www.sausagemaking.org

Hey all,

BBQ time on Saturday and I really want to make some of these bad boys! I have stocked up with lush, cheap herbs from the local market (they have a webby if anyone interested - (http://www.sunrizefoods.com careful though as they add �3ish for delivery) and shed loads of pork and beef ordered from the local butcher!

Which recipie for Boerewors is best? I have seen a traditional recipie, francos recipie and the ones from len poli's site and biltongbox site.

Please help! And also what vinagar should I use???


Ta


Nath

Hi nwiblin

Aris is the best one to answer this question, as I believe he hails from that part of the world.
I see from you post you have already been to his site but I have included the link below should you need reminding of it.

http://www.biltongbox.com/

Regards
Sausagemaker

My recipes are here:

http://www.biltongbox.com/boer.shtml

http://www.biltongbox.com/boer2.shtml

Aris

Hi aris!

Just been on your site waiting to register!

In regards to the 2 recipes, which is your fav?

The 2nd one looks easier for me to make as it has less ingredients and is an easier mix to keep for 1lb batches, though I will have to add les vinigar later!

How many tea spoons in a table spoon anyway???


Thanks!

Nath

3

ha......ha......ha.........

I'd say recipe two is my fave. Very basic and simple.

You are a star, cheers mate!

Havin a bbq on sat with many a sausage, I will tell you how they came out.... Probably with bad piccy taken from a drunk me!

Which vinegar is best to use?

Ta

Nath

Personally, I like apple cider vinegar - but you can use malt vinegar no problem. If you want to get fancy, try using some wine vinegars - it does impart nice flavour.

The salt measurement in recipe 2 is about 1% (by weight) - which is about right, but adjust to your taste.

sale???? is that salt? also i like my sausages a bit more peppery so how much do ya rekon extra?

Ta for all the help.... promise i wont badger ya any more!

Nath

Yeah, I ment salt - i've fixed that now

How long is a piece of string It takes alot of experimenting to get a recipe the way you like it. There are so many variables - i.e. the spices - how fresh are they - are they pre-ground, or do you grind them yourself, the quality of meat, and the type of meat you use, etc etc...

Getting a consistent recipe for any kind of sausage is a tricky business - but that's half the fun I suppose. Just follow the recipe, and try some test batches before settling on what is good for you.

Hi Nath, 3 teaspoons = 1 tablespoon if my last post was misunderstood

Dave

Ta for all the help, will post on sun/mon to tell you all how they went!

Ref the table spoon measure I think if you use a liquid like milk it is nearer 5 ts to a tb. But there again I suppose it depends on how big your table spoons are. They are not all the same size as you may expect!

Give it a go - cheers WW

Just got the meat sorted, My butchers are sound, they gave me a good price and threw in some of there boerewors free and said to taste one with the other as a bit of a challenge!


BRING IT ON BABY!

Nath