Vinegar in boerewors

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Vinegar in boerewors

Postby Robert H » Wed Nov 08, 2006 11:45 pm

I made some boerewors with Franco's boerewors mix - very nice!. I would like to add vinegar next time. Could someone please tell me how much to add per kg? Also what type - malt, wine, cider, or doesn't it matter?

Cheers
Robert H
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Postby TJ Buffalo » Thu Nov 09, 2006 1:15 am

Hi Robert
I haven't used Franco's mix, but this recipe following (from
http://www.3men.com/sausage.htm is one that I've made several times and have enjoyed. They use red wine vinegar, 125ml for 3.5kg of mixed meats.


Boerewors
The secret in the making of good boerewors lies in the quality of the ingredients used. The better the quality of the meat the better tasting the boerewors.

* 1.5 kg beef (Use shoulder or chuck)
* 1.5 kg pork (Use boston butt)
* 500 g bacon, diced
* 25 ml salt
* 5 ml ground pepper
* 50 ml ground coriander
* 2 ml freshly grated nutmeg
* 1ml ground cloves
* 2 ml ground dried thyme
* 2 ml ground allspice
* 125 ml red wine vinegar
* 1 clove garlic, crushed
* 50 ml Worcestershire sauce
* 85 g sausage casings

Cut the beef and pork meat into 1.5 " cubes and mix it with all the other ingredients except the sausage casings. Grind the meat using a medium-course grinding plate. Fill the sausage casings firmly but not too tightly with the meat mixture.

Can be fried, grilled or barbecued over coals.
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Postby Spuddy » Thu Nov 09, 2006 8:34 am

I think Aris might have some comments on that recipe TJ. It might taste OK but it don't look very "traditional".
I think the vinegar ratio is about right though.

Cue Aris.... :D
Draco dormiens nunquam titillandus.
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Postby Robert H » Thu Nov 09, 2006 10:19 am

I haven't used Franco's mix, but this recipe following (from
http://www.3men.com/sausage.htm is one that I've made several times and have enjoyed. They use red wine vinegar, 125ml for 3.5kg of mixed meats.


Thanks TJ, your help is much appreciated.
Robert H
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Location: Manchester

Postby TJ Buffalo » Thu Nov 09, 2006 3:09 pm

Aris probably will, and would be far more knowledgeable about boerewors than me. One of the 3 men (Grant McKinstry) in the website is from SA though, so I assume that the recipe is from him.
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