Results 1 to 10 of 13
Thread: Fat % for wors
-
07-12-2012, 16:03 #1
- Join Date
- May 2010
- Location
- Dbn
- Age
- 43
- Posts
- 151
Fat % for wors
Hi Guys
Going to be making wors for the 1st time next weekend, i have deboned meat (impala) weighing approx. 7kg.
I am not a health fanatic but like to keep it relatively healthy so i want to know what is the minimum fat percentage i could use and still enjoy a juicy wors roll?
I have also been warned against using kidney/organ fat, howcome/why?
-
07-12-2012, 16:11 #2
- Join Date
- Jul 2009
- Age
- 23
- Posts
- 1,968
Re: Fat % for wors
Are you drying it? If so, try source some fat persian sheep tails. I normally add 10%. I also don't use organ fat. Find it goes rancid quickly and also leaves that soapy feel on your pallette.
If making fresh wors, I add about 30% very fatty pork. At least half the pork meat volume should be fat. If a bit more health concious, just make sure there is more pork meat. Pork keeps sausage moist with very little flavour change to the core meat. I use a 70/30 ratio with my beef all the time.
-
07-12-2012, 16:48 #3
- Join Date
- Jul 2011
- Posts
- 538
Re: Fat % for wors
I have only once before made the mistake of having pork meat added to the game mince for sausage making. This was on the insistence of the butcher I used at the time. Neither wife nor child ended up eating the sausage and I eventually gave it away to the gardener. Prior and since this one time my sausage recipe always stay the same - and I no longer use that butcher.
I use pure minced game meat for both dry and braai sausage. If there are a number of different animals then I have all their respective pieces added together and minced using a fine mince, not one with big holes. For dry sausage I use 20% sheep fat and for braai sausage I use 15% sheep fat. I prefer the medium sized casings for both dry and braai sausage, not the broad/fat/thick casings.
Very important - mince your fat and your meat together at the same time. Trying to add minced fat to minced meat always ends up in a poor distribution of fat. Your sausage spice you can add in afterwards.
-
07-12-2012, 17:15 #4
- Join Date
- Mar 2011
- Location
- Johannesburg
- Posts
- 230
My recipe's use 20% soft beef fat ( brisket fat ) for dry wors and about 25% to 30% for cooking / braai sausage.... Ultimately its up to you... If making cooking wors, fry a small patty of the mix in a seperate pan ( before stuffing into the casings ) to check... If you happy then go ahead and stuff em !
-
07-12-2012, 17:21 #5
- Join Date
- Aug 2011
- Location
- Virtutopia
- Age
- 41
- Posts
- 9,390
Re: Fat % for wors
15-20% brisket fat for boerewors.
Last year we used 25% fat and 75% meat and it was waaaaay to fatty for me. I haven't made dry wors myself, but I know you must use the sheep tail fat as mentioned.
My problem is always where to buy fat and what it costs (prices very inconsistent).
-
08-12-2012, 17:09 #6
- Join Date
- Oct 2011
- Location
- Vanderbijlpark
- Posts
- 113
Is the % fat measured as weight, or in ml?
-
08-12-2012, 17:47 #7
- Join Date
- Aug 2011
- Location
- Virtutopia
- Age
- 41
- Posts
- 9,390
Re: Fat % for wors
As a weight. I use total meat mixture to calculate fat percentage. If I want 10kg wors with 20% fat mix it would be 8kg meat and 2kg fat.
-
08-12-2012, 19:06 #8
- Join Date
- Oct 2011
- Location
- Vanderbijlpark
- Posts
- 113
-
08-12-2012, 19:38 #9
- Join Date
- Aug 2011
- Location
- Virtutopia
- Age
- 41
- Posts
- 9,390
Re: Fat % for wors
I like a 16% ratio. If you use too little fat the wors will be very dry.
-
11-12-2012, 15:21 #10
- Join Date
- May 2012
- Location
- Gauteng
- Age
- 60
- Posts
- 1,154
Re: Fat % for wors
Some people I take a Persie skaap and cut it up toatlly and use it in droe wors mix (springbok) the the ration is about 30/70 . If you cut just pure fat then it will be down around the 15-16% (15/85). At least that is how I like it as well otherwise your droewors becomes like a rock.
Similar Threads
-
salami, cheese wors, cabanossi?
By Raygor87 in forum Recipes and CookingReplies: 9Last Post: 31-03-2015, 15:33 -
Making Wors: Mincer attachment or dedicated wors filler
By James1 in forum Recipes and CookingReplies: 8Last Post: 21-12-2013, 15:06 -
Wors and Sausage recipes
By Andrew Leigh in forum Recipes and CookingReplies: 5Last Post: 15-10-2013, 15:59 -
[WANTED] wors stopper
By sfgrobler in forum Accessories Wanted (Parts, Magazines, Stocks, Scopes, Reloading etc.)Replies: 3Last Post: 19-06-2013, 11:33 -
Someone to join for Pap en Wors
By Ignatiusvk in forum General DiscussionReplies: 2Last Post: 19-10-2009, 08:25
Bookmarks