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Ok boys and girls,
lets start a thread that can hopefully become the definitive work on wors and sausage making. I have none for now and need to get my new mincer initiated. A Beef recipe could be a good one to start with as all my venison is already in biltong form.
Game, mutton, beef, pork, salami's, cabernossi's etc.
Okay, I only have one rule with Wors....do NOT put vinegar in your wors!! It completely ruins the taste! You might just as well put your nutsack on Morne Steyn's kicking tee for him to practice his kicks on!
Freddy Hirsch's Hentiesbaai Boerewors spice pack (prod code 802613-K) is very nice!
One of my hobbies is making sausage/drywors and Biltong ...
Here are a couple of recipes that I created, and which I quite like:
Zakiwi's Blerrie Kiwi Boerewors
1kg Lean Beef (or venison) ... No fat ... Course grind
200g Lean Pork ... No fat ... Course grind
300g Pork fat ... Course grind
(we don't like fatty wors ... If you do, bump the port fat up a bit)
15g Salt
5g Coriander Seeds (singed in a frying pan and cracked)
2g Ground Cloves
5g Black Pepper ... NY Grind
2.5g Ground Nutmeg
12.5g Crushed Garlic
1g Cayenne Pepper
150g Beer ... A Lager is best
Weigh meat components ... Use lean red meat weight as your multiplier for everything else ... Grind all meat components together once ... Prepare spices and mix thoroughly into the beer .... Get the froth out of the beer by stirring with a fork or whisk (takes a while so you may have to drink another beer whilst doing that) ... Mix spice mixture into the ground meat and work the meat until the spices are evenly distributed ...
Use a sausage stuffer that will not re-grind the meat and enjoy.
Zakiwi's Kiwi Pork Sausage
1kg Lean Pork ... No fat ... Course grind
250g Pork fat ... Course grind
14g Salt
6g Coriander Seeds (singed in a frying pan and crushed)
5g White Pepper (fine)
5g Black Pepper (fine)
125g Cold water
2g Dry Basil (ground)
3.5g Paprika (fine)
Weigh meat components ... Use lean pork meat weight as your multiplier for everything else ... Grind all meat components together once ... Prepare spices and mix thoroughly into the cold water ... Mix spice mixture into the ground meat and work the meat until the spices are evenly distributed ...
Use a sausage stuffer that will not re-grind the meat and enjoy.
Hope you like these recipes ... :t:
keep em coming boys, im watching this thread!
I make these 2
"porra" wors - Pork or Beef
Cumin powder
Corriander seeds - whole or ground
Salt and Pepper
Mint Wors (Lamb or mutton)
fresh mint, blended
salt
peper
1tbps itailian herbs (robertsons)
I mix it up, stand overnight. Mix spices to your taste. some like it stronger than others.
I like to keep it simple.
Normally use Crown's boerewors spice.
I don't use pork at all. I substitute the beef and pork with whatever game or then beef on hand. The beef or pork fat I substitute with only (very important) sheep's vetstert (fatty tail of certain sheep like Damara, Persian etc). Best is to have a good relationship with your butcher to secure this, or make friends with a sheep farmer.
This will give you a pure premium game or beef sausage with the softest melt in your mouth fat. Use the same method for dry wors.