How to make boerewors from scratchposted on 29 June 2015 | posted in Braai
Our friend, Claire Sebastiao, embarked on a mission to make boerewors from scratch as part of her review of Justin Bonello Cooks for friends.
It was not difficult to choose a recipe to test. Just imagining the look on my fatherís face when I arrived at his house with homemade wors was enough to make me want to try it. Although making boerewors sounds quite daunting, the recipe holds your hand throughout the process.I would not recommend making boerewors for a weeknight meal, but as a weekend project, it was fun and much less difficult and time-consuming than I thought it would be. The best part of the process (other than eating delicious boerewors) was getting to know my butcher. He even offered to grind the meat and stuff it into the sausage casing using his machinery when it was done marinating! Everyone who was lucky enough to eat the wors agreed that it was very tasty. Next time, I would leave the breadcrumbs out because I think they made the texture more like normal sausage and less like boerewors.
Ingredients (to make about 3.5kg of boerie)
[NB: make sure your mincing machine, hands and work surface are clean and once you've minced your meat, cook up a little taster to check that you're happy with the amount of seasoning and that it is not too dry. Once the meat is in the casing you won't be able to change the flavour or add juiciness].
Stuffing (you can use a sausage funnel (or stuffing horn) or an electric mincer with attachment)
3. Put your mince in the top of your mincer or funnel and switch on (or start cranking if you are using a manual machine). The corkscrew device in the mincer forces the mince through the funnel into the casing.
4. When the mince starts coming out of the funnel, ease the casing off the funnel at the same speed as the mince comes out. You should end up holding a nice sausage in your hand (regulate the amount of mince going into the casing by pinching the casing with your thumb and forefinger).
[TIP: Increasing or decreasing finger pressure on the casing will determine how tightly and consistently the sausage is stuffed. If the casing bursts, tie it off and start again.]
5. When you are done, you can either twist off sausages into lengths, or, as in the case of traditional boerie, leave it as one sausage.
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