Easy Boerewors Recipe | Traditional South African Sausage | HOMEMADE | Xman & Co
Easy Boerewors Recipe | Traditional South African Sausage | HOMEMADE | Xman & Co
Join us where we share our Easy Boerewors Recipe with you guys. This recipe is a Traditional South African Sausage recipe that you and your guests would enjoy. Join this channel to get access to perks:
https://www.youtube.com/channel/UCyDkzPE-uY2aixG8v_NoS1Q/join
4.5 Kg of meat mixture use
Spice ingredients :
35g Salt
40g Coriander
2g…
source
Reviews
0 %
Nice work bro but you need to get yourself some nice sharp knives.
Love your content though.
Very good video and easy to understand it. My Zimbabwean wife introduced me to this gem and after paying a fortune for these sausages here in Europe, I consider to actually try my luck making my own one. Sadly don't have the meat grinder and sausage maker, so gotta do shopping first – are there any particular considerations for meat grinders or sausage makers to pay attention to?
In Kenya we cook the mince slitly before putting it in the casing to enhance easier cooking.
What type of chutney do you use? I’m an American that knows nothing about chutney but I am trying to make authentic boerewors for a South African who now lives in Bellingham Wa USA! Thank you
Greetings, Been back in the UK for 15 years, and only just got around to buying decent size mincer & sausage stuffer. Any advice on the size of the holes in the "mincer plate". Ours came as standard with 6mm. My worry is that might produce too finer mince. Many Thanks
Hi,
I tried this but came out dry even though I added more fats. The casting releases more fat when I braai it and leave the boerewors dry. What would be the solution on this?
Dankie on it right away.
Hey, thanks for this video. Expat South African here, living in Vienna. Today I decided I'm going to to try my hand at my much-missed Boerewors. Two questions:
Can I substitute lamb for pork? (I loathe pork).
2. Where can I buy an encaser?
Thanks!
never let a white boy tell you how to make African Sausage Rule#1
MEDU provide the sausage whole production line, from meat grinder to the smoke oven, even sausage casing. Welcome to MEDU!
That tip about only grinding it once is vitally important. That's the difference between Boerewors and English-style sausages, and something a lot of commercial makers don't get right. Over working the meat develops the myoglobin and sticks it all together in a sort of meat cement. English sausages tend to use rusk to soften this mix, but because there's no rusk in Boerewors, it'll just be rock solid when you cook it. Boerewors is more like a loose association of meat, fat, and spices stuffed in a skin, not a homogenous mass.
Oh, thank god! A proper Saffer accent means this is a good recipe.
How much influence does Dutch cooking have on Boer cooking? Looks brilliant all the same.
No vinegar unless its droer wors
One of the best simple recipe thank you
How much extra fat did you add? Thanks cheers from NZ
Peaceful and calm ouboet… Dankie maan😊
Jalapenos? Is jy mal???
What would be a good substitute for the pork?
Hi Xman. Watse cuts gebruik jy met die beef en vark?