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.
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.
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.