Thursday, October 08, 2009

Making Homemade Boerewors: Step 2 - The Process

What I sought was boerewors that tasted like the typical Pick 'n Pay variety. You can make your own speciality if you like. But for me I wanted to stick to the formula.

The Ingredients

Crown National Classic spice. You need to get this from Crown National in South Africa, and it costs R40.00 per Kg. It gives you the typical South African boerewors flavour. Forget the others. Anybody coming to Canada soon? I need more.

If you cannot get the spice, then it is a little trickier. Use the following mix for 10Kg of meat.

Coriander (Ground and Singed) 143ml

Cloves (Ground) 6ml

Nutmeg (Ground) 6ml

Salt (Fine) 71ml

Black Pepper (Ground) 14ml

Lean Beef Mince

Lean Pork Mince

Pork/Hog Casings (Your butcher will know what length is required)

Chilled Water 500ml

Wine Vinegar 125ml

For those of you in Canada or the USA, buy your meat at Costco for around $3.99 per Kg.

The Process

Be careful, the quantities will be based on 5kgs of meat, as this fits the equipment.

Use 3.5kg lean beef mince (NOT extra lean) and 1.5kg lean pork mince (NOT extra lean). Place in the mixer. Sometimes I use a 50:50 mix, it is personal choice. Add 250g of Crown National spice with 250ml of chilled water, to mixer. If you do not have the Crown National spice then add the other spices in the correct quantities. Add 65ml of wine vinegar if you want. Mix it all up by turning the handle on the mixer.

Remember to lubricate the stuffer tube and the piston.

Prepare the pork casings, by rinsing in water, preferably under a running tap by letting the water run through the inside of the casing. Roll the casing onto the lubricated stuffing tube, which is attached to the stuffer. Tie a knot at the end.

Now place the meat mixture in the top of the stuffer. Try not to trap air between the meat. Preferably have a second set of hands to assist you. Crank the stuffer handle. The meat will emerge from the tube. The second person must control the casing, to ensure it doesn't stick on the pipe. Keep cranking until the meat or casing is finished. Cut the casing, if necessary and tie another knot. Repeat the process until your desired quantity of wors is made.

Package your boerewors coils however you like and store in the fridge for 24 hours. Thereafter you can freeze. If you have casings left over, just store them in your fridge, and cover with salt. They will last for months. DO NOT FREEZE.

If anybody wants an excel spreadsheet to calculate cost, I can provide. The wors costs me approximately $5.50 to make, and it is fun. The worst part is cleaning the equipment afterwards, but hey, I have a dishwasher.

My friends love the fact that they get wors when invited over for a braai. Also, you can make batches for your mates. I charge out at $10.00 per Kg, which beats paying $18.00.

Also, it gets f**king cold here (-30Deg C) but I have a gas braai, with a lid. Come snow or shine, I braai. I fire up the braai, put the wors in and check on it periodically. What is more, once you have mixed the meat, you can make a batch of hamburger patties. Nothing like a burger with a boerewors flavour.

I haven't made biltong or dry wors yet. I am hoping somebody else can advise on that.

12 Opinion(s):

Loggi said...

Brilliant post VI. I am waiting for my feeder to arrive as we speak. I will try this recipe in a few days.

Vanilla Ice said...

After that lot, I am now hungry. I am going to fire up the old braai and make some boerie rolls. It's snowing outside too. Lekker.

Loggi said...

Bon Apetit

Islandshark said...

Great stuff VI - we're making some on Saturday (60kgs).

We use beef chuck and pork belly in a 2:1 ratio, which we mince ourselves. Just remove the skin from the belly, you don't want that minced up.

Islandshark said...

You get special droewors spice, I think also from Crown or Freddy Hirsch.

The important thing to remember is never use pork or pork fat in droewors. It's 100% beef - if you use very lean beef cuts, just add some beef fat.

You can use the thin casings, but we've found it such a struggle that we use thick casings and just flatten the stuffed casings before you hang them to dry.

Friends of mine converted an old industrial fridge by mounting a huge fan at the top and filters at the bottom - the fan was so powerful it sucked the coriander off the biltong! Added variable control and you have biltong / droewors in 2-3 days!

Vanilla Ice said...

@IS. Are you using an electric mincer, or manual? Once you mince, are you then using a stuffer, or are you stuffing directly? How much longer does it take to prep the meat, cubing, mincing etc? I have heard the smaller mutton casings take forever to stuff, up to 5x longer.

Anonymous said...

A little useless information about history : At the time of the second boere war around 1900 a
" Burenwurst " = boerewors was introduced in Vienna and became seriously popular. At that time a small portion of the price of every wors sold was deducted, combined and this money was sent in symphaty to the fighting boere in South Africa.
The "Burenwurst" is usually boiled in water. It containes pork meat as well. It remained a popular bite still today.

Stateside Expat said...

My mom has been making homemade boerewors and biltong for the past 4 years or so. The biggest expense for us is actually getting the spices, we import them from SA/Namibia because you can't get anything close here in the States.

nothing better than a braai in the land of the barbeque!

Anonymous said...

Good Mix VI...

For a slightly more "Karoo" flavour to the wors add a pinch or two more cloves and substitute the pork fat for sheep tail fat, but make sure it is a little coarser than the pig fat.

Let me know how you like that one...

Crown National is excellent spice for all types of drying and braaing goodies. Freddie Hirsch is also VERY good.

Crown National:
+ 27 (0) 11 201 9100 or email
marketing@crownnational.co.za
http://www.crownnational.co.za

Freddy Hirsch:
Have a number of branches around SA. Numbers are all in "Contact Us" page.
http://www.freddyhirsch.co.za/

Some good recipes and other tools at:
http://www.biltongmakers.com/
and
http://www.makeyourownbiltong.com/

Hope this helps...

Angulus Calx said...

Hi Gentlemen
We are a group of Saffers in Arizona that makes out own boerewors.
Spices are also "imported" from SA, but some of the guys makes their own.
We bought a big grinder/stopper from a meat equipment company in California. http://www.hudsonbutcher.com/grinder.asp
Excellent machine. We easily do more than a 100 kg of wors on a saterday morning.

The one thing that I don't really see in this post is a discussion on the fat content.
It does not matter what spices you use, if the fat content is out of wack you sit with crappy wors,
The fat MUST be between 30% and 40%

Less than 30% you sit with "hartstigting" wors. Dry and not very tasty.
More than 40% will annoy your wife...
:-)

Fat is the flavor carrier in meat, and if you get that right, you will always have magical wors.

Vanilla Ice said...

@Angulus Calx. Ja, I overlooked the pork spek. You are right; too lean and it is dry. Too fat and the braai has major flame ups. You need a jug of water handy.

Exzanian said...

jirre, but isn't that flare up of flames, the singed arm hairs and teary eyes all part of the joy!!!!
Lekker man! We do braai here in UK, but it is nothing compared to the huge half oil-drum and grate that I remember so well in SA....