Where to buy, how to use. Stuffers, casings, spices, grinders, etc.


Postby Franco » Sun Aug 08, 2004 4:56 pm

I have just made some droewors with the 21mm collagen casings and had a little trouble as they kept splitting. Aris have you tried yours yet?

I oiled the second batch and this seemed to improve things a little.

BTW I tried Fatman's recipe which I have posted on the main site and found that it lacked a coriander taste so I added an extra 10% coriander and a splash of worcestershire sauce.

How strong is the taste of coriander supposed to be in boerewors?
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Postby aris » Sun Aug 08, 2004 6:01 pm

Not tried mine yet, but I don't think you should fill them too much. I've also been told that after filling, you should slightly flatten the sausage with a rolling pin. Here is a tried and true recipe which I got from a visitor to my website:

10lb Beef mince - but not too lean
5 tsp. salt
1 level tsp. pepper
1/2 tsp. allspice
1/2 tsp. cloves
5 tablespoon rough ground coriander.

75ml white wine vinegar. Don't use malt vinegar.

50ml Worcester sauce

Sheep casing or a butcher who is willing to fill them
for you. The butcher will know them as chippolata
casings. These casings are much thinner than normal

Mix the dry ingredients.
Combine the wet ingredients.
Put the mince in a big plastic bowl. Sprinkle
about 1/4 of the dry mixture and mix it thoroughly with
your hands. Repeat the process with the wet mixture.
Repeat the process until all the mix is gone.

Stuff sausage casings. Don't stuff the casings to full
else it takes too long to dry and don't stuff them too
loosely else it tastes yucky with all the dry skin.
Don't forget that you will lose about half of the total
weight to moisture loss. If you are getting a butcher to
stuff the casing tell him to stuff it about 75% of the
amount that he stuffs chippolata's.

Hang in box

Wait a few days
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Postby aris » Sun Aug 08, 2004 6:28 pm

Here is another site with excellent instructions:

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