Thursday, October 08, 2009

Making Homemade Boerewors: Step 1 - Equipment

The strange thing is that back in South Africa, boerewors was considered the cheap braai accessory, yet as an expat, it is something you miss the most. Most of you can buy boerewors at a nearby South African meat store, but usually the prices are stratospherically high. My local store charges $18.00 per Kg (R130.00), I kid you not. Dry wors costs $140.00 per Kg (R1,000.00). At these kinds of prices, it pays to purchase the equipment and make your own. Even if you did the maths, you will cover the cost of the equipment inside of 6 months. Feedback from a recent commentator suggests that SA prices have also risen dramatically, and are in the region of R50.00 per Kg. So it may also pay for South African residents to consider this post.

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.


Sausage Stuffer

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.

Meat Mixer

You don’t need a mixer; you can do it by hand. Personally, I found that hand mixing was very messy and sometimes I wasn’t able to consistently mix the different meats and spices. So I bought the mixer. It cost $150.00. You place the minced meat in the top, together with your water and spices, and you simply turn the handle until it is all mixed up.

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 Scale

A Measuring Jug

Food Grade Lubricant

You don’t have to use lubricant, but I find it easier. Get a food grade lubricant to cover the sausage stuffer pipe, and to lubricate the stuffer piston. It just makes life easier.

Recipes and process to follow.

3 Opinion(s):

Exzanian said...

That's a lot of work to get wors but I suppose worth it for the die hard "boerie" lovers. For me, Pork bangers on a hot fire are hard to beat once you get hooked to me...

Anonymous said...

@ExZ. It looks like it, but it isn't really. Inside of an hour you can easily make 10-20 kgs.

Anonymous said...

Noooooo Exanian,Pork bangers?