Boerewors
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Release Date 29.04.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 8mm
Ingredients
Meat
- 600 g Beef R3 20 % Fat
- 350 g Pork S3 20 % Fat
Liquid
- 20 g Cider Vinegar
- 30 g Ice Water
Casings
- 1 m 30/32mm Pork Casings
Herbs & Spices
- 16 g Table Salt
- 2 g Ground Black Pepper
- 1 g Ground Coriander
- 0.5 g Ground Cloves
- 0.5 g Ground Allspice
- 0.5 g Ground Sweet Paprika
Instructions
Preparation
- Soak the 1 m 30/32mm Pork Casings in cold water for 30 minutes.
- Prepare the spice mix with 16 g Table Salt, 2 g Ground Black Pepper, 1 g Ground Coriander, 0.5 g Ground Cloves, 0.5 g Ground Allspice & 0.5 g Ground Sweet Paprika
- Prepare the 30 g Ice Water
- Prepare the 20 g Cider Vinegar
Grinding
- Grind the 600 g Beef R3 & 350 g Pork S3 through the 8mm plate.
Mixing
- Mix the ground 600 g Beef R3 & 350 g Pork S3 with all the spices, the 20 g Cider Vinegar & 30 g Ice Water.
- Mix until the sausage mix is very sticky.
Filling
- Fill the sausage mix firm in to the 1 m 30/32mm Pork Casings. Form a large coil.
Storage
- Store in the refrigerator for up to 2 days or freeze for later.
Instruction Video
Notes
wonderful if fried or on BBQ
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INFORMATION
As an Amazon Associate I earn from qualifying purchases.Nutrition
Nutrition Facts
Boerewors
Based on
1000 g
Amount per 100g
Calories
200.23
% Daily Value*
Fat
14.04
g
22
%
Saturated Fat
5.31
g
33
%
Trans Fat
0.75
g
Polyunsaturated Fat
0.54
g
Monounsaturated Fat
6.14
g
Cholesterol
63.60
mg
21
%
Sodium
683.61
mg
30
%
Potassium
288.34
mg
8
%
Carbohydrates
0.30
g
0
%
Fiber
0.14
g
1
%
Sugar
0.02
g
0
%
Protein
16.90
g
34
%
Vitamin A
26.07
IU
1
%
Vitamin C
0.04
mg
0
%
Calcium
18.67
mg
2
%
Iron
1.65
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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