Hi All,
Soon to try my first batch of Boerewors (Weschenfelder mix & recipe) but have a question about rusk, or specifically the lack of it in this recipe.
Reading around Boerewors on the net, it appears that traditionally, they either don't contain any rusk or binders at all, and/or by law, must be 90% meat.
The Weschenfelder recipe adds up in its current form to 92.5% meat (and fat) and 7.5% water/vinegar/seasoning.
Almost all my sausage making thus far as been pork sausages with rusk, but I have tried some beef ones and some lamb ones which didn't contain any, and which, despite upped quantities of far, turned out very dry when cooked, and which I didn't enjoy.
I'm worried about making a batch of Boerewors and them suffering similarly.
I've never actually eaten a sausage of this type, so it might be they are supposed to be drier (or meatier) than a standard banger, but wondering if anyone has experimented with rusk in them to some level vs without, and has any advice?
Many thanks!