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by **Nafe** » Wed May 23, 2007 11:56 am

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 ï¿½3ish 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

by **sausagemaker** » Wed May 23, 2007 1:43 pm

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

by **aris** » Wed May 23, 2007 5:48 pm

My recipes are here:

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

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

Aris

by **Nafe** » Wed May 23, 2007 5:56 pm

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

by **saucisson** » Wed May 23, 2007 6:53 pm

by **Nafe** » Wed May 23, 2007 7:00 pm

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

by **aris** » Wed May 23, 2007 7:00 pm

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

by **Nafe** » Wed May 23, 2007 7:04 pm

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

by **aris** » Wed May 23, 2007 7:25 pm

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.

by **Nafe** » Wed May 23, 2007 8:00 pm

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! :oops:

Nath

by **aris** » Wed May 23, 2007 9:34 pm

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.

by **saucisson** » Wed May 23, 2007 10:58 pm

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

Dave

by **Nafe** » Thu May 24, 2007 6:59 am

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

by **welsh wizard** » Thu May 24, 2007 7:15 am

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

by **Nafe** » Fri May 25, 2007 9:34 am

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

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