have a boerewors recipe.
The recipe and the article ought to get you started with making your own decent boerewors.
However, we all learn little tips and tricks along the way to make things better. Let’s use this page for sharing those tips with one another. If you have learned something about making boerewors that might help others, post it as a comment below.
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After we spoke this morning I had a chat with my dad and he also suggested using pork belly. Once again I had to explain to him that this is not easily accessible, but I did find a place in Dallas that sells it. Rudolph’s meat market, but your comment on the brisket is well noted. I often wondered if I could use that, but was unsure if it would do. Next batch definately going to try it.
I did read somewhere that one should not rinse the meat with water as it can cause it to become tough and rancid.
I made a ‘mock’ boerewors to put into our sausage rolls the other night. I used an old recipe I had as the base, but had to cut the pork into tiny bits by hand, as we have no mincer. I had no bacon on hand, but made a paste of bacon stock that I mixed in along with the usual spices. Turned out quite well. The fat is fairly essential or you get a very dry boerewors.
Some recipes limit the fat, probably for health reasons, but I believe the accepted norm is that the fat content should be anywhere from 10 – 20%.
Do you guys use the same recipe when you make droe wors? Have you ever tried that?
The only thing that we do differently when making droëwors (dried sausage) is to leave the pork out and make it all beef. The pork fat apparently tends to go rancid and then gives the droëwors an odd taste.
Hi, There is no bacon in wors pork belly is sometimes refered to as bacon in some regions.You need 20 to 30% fat. Seperate the fat brisket and or back fat (spek).Cut the fat in small blocks or freeze then course grind it.You need to cool the cubes of meat to about 0-3 Deg. C and the fat must be frozen.Mix fat and cubes and grind through a precooled grinder.The meat must be cold at all times or the fat will smear even when you are stuffing the casings.Wors is not as high in fat as imagined because a lot of the fat is expelled during cooking,using too little fat will give you a dry crumbly texture.You are looking at about 6 Deg. C when you are stuffing.
Thanks for your boerewors recipe. I first tried it at home and made sausage rolls. Wow ! were they a hit at my husband's 50th . I took note of your tips about using brisket. I found a butcher in the area and decided to leave out the bacon and increase the coriander. The butcher did such a great job and we are just loving the Boerewors with pap en sous. I now put a monthly order in and then everyone gets it from my home and we are all loving Boeries here in The Woodlands TX. Thanks for being so kind to share your recipe, it really helped and it is awesome having a taste of home.
If you ever pop down to The Woodlands any of the SA's from Austin please look me up. Regards
Lesley-Carron
We have been making our own boerewors in Atlanta for years. Have tried several recipes. If you follow the recipe at http://www.3men.com you can't go wrong. A good place to buy casings is http://www.sausagemaker.com
Why would it bother any of you chicken runners what happens in South Africa. You all left out of fear, and those who remain must fix it so that you can sneak back to paradise. You left your home land. Just forget about it and get your accent right.
Donner, I'm not quite sure why you would make that statement in a post about making boerewors…
You can call me a "chicken runner" all day long… I couldn't give a damn. I know that my kids won't be subjected to South Africa's crime nor BEE. Good luck living in the paradise that Malema is about to create for you. Contact us when you need tips on chicken running…
Donner, has it occurred to you that a) many weren't running but have other reasons for leaving? or b) that your very own ancestors left their country to settle in South Africa? We are all descendants of pioneers and Voortrekkers. This is no more than just another Great Trek.
But as John has said, why on earth leave your bitter and possibly jealous diatribe on a boerewors recipe page?
Back to boerewors. Been makings wors in UK for about 8 months.
I use topside or silverside and pork belly with a 2:1 or 3:1 ratio.
All the meat is cut into cubes and spiced, usually for 24 hours
I get my spice from a sausage suplier in UK because it tastes really nice and saves me the hassle of mixing up spices myself. If I do droewors, I may replace the pork with lamb or just leave out the pork altogether.
I use natural hog casings for the boerie and collagen for droewors.