www.sausagemaking.org

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.

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.

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!

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

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)?

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 .

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

George

My pleasure Zulululu...

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

Many thanks.

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.

Aris

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.
Regards.

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.