This highly spiced mixture rich in coriander and black pepper with background notes of cloves and nutmeg. using the mixture and following recipe, you can easily prepare your own South African boerewors style meat.
Use the meat by itself to make tasty burgers and meat dishes or stuff into sausage casing for boerewors style sausages.
Recommended steps for making boerewors meat.
Traditionally a 70% beef, 30% pork blend is used. For easy homemade wors mince thin cut frying steak and bacon.
Cool the meat to +/- 2°C.
Mince the chilled meat. If you have our Multi-Mincer and Sausage Maker mince through the coarse plate.
Use 40-grams of Egte Plaaswors Boerewors mix for every 1-kilogram of meat. Mix well with 33-milliliters of iced water per kilogram of meat.
At this point, you can add 10 to 20-milliliters of vinegar or chutney per kilogram of meat (this step is optional).
Mix thoroughly with the meat and then mince again. If you have our Multi-Mincer and Sausage Maker this time use the fine plate.
The mixture is now ready to use in any dish or stuff into skins to make boerewors style sausages.
Suggestions if you are stuffing sausages
Place the product in a Sausage Maker in such a way so to ensure that little or no air exists in the mix.
Fill into 22 mm casings for thin sausage. To make thicker sausages use 28 -32 hog casings or 28 mm Collagen casings.
If possible place filled casings on a hook in a chiller to allow excess moisture to run off.
Remember that temperature is key. The colder the process from start to finish, the longer the shelf life of the sausages.
This packet contains 1.1 kilograms Egte Plaaswors Boerewors mix, enough to make 33 kilograms of boerewors meat
|
Food
Safety - Quality Guaranteed
Certificates of
compliance on all ingredients.
Rated to take part
in the AIB international Food Safety Program.
HACCP certified
by the South African Bureau of Standards.
| Only £
with free delivery within the UK. |
For Delivery time and related information click here
|
|
