Hi Kurt. How many times do you put the meat through the grinder? If it is more than once, the wors will be too fine. We cut the meat in cubes, spice it, and put it through the grinder. When we stuff it, we remove the 1/4 inch grinding plate and three-bladed cutter, and replace them with a special plate with three big holes for the ground meat to push through. Doing that, for us, the consistency is good. If you’re doing that too, then maybe you should try a 1/3 inch grinding plate.

About the casing, if you can get your hands on lamb casing, I believe it is a thinner casing. You can try your local butcher, or it may be sold on Amazon as well.

Hi Dave. If it came out very dry, it is likely that you didn’t have enough fat in it. The recommended amount is about 15%. Someone also told me that they add a little oats to the meat before grinding because the oats tends to help retain moisture. You can try that too. The final thing is to watch for is not over-braaiing the wors.

I tried this for the very first time, and it came out very dry. Any idea what I did wrong, and what I should do to make it juicy?

Hi Nadine. We use pork loin. It’s relatively cheap and works well.

Thanks, Ena. That’s great to hear that you’re doing it yourself too. 🙂

Hi Bob. Your can buy Ouma’s Boerewors Spices online.