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…
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Showing 1–12 of 22 results
Showing 1–12 of 22 results
Worcester sauce is pronounced Wooster
lyk lekker
Looks easy, and delicious 😋✌️♥️
Lekker
Nice
Jelapenos? Looks like Ricky's gonna like it
Since I moved to USA in 2016 I have been missing this in my life. Thank you so much for this video.
Oh I like it that's great
If you mix the spices into the meat bf you grind it
That way you don't mess up the ground meat with over touching it . I always do that it works well
Bly om te sien n boer wijs vir de wereld hoe om regte boerewors te maak
Gotav muito da receita em em portugues
🇿🇦
What casing do you use?
Dit lyk lekker maar nou waar is die link met die resep. Groot. Asb. Dankie. Jammer vleis is nou so baie duur.
Took me to long to find this channel. Gonna be trying my hand this weekend with pre minced meat for first bash at it. Also ordering some iwisa maize for pap and sous. Hard to find it stateside.
Great video.. how do I get the tubes though
Made it today, it was epic!
Thing of beauty. This is an art
Nice and clear, thank you .
Great video,
Beautiful dog
Hi I traditionally distrust the sarth efrikan accent because of your history of crimes against humanity
YUM! You make me miss South africa!
Thankyou for this video and recipe. Our pork was 50/50 meat to fat, we doubled the mango chutney and omitted jalapenos, and used natural hog casings. They are FABULOUS. We would probably increase the chutney even more, but seriously this recipe is the best "sausage" we have ever tasted. it takes flavour to a whole new realm!
The ice water for the mincer bits was a great tip. Love this channel.
According to South African government regulation, boerewors must contain at least 90 percent meat, and always contain beef, as well as lamb, pork, or a mixture of lamb and pork. The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat.
Also smearing happens when, yes equipment over heats and also when your mincer knife is not sharp enough.
Bru you can't just say stay tuned in every video and then just cut to you continuing to talk xD
Wonder what cut of beef is used or ideal? Rump, porterhouse? Etc
Nice man, going to gear myself up and give these a go as they are getting hellishly expensive to buy made here in Australia.
Nice detailed video. Just a thought. Mix your spices, veg and fluids (without the water) before cutting meat so it can infuse the flavors. Then cut the meat into cubes and mix. Add the spice mix and crushed ice to the meat and grind it. That will help to ensure all is mixed well and the meat is not over worked before stuffing the casings. Hope this helps. Enjoy.
We're can I get the filler lk the one you using
I've been on sausage kick lately… between you and 2 Guys & A Cooler, I'm so making this. Question since I know so little of South African food, how do you eat Boerewors Sausage? What else do you serve to make it a great meal?
Well explained👌never came across a video that is so detailed and well explained. Lekker job man!.
Simple easy to follow stuff, thanks bru
Wonderful I thank you friend r sharing this
I still don’t Know how to say it😂😂
Gooi middag Xman & Co.
Do you guys have a lekker recipe for Sossatie wors. If yes please can you share it with us. Ek is Baai lus vir Sossati wors. Assablief. 🙃
Thanks for another great video, Blessings
Was just wondering – what casings did you use? I've just bought "Weston 19-0111-W 19mm Collagen Sausage Casing" which comes unsalted. They also don't specify which animal (sheep, cow, etc) the casing is from, which is odd. But ja, was wondering what you would use, and what's best.
Goeie werk, Dit lyk heerlik.
No Boet. Its wash your sister sauce🤪
Shot boet, great video with great instructions.
Had Boerewors and Biltong in Iraq thanks to my SA coworkers and mannnnn have I been craving both ever since I left.
Good day I wanted to find out If I could use this recipe for sausages with a 80% beef and 20% lamb fat mixture as we cannot consume pork.
Thumbs up for using fresh spices and not the usual store bought pre mix , msg etc.
can’t wait I to try out your recipe.
Howzit Xman.
I have noticed that on your dry wors recipie you don’t use Cloves and also your salt content is 35g for Three (3) Kg of vleis.
On your fresh wors recipe you use the same qty of salt and spices for Four (4) Kg of Vleis.
Is this a typo?
Please can you correct that if it is or if not a typo could you confirm the differences are legit. Also one last question. What cut of vleis are you using and what cut of vleis are you taking the fat you use from.
Love your videos and love the facilities for braaiing you have. Durban was once the best part of the world. I loved going there on holiday. I miss mother Africa terribly.
Dankie Boet. Ken (Ex Rhodie living in Australia 🇦🇺)
So much love from zimbabwe I can't wait to start making sausages for my people
Worcestershire sauce pronounced 100% correct 👌
Dankie Meneer!
Thank you so much Xman and Co, is it advisable to put wors in a smoker? I want to try it while making a brisket.