Comments on: Making Boerewors https://www.sa-austin.com/blog/2009/05/making-boerewors-42.html A Resource for South Africans living in Austin, Texas Fri, 08 Nov 2024 14:04:21 +0000 hourly 1 By: Benno https://www.sa-austin.com/blog/2009/05/making-boerewors-42.html#comments/114339 Fri, 08 Nov 2024 14:04:21 +0000 http://www.sa-austin.com/blog/?p=42#comment-114339 Question…when making my boerewors, my meat turns from bright red into light grey during stuffing process. Taste is still 100%, just the color turns a bit. Do any of you know how to prevent this? I do add a little bit of vinegar and water before stuffing, and was thinking perhaps it’s the meat reacting with the vinegar. Any help would be appreciated.

]]> By: David https://www.sa-austin.com/blog/2009/05/making-boerewors-42.html#comments/114338 Thu, 08 Aug 2024 13:40:25 +0000 http://www.sa-austin.com/blog/?p=42#comment-114338 So I’ve been making wors for a few years now with some success. I keep experimenting and tweaking, often venturing off the beaten path into territory that might anger some purists, for example I’ve found adding high protein milk powder produces a wors that is incredibly juicy without changing the taste or texture.

So in that spirit, here’s a question. Has anyone here ever tried working the ground meat at all to develop protein bonds? Usually this is done to create a denser, less crumbly sausage, but it also helps with juicyness. I know wors is not meant to be dense like bratwurst, but I’m interested to know if anyone has tried this and if they think the result was worth a try? I’m planning on making a batch in a few weeks and will be trying this, but just putting feelers out to see what others think. If you’ve done this (or do this as standard practice) and had success, could you share some thoughts? How long are you mixing for, what consistency are you looking for before going to stuff, do you have any issue with fat smear, do you mix by hand or do you use a mixer… any insight will be valuable. 🙂

]]> By: Louis Verwey https://www.sa-austin.com/blog/2009/05/making-boerewors-42.html#comments/114276 Tue, 15 Sep 2020 05:50:10 +0000 http://www.sa-austin.com/blog/?p=42#comment-114276 In reply to Donner.

I left South Africa, because my wife and daughter were brutally raped and I was left to die. I was lucky. Would you not leave too?

]]> By: John https://www.sa-austin.com/blog/2009/05/making-boerewors-42.html#comments/114256 Fri, 08 Nov 2019 15:07:40 +0000 http://www.sa-austin.com/blog/?p=42#comment-114256 In reply to Hutchie.

I’m wondering if people add the cold water to make stuffing easier? We add a water/vinegar mixture along with the spices to the meat before grinding, but don’t add additional cold water to the ground meat before stuffing, and have no problems with the stuffing.

]]> By: Hutchie https://www.sa-austin.com/blog/2009/05/making-boerewors-42.html#comments/114253 Thu, 07 Nov 2019 05:01:02 +0000 http://www.sa-austin.com/blog/?p=42#comment-114253 Hi guys. I’m trying to find out why ice cold water is added to the minced meat before the casing is done. Can someone please enlighten me. Tks!

]]> By: Stuart https://www.sa-austin.com/blog/2009/05/making-boerewors-42.html#comments/114220 Wed, 05 Jun 2019 11:24:15 +0000 http://www.sa-austin.com/blog/?p=42#comment-114220 In reply to Nick.

Does the collagen casing work as I heard it reacts to vinegar??

]]> By: John https://www.sa-austin.com/blog/2009/05/making-boerewors-42.html#comments/114188 Wed, 02 Jan 2019 19:20:18 +0000 http://www.sa-austin.com/blog/?p=42#comment-114188 In reply to Craig.

Hi Craig. If the casings burst easily, it is more than likely that it has been stuffed too tightly. If you stuff the wors and discover that you’re stuffing it too tightly, turn off the stuffer, pull some casing off the stuffer, and redistribute the meat by hand over a longer piece of casing. Your brisket/pork ratio is about right. Some people go with 75% beef / 25% pork, but 67/33 will work too. Like brisket, pork belly also has quite a bit of fat, so I’m thinking you’ll have enough fat for your wors to be moist. I believe a fat content of about 15% is ideal. Just don’t over-braai it, of course. Hog casing works well. That’s what we use too.

]]> By: Craig https://www.sa-austin.com/blog/2009/05/making-boerewors-42.html#comments/114186 Sun, 30 Dec 2018 12:52:23 +0000 http://www.sa-austin.com/blog/?p=42#comment-114186 Hi John,
I’ve decided it’s time for me to make my own boerewors as I’ve found that the wors I’ve tried is either too dry or the casings “snap” more like russians than wors. Going through the above comments it seems like brisket is the best cut of beef and pork belly. Is a 3:1 ratio the best option for this combination. Would this combination have enough fat content to eliminate the the “dryness” or would I have to add another source of fat. I will be using HOG casings from a reputable supplier here in the UK. As you can see I am a novice so any advice will be greatly appreciated. Hope to hear from you soon.
Thx Craig.

]]> By: John https://www.sa-austin.com/blog/2009/05/making-boerewors-42.html#comments/114169 Mon, 22 Oct 2018 14:22:33 +0000 http://www.sa-austin.com/blog/?p=42#comment-114169 In reply to Eileen.

Hi Eileen. I have never heard of anybody putting onion in regular boerewors. It’s basically meat, fat, and spices. Some people add some bread crumbs or oatmeal in it to help retain fat while braaiing, and prevent it from getting dry. BTW, here’s updated version of our article on how make boerewors, if you haven’t seen it yet: https://www.sa-austin.com/blog/2018/05/make-boerewors-2762.html

]]> By: Eileen https://www.sa-austin.com/blog/2009/05/making-boerewors-42.html#comments/114168 Thu, 18 Oct 2018 09:29:33 +0000 http://www.sa-austin.com/blog/?p=42#comment-114168 my husband and i have also just started making our own I bought myself a pasta maker and a mincer the pasta make is also a sausage maker but me found it takes a bit long so we start using the mincer we where putting onion in it and was told that it makes the taste change and ends up tasting as if it is off is that right need some ideas

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