Comments on: Making Boerewors http://www.sa-austin.com/blog/2009/05/making-boerewors-42.html The Blog companion to South Africans in Austin Thu, 29 Jul 2010 16:33:47 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Nick http://www.sa-austin.com/blog/2009/05/making-boerewors-42.html/comment-page-1#comment-277 Nick Sat, 01 May 2010 14:54:24 +0000 http://www.sa-austin.com/blog/?p=42#comment-277 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. 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.

]]> By: Tint http://www.sa-austin.com/blog/2009/05/making-boerewors-42.html/comment-page-1#comment-271 Tint Fri, 23 Apr 2010 21:00:30 +0000 http://www.sa-austin.com/blog/?p=42#comment-271 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? 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?

]]> By: johnels http://www.sa-austin.com/blog/2009/05/making-boerewors-42.html/comment-page-1#comment-270 johnels Fri, 23 Apr 2010 18:49:46 +0000 http://www.sa-austin.com/blog/?p=42#comment-270 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, 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…

]]> By: Donner http://www.sa-austin.com/blog/2009/05/making-boerewors-42.html/comment-page-1#comment-268 Donner Thu, 22 Apr 2010 23:59:13 +0000 http://www.sa-austin.com/blog/?p=42#comment-268 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. 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.

]]> By: JSL http://www.sa-austin.com/blog/2009/05/making-boerewors-42.html/comment-page-1#comment-164 JSL Sat, 26 Dec 2009 12:50:04 +0000 http://www.sa-austin.com/blog/?p=42#comment-164 We have been making our own boerewors in Atlanta for years. Have tried several recipes. If you follow the recipe at <a href="http://www.3men.com" target="_blank">www.3men.com</a> you can't go wrong. A good place to buy casings is <a href="http://www.sausagemaker.com" target="_blank">www.sausagemaker.com</a> 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

]]> By: Lesley-Carron http://www.sa-austin.com/blog/2009/05/making-boerewors-42.html/comment-page-1#comment-132 Lesley-Carron Fri, 30 Oct 2009 16:42:35 +0000 http://www.sa-austin.com/blog/?p=42#comment-132 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 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

]]> By: Colin http://www.sa-austin.com/blog/2009/05/making-boerewors-42.html/comment-page-1#comment-127 Colin Mon, 21 Sep 2009 13:15:48 +0000 http://www.sa-austin.com/blog/?p=42#comment-127 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. 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.

]]> By: John http://www.sa-austin.com/blog/2009/05/making-boerewors-42.html/comment-page-1#comment-23 John Wed, 13 May 2009 19:16:14 +0000 http://www.sa-austin.com/blog/?p=42#comment-23 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. 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.

]]> By: Chris http://www.sa-austin.com/blog/2009/05/making-boerewors-42.html/comment-page-1#comment-22 Chris Wed, 13 May 2009 18:09:10 +0000 http://www.sa-austin.com/blog/?p=42#comment-22 Do you guys use the same recipe when you make droe wors? Have you ever tried that? Do you guys use the same recipe when you make droe wors? Have you ever tried that?

]]> By: John http://www.sa-austin.com/blog/2009/05/making-boerewors-42.html/comment-page-1#comment-21 John Tue, 12 May 2009 12:34:20 +0000 http://www.sa-austin.com/blog/?p=42#comment-21 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%. 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%.

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