- Joined
- Oct 19, 2009
- Name or Nickame
- Bill
G'Day Bruces :becky:
Nothing like brass monkey weather, a lockdown, and a big shed with plenty of room to make you think about sausages.
Last time I made sausages was an unmitigated disaster. This time with the weather, the time and the right gear I got it all together.
The recipe and other stuff is down the bottom if you're interested.
So I started with these things:
Removed the point. I'll keep this for something else
This is where I deviated from the recipe below. Last time I made these I totally stuffed up so I thought I'd invest in the proper Crown Boerewors mix.
Added the seasoning to the mix and let this sit overnight in the fridge. This is an important step according to IamMadMan and these guys.
Got the mincer going the next day
2 times through my 9mm Plate. 1 time through my 5mm plate. Placing in the chest freezer between runs. (important).
Nice fat content:
Taste Test was awesome:
I then mixed and bound it up to get the tack in the fat.
On to the stuffing, using hog casings 28/32
All up I made 7.3 kilos of Boerewors and a few patties.
And the best bit:
Sharing with my South African Friend: He's sending pics to his family back home.
These were the best sausages I've ever made. The spice mix was worth investing in. I'm kinda now looking at how much extra mucking around you have to do to get all your own spices and can still screw it up. Better to concentrate on the meat and fat, the processing and the eating!
Anyway, thanks for looking. Will be doing another run soon. Making Andouille!
THE IMPORTANT BITS:
The important thing about Boerewors (so I'm told) is the ratio of proteins used and the high fat content required.
Basic ratios:
Beef (Brisket or Chuck):2000g
Pork Shoulder: 1000g
Bacon: 500g
Pork Back Fat: 500g ( I added More Fat)
This ratio was taken from a very old SA recipe:
From: Ramone[SMTP:Ramone@worldnet.att.net]
Sent: Sunday, April 27, 1997 6:24 AM
Subject: Recipe: Boerevors (2)
The rec.food.cooking FAQ has conversion tables.
TRADITIONAL BOEREVORS
Taken from "Biltong en Boerevors" published by the Meat Board"
South Africa 1991. This recipe won First Prize in a National
competition and is tried and tested.
2 Kg prime beef
1 Kg pork
20 g Coriander (50ml)
2 ml ground cloves
2 ml ground nutmeg
30 g fine salt (25ml)
5 ml freshly ground black pepper
500 g bacon (important)
100 ml vinegar
approx 90g intestinal casing (Pork is better)
To prepare coriander: 15ml produces 5ml Place in dry pan, heat and
stir until light brown. Grind, sieve to remove husk. Grind remainder
to a fine powder.
Cut meat into 50mm blocks. Mix in with herbs. Mince pork beef and herb
mixture. Not too fine. Cut bacon into small blocks. Add vinegar and
bacon to minced meat and mix.
Stuff casing with mixture. (NOT too tightly.)
Cheers!
Bill
Nothing like brass monkey weather, a lockdown, and a big shed with plenty of room to make you think about sausages.
Last time I made sausages was an unmitigated disaster. This time with the weather, the time and the right gear I got it all together.
The recipe and other stuff is down the bottom if you're interested.
So I started with these things:
Removed the point. I'll keep this for something else
This is where I deviated from the recipe below. Last time I made these I totally stuffed up so I thought I'd invest in the proper Crown Boerewors mix.
Added the seasoning to the mix and let this sit overnight in the fridge. This is an important step according to IamMadMan and these guys.
Got the mincer going the next day
2 times through my 9mm Plate. 1 time through my 5mm plate. Placing in the chest freezer between runs. (important).
Nice fat content:
Taste Test was awesome:
I then mixed and bound it up to get the tack in the fat.
On to the stuffing, using hog casings 28/32
All up I made 7.3 kilos of Boerewors and a few patties.
And the best bit:
Sharing with my South African Friend: He's sending pics to his family back home.
These were the best sausages I've ever made. The spice mix was worth investing in. I'm kinda now looking at how much extra mucking around you have to do to get all your own spices and can still screw it up. Better to concentrate on the meat and fat, the processing and the eating!
Anyway, thanks for looking. Will be doing another run soon. Making Andouille!
THE IMPORTANT BITS:
The important thing about Boerewors (so I'm told) is the ratio of proteins used and the high fat content required.
Basic ratios:
Beef (Brisket or Chuck):2000g
Pork Shoulder: 1000g
Bacon: 500g
Pork Back Fat: 500g ( I added More Fat)
This ratio was taken from a very old SA recipe:
From: Ramone[SMTP:Ramone@worldnet.att.net]
Sent: Sunday, April 27, 1997 6:24 AM
Subject: Recipe: Boerevors (2)
The rec.food.cooking FAQ has conversion tables.
TRADITIONAL BOEREVORS
Taken from "Biltong en Boerevors" published by the Meat Board"
South Africa 1991. This recipe won First Prize in a National
competition and is tried and tested.
2 Kg prime beef
1 Kg pork
20 g Coriander (50ml)
2 ml ground cloves
2 ml ground nutmeg
30 g fine salt (25ml)
5 ml freshly ground black pepper
500 g bacon (important)
100 ml vinegar
approx 90g intestinal casing (Pork is better)
To prepare coriander: 15ml produces 5ml Place in dry pan, heat and
stir until light brown. Grind, sieve to remove husk. Grind remainder
to a fine powder.
Cut meat into 50mm blocks. Mix in with herbs. Mince pork beef and herb
mixture. Not too fine. Cut bacon into small blocks. Add vinegar and
bacon to minced meat and mix.
Stuff casing with mixture. (NOT too tightly.)
Cheers!
Bill
