Follow these steps to make boerewors
Step 1: Recipe
Do this when making boerewors
- Use sheep intestines as casing, it must be of 22mm to 24mm diameter.
- Use 90% meat: ± 70% beef, ± 30% pork/lamb.
- Add up to 30% fat to the 90% meat.
- Add 10% liquids and spices.
- Add your unique blend of freshly roasted coriander, cloves, salt, pepper, cumin and nutmeg.
- Add cold water, brown vinegar, and Worcester sauce.
- Use your own unique recipe.
- Make your boerewors repeatedly. Allow as many people as possible to taste and to give you an honest opinion.
- Put your boerewors on a plate in the fridge and look at the colour the next day — customers prefer to purchase red coloured boerewors.
- Mix your boerewors ingredients effectively.
- Work with cold meat and ingredients for the perfect boerewors look.
- Under METHOD a description on how you work your ingredients is required.
Step 2: Ingredients
Step 3: Meat and Spice
Do not do this when making boerewors
- DO NOT add chopped onions, garlic, chilli, ginger or any fresh herbs, vegetables or lemon juice.
- DO NOT add MSG or preservative spices.
- DO NOT add goat or game meat.
- DO NOT add too much of a filler, like breadcrumbs or oats.
- DO NOT add soy.
- DO NOT use plastic or man-made casings.
- DO NOT use thick casings.
- DO NOT add too many cloves, vinegar, or Worcester sauce — turns boerewors black.
- DO NOT have any overpowering tastes — too much of anything.
- DO NOT add too much fat.
- DO NOT overstuff your casing — you should be able to twist the stuffed boerewors.
- DO NOT add too much stuffing in the casing — it will burst while on the fire.
- DO NOT stuff your boerewors too fast — it melts and smears the fat.
- DO NOT add curry, chili, or garlic (dried or in powder form).
- DO NOT add cheese, chili sauce, tomato sauce, chutney, and mustard.
- DO NOT add alcohol of any kind.
- DO NOT state alternative ingredients in one ingredient (i.e., ‘brown or white vinegar’)
Step 5: Casing Prep
Step 7: Presentation