Sounds of Spring
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Joe Hell Post your results?
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Hi guys and Gals Boerewors is a traditional extruded suasage with [articular laws that govern what can and cant be called Boerewors.
Boere is the Afrikaans for farmer or boer, wors is sausage.
We have many other types of wors that are not as regulated i.e. chilli wors, garlic wors, kampvuur (camp fire) etc.
If you like I can share a spice mix on here?The name is derived from the Afrikaans/Dutch words boer (“farmer”) and wors (“sausage”). Boerewors must contain at least 90 percent meat, and always contain beef, as well as lamb, pork, or a mixture of lamb and pork. The other 10% is made up of spices and other ingredients.
Boerewors spice:
Kampvuur Boerewors:
salt. cereal, spice and spice extract. MSG,acidity regulator, anti-oxidant, phosphate and preservative.
90% meat I ususally use beef but pork is good too and the pork seems to have a better fat.
I use some bread crumbs or rusk
A bit of cold water to mix spices prior to the second mincing of the product.Keep safe all
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Andrew Sounds awesome, we’d love to see any pics of any of these boer-sausages for sure!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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