Pork-free boerewors

Recipes for all sausages

Pork-free boerewors

Postby Sunu Tool » Sun Oct 02, 2016 5:48 pm

Hi,

We make delicious boerewors here in Senegal, but we have an increasing demand for pork-free boerewors. We unfortunately do not have those fat-tailed sheep to provide good lamb fat.

Can anyone provide advice on this, or even a good recipe or two.
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Re: Pork-free boerewors

Postby klephtZA » Mon Oct 03, 2016 10:01 am

What element of the boerewors do you need to replace? Fat only or fat and meat?
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Re: Pork-free boerewors

Postby Sunu Tool » Sat Oct 08, 2016 10:48 am

We need to replace all traces of pork. We even use artificial casings.
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Re: Pork-free boerewors

Postby wheels » Mon Oct 10, 2016 11:18 pm

I've never made Boerewors myself, so can't help. But I can't believe that nobody can help with this. We've had numerous members who've eaten Boerewors from the cradle onwards!

The only thing I can suggest is a mixture of lamb shoulder and belly? And, maybe beef fat (suet?) if that's allowed. As with any sausage, use the hardest fat and keep it cold.

I hope this helps, and I'm sorry that we can't seem to offer a better answer.

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Re: Pork-free boerewors

Postby klephtZA » Tue Oct 11, 2016 7:18 am

Well this is my take (grown up eating boerewors) but not having made any. We have a lot of local varieties of it; can be in thick or thin casings (opportunity to use lamb casings instead of pork if you want to avoid artificial).

I've enjoyed 100% beef boerewors so unless you've already tried using 100% beef, see how that works out for you?

If you have tried 100% beef and it's not working, what about it doesn't work? The texture, flavour, colour?
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Re: Pork-free boerewors

Postby PaulB619 » Thu Jan 05, 2017 5:38 am

Beef Brisket fat
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