Reseal Pack

With Egte PlaasWors (Real Farm Sausage) Boerewors Spice mixture, you can easily prepare your own tasty South African Boerewors (Farmers Sausage)

This highly spiced blend is rich in coriander and black pepper with background notes of cloves and nutmeg.

With this blend 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 utilized though beef without the pork is also often used. There should be a minimum of 90% meat in the total weight of the finished product. Of the 90% meat content, no more than 30% should be fat. * ShopOnLion tip: For easy homemade wors, mince some thin cut frying steak and bacon.

 Cool the meat as much as possible +/- 2°C is recommended.

Mince the chilled meat. If you have our Multi-Mincer and Sausage Maker mince through the coarse plate.

Use 40 grams of Boerewors spice mix for every 1 kilogram of meat. Mix well with 33 millilitres of iced water per kilogram of meat.

At this point, you can add 10 to 20 millilitres 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 into a Sausage Maker in such a way so to ensure that little or no air exists in the mix.

Fill into 23 mm casings for thin sausage. To make thicker sausages user 28 mm Collagen casings.

If possible place filled casings on a hook in a fridge 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.