There is a lot of advice out there from expats. I am one of those that likes to get it right, and fast. So I scoured the internet, checked out recipes, tasted some of my mates boerwors, and finally made my own. This post is all about how to make boerewors, what equipment is needed and a few tips I have learn’t.
Trust me, this is the most important part. I had this schmuck expat sell me a “pump handle” sausage stuffer, proclaiming he was doing me a moerse favour at a discounted price. Needless to say he was offloading his piece of shit on to me. Saw me coming. Full price is about $60.00. They are crap, stay away. The downward pressure needed to force the meat through the pipe is ridiculous. As a consequence meat forces past the plunger, and it just becomes a mess. Never mind all the air forced into the wors.
Personally I use this upright stuffer. I paid $100.00, and they are available from Amazon. It is easy to load the minced meat, and most of the work is done by the handle and gearing setup. Also, it has an air valve to release air trapped in the meat. Mine takes about 5kgs, which is about ample. Any more and the pressure to turn the handle increases. If you want, you can mount the item on a work board. Personally, I use the kitchen counter, covered with a non-slip mat.
You could use an electric mincer, that stuffs at the same time. My problem with that, is that you have to cut the meat yourself, cube it and spice. Then you have to feed the meat into the mincer and hope that the constituents remain in their correct proportions. Unless you are an absolute perfectionist, and require your meat minced on a larger blade, to give it a rougher texture, I wouldn't bother. If you do, though, then you will not need the stuffer.
A Measuring Jug
Recipes and process to follow.