boerewors

Recipes for all sausages

boerewors

Postby Zulululu » Tue Oct 02, 2007 7:10 pm

In spite of where I live I do not know anyone else in my area that makes boerewors from scratch, they all use commercial spice that you can smell miles down the road but taste like sh***. I think they make their mix up with aromatherapy oils.
4.5 kg brisket
2kg pork.
50 ml roasted ground corriander.
15 ml ground pepper (I use white ).
15 ml ground clove.
25 ml pimento ( allspice).
7.5 ml ground nutmeg.
200ml brown wine or grape vinegar .
1.5 to 2 % salt ( I use course sea salt and grind with spice).
I look for about 25% fat so use both the brisket and pork fat to get to this figure.
I grind all the spice then mix it with the vinegar.
Cut the meat into 50 mm cubes pour the vinegar spice mix over the meat and mix thoroughly cover and refriderate to about 5 dec C .
Mince meat with 6 mm plate once ( I use a hand mincer).
Keep some crushed ice handy if the meat is a bit dry add small amounts of ice to get the texture right for stuffing.
I normally scoop handfulls of meat and form it into a ball then put it into the stuffer.Do not mix the meat with your hands as you would do with some sausages if you want a loose texture.
After stuffing into casings hang up to allow excess water to drain off and for the casing to dry to the touch.
Cook till the centre is just pink better if you pull it off a bit early and allow to rest.
Have fun .
Zulu.
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Postby Oddley » Tue Oct 02, 2007 10:06 pm

Hi Zulululu.

I will definitely give your recipe a try. Sounds really good. Is it usual to have a course loose texture, with this kind of sausage?
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Postby aris » Wed Oct 03, 2007 5:25 am

This sounds like a good recipe. The only thing i'd change is to leave out the nutmeg, only because I don't like it and it tends to give me a headache.

Boerewors can be mixed - just not too much. It should be sligtly loose. Also, don't link it! It is cooked and presented as a coil.
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Postby Lee » Wed Oct 03, 2007 10:08 am

Interesting stuff, I just got back from a work trip to Cape town, and visited a local spice blenders that makes, so they say, the most used Commercial boerewors mix in South Africa. I mentioned I make my own sausages, so they gave me about 3 kg of the stuff to bring home, so I've plenty to keep me going. No idea whats in it, but it does smell of clove and nutmeg. didn't know about adding vinegar though, will have to try that, cheers!
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Postby Oddley » Wed Oct 03, 2007 11:56 am

As I was converting Zulululu's recipe, I thought I would share it with you, as it makes life easier when doing different batch sizes.

The first one is ideal to use with, sausagemakers batch calculator.


http://forum.sausagemaking.org/viewtopic.php?t=2937

Boerewors Zulululu

65.6398 % brisket
29.1732 % pork.
2.9173 % brown wine or grape vinegar
2.2697 % Spice Mix

Spice Mix
64.91 % Salt
12.8535 % roasted ground coriander.
6.3625 % ground pepper (I use white ).
5.0129 % ground clove.
8.8689 % pimento ( allspice).
2.5064 % ground nutmeg.


For those who don't use the batch calculator, here is the same recipe for 1 Kg of sausage.

Boerewors Zulululu

1 Kg Sausage

656.4 g brisket
291.7 g pork.
29 g brown wine or grape vinegar
22.7 g Spice Mix

Spice Mix
14.8 g Salt
2.9 g roasted ground coriander.
1.4 g ground pepper (I use white ).
1.1 g ground clove.
2 g pimento ( allspice).
0.6 g ground nutmeg.


Use the instructions given by Zulululu.

Lee thats interesting. Please let us know how the spice mix works out.
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Postby georgebaker » Wed Oct 03, 2007 12:47 pm

Hi Lee
you will never use that much before it goes off so how about selling some of it on, I will buy a few of ounces, I know it will be a load of work so price accordingly

George
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Postby Lee » Thu Oct 04, 2007 12:35 pm

georgebaker wrote:Hi Lee
you will never use that much before it goes off so how about selling some of it on, I will buy a few of ounces, I know it will be a load of work so price accordingly

George


Hi george, Checked when I got home, only got just over a kg actually, but you're right, still way more than I'll ever use (to be honest, I'll probably only need 100g, as I'm unlikely to ever make more than 3kg of these, only for my own use).
So If any one want any of this mix, give me a shout, it's yours for the postage costs and the price of a vac bag, so say �1.50 per 100g (enough for 3kg of sausage according to the pack recipe)?
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boerewors

Postby Zulululu » Fri Oct 05, 2007 8:08 pm

Hi Oddly,
Thanks for the conversion was thinking of asking you to do it so that you can make smaller quantities . Yes it has a loose texture have posted a pic somewhere on the site for Aries I think it was but will post another if need be .
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Postby georgebaker » Fri Oct 05, 2007 8:32 pm

Hi
mixed mine to get a more English banger texture, still trying to make spice mixture right but getting there

George
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Postby Oddley » Fri Oct 05, 2007 8:33 pm

My pleasure Zulululu... :D
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Nomenclature Help, Please

Postby Bad Flynch » Sun Oct 07, 2007 6:23 pm

Can someone kindly provide me with the U.S. descriprion of Brown Wine?

Many thanks.
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Postby Oddley » Sun Oct 07, 2007 8:26 pm

I took it to mean red wine vinegar. Perhaps Zulululu can clarify.
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Postby aris » Sun Oct 07, 2007 9:44 pm

Any kind of vinegar is fine - i.e. malt. You can use wine vinegar, or cider vinegar. The vinegar is even optional. There is no one official recipe for boerewors - everyone has their own tweaks. The only essential ingredients are ground corriander seed, and salt.

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Vinegar

Postby Zulululu » Fri Oct 12, 2007 7:25 pm

Hi,
Reread my post the vinegar is Brown vinegar made from grapes , usually made from red grapes or you get a white vinegar made from white grapes ,I have seen it sold as wine vinegar . It has a mild flavour probably close to some of the malt vinegars I have tasted, our local cider vinegar has a sharper taste I would adjust it so that it does not become overpowering. If you are unsure leave it out. You can use some ice water to help distibute the spices.
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Postby Bad Flynch » Sat Oct 13, 2007 3:34 am

Thanks for all the replies. I had visions of using the stale, darkened wine that one gets after the bottle is opened and left to sit in the frig.
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