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- เผยแพร่เมื่อ 29 ก.ย. 2024
- Join us where we share our Easy Boerewors Recipe with you guys. This recipe is a Traditional South African Sausage recipe that you and your guests would enjoy. Join this channel to get access to perks:
/ @xmanco
4.5 Kg of meat mixture use
Spice ingredients :
35g Salt
40g Coriander
2g Nutmeg
2g Ground Cloves
6g Black Pepper
80ml Brown vinegar
60ml Worcesterschire sauce
2g Rosemary
150ml Water
Optional
30ml Chutney
30ml Oil
Dash of Jelapenos to taste
This is so easy - you can do this at home like a legend.
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Leeeeettsss Doooo THIS!!!
Cheers for now.
Xman & Co.
Hey Brother! Thank you so much for this video. I want to make boeries and had no clue. Baaie dankie meneer!
This is the best wors I have ever had and made thank you
Im so happy that you enjoyed it. Awesome news. Thanks for your feedback and stay safe man. 🔥🔥👍
OMG I made this last night, my meat was a good ratio of fatty beef trim and nice pork trim.
I cooked a bit that was left over from filling the casings...drooling just remembering the mouthwatering taste.
Thank you @xman&co
Such a huge pleasure. So happy that you tried the recipe and that you are enjoying the meat. Stay safe hey...🔥🔥👍
@@XmanCo Just wanted to say that I made more wors recently and introduced the Kiwi family to it, and even those who didn't 'eat meat' ate these 'wors' down super quick. About to go and make another batch today. Love this recipe.
Thank you 🙏🏽
One of the best simple recipe thank you
Can’t wait to try make some. Do you perhaps have a recipe for mutton wors?
Oooh wow how lovely! I miss boerewors sausages. Thanks for sharing how you can make them. Love all your videos too. Shall try making these one day👍👍👍
Hi Sharon, Thank you so much for the comment and the ongoing support
Nice and clear, thank you .
Oh I like it that's great
Thank you
oh my goodness that looks so good
Thank you so much. Appreciate the visit. Stay safe...👍👍🔥
Excellent! Thanks for sharing!
Thank you sir!!. Appreciate the ongoing support. stay safe...
@@XmanCo you’re welcome and you too!
So much love from zimbabwe I can't wait to start making sausages for my people
Thank you so much man. Yes keep on cooking thats awesome and stay safe hey. 🔥🔥👍
Can I join you??? Byo 💯
@@theotad933 do you still wanna start?
@@ngonidzashesendama2471 already moving with speed
@@theotad933 nice 🙂 I want to start this business
Looks a amazing. I leave mine uncovered in the fridge for 24 hours. It dries the skin out and gives a great snap when you braai it.
Totally agree. We also leave the wors in the fridge for a day before using or freezing them. Thanks for the comment and the support. 🔥🔥👍
awesome
Thank you... 🔥🔥👍
where do you get the casings? and what size are they? thanks
Dankie on it right away.
What type of chutney do you use? I’m an American that knows nothing about chutney but I am trying to make authentic boerewors for a South African who now lives in Bellingham Wa USA! Thank you
Mrs Balls chutney
Hi,
I tried this but came out dry even though I added more fats. The casting releases more fat when I braai it and leave the boerewors dry. What would be the solution on this?
Use pork spek(fat) on 30 kg mix it's 6kg pork spek 24kg meat.. Not the inside fat..
If you mix the spices into the meat bf you grind it
That way you don't mess up the ground meat with over touching it . I always do that it works well
Thanks
Oh, thank god! A proper Saffer accent means this is a good recipe.
Gooi middag Xman & Co.
Do you guys have a lekker recipe for Sossatie wors. If yes please can you share it with us. Ek is Baai lus vir Sossati wors. Assablief. 🙃
More meneer, ons het nog nie een nie maar ek gaan een vir jou maak! kyk uit vir die video. Groete Xman
@@XmanCo Baai baai dankie. Ek sal verseker die vlog dophou. Geniet verda jou middag
Ken Australia 🇦🇺
I see you put a secret extra ingredient in the mix... 'n bietjie boer bloed. Plaster on the hand afterwards. 🤣
Ha Ha I was wondering if anybody would pick that up - Guilty as charged lol. Well done spotting it. stay safe man
Oh and come on, we want to see the blooper where you hurt your thumb 🤣
Hahahaha you have a good eye... might share that sometime lol. 🤣🤣🔥👍
Bru you can't just say stay tuned in every video and then just cut to you continuing to talk xD
🔥🔥👍
Can’t wait to try my hand at making some Boerewors myself. We usually make our own sausage in the Fall after hunting season or after we butcher some hogs. My South African Friends keep talking about it so I am excited to surprise them with some Boere make in America! Thanks for sharing.
That awesome so you have the understanding already and should be very easy for you to make this then. They will be so impressed...
Bly om te sien n boer wijs vir de wereld hoe om regte boerewors te maak
Baie dankie waardeer die boodskap
How much influence does Dutch cooking have on Boer cooking? Looks brilliant all the same.
Very good video and easy to understand it. My Zimbabwean wife introduced me to this gem and after paying a fortune for these sausages here in Europe, I consider to actually try my luck making my own one. Sadly don't have the meat grinder and sausage maker, so gotta do shopping first - are there any particular considerations for meat grinders or sausage makers to pay attention to?
Good day I wanted to find out If I could use this recipe for sausages with a 80% beef and 20% lamb fat mixture as we cannot consume pork.
Thumbs up for using fresh spices and not the usual store bought pre mix , msg etc.
can’t wait I to try out your recipe.
Hi Shameer, yes most definitely you can do exactly that. We love using Lamb fat too. Enjoy making sausage man. And stay safe. 🔥🔥👍
Hey, thanks for this video. Expat South African here, living in Vienna. Today I decided I'm going to to try my hand at my much-missed Boerewors. Two questions:
Can I substitute lamb for pork? (I loathe pork).
2. Where can I buy an encaser?
Thanks!
Ja jy kan!
Jy hoef nie vark in te sit nie.
Net bees met bees vet is ook reg.
Geniet dit van die Vrystaat af!!!
That recipe looks so good. I'll be trying it today. Never added rosemary before. I love rosemary. BTW it's pronounced wooster sauce after the city in England called Worcester (also pronounced Wooster)
Greetings, Been back in the UK for 15 years, and only just got around to buying decent size mincer & sausage stuffer. Any advice on the size of the holes in the "mincer plate". Ours came as standard with 6mm. My worry is that might produce too finer mince. Many Thanks
Perfect Boerewors recipe. I always eat Boerewors when I visit South Africa.
Thank you.
Cheers from Germany
Thanks you for your ongoing support man and the comment. We love boerewors too. Stay safe hey...
If I use 2.7kg of beef brisket and 1.8kg of pork shoulder. How much extra fat should I use. Or would there be enough fat ratio within the meat do you think?
I haven’t had boerewors since 2017😢. Thank you!
Hey buddy. Hope you're well. Tell me, do you use sheep or hog casings, I know you can used either but what do you personally use?
I normally use Hog casings. Especially when making boerewors. Because of its size etc. Hope this helps.
@@XmanCo Thanks so much. Hope you guys are doing well in Canada. Looking forward to seeing your new videos soon.
Thanks man. Hopefully drop a video this week. Would be a vlog at this stage. Waiting for our shipment for all our gear. Stay safe hey
Since I moved to USA in 2016 I have been missing this in my life. Thank you so much for this video.
So happy that you enjoyed the video. Stat safe man
Same here, moved here 2015 and now finally I can do this recipe 😊 so excited
Ditto. Thanks m8.
We're can I get the filler lk the one you using
Hi there this spesific one is all the wat from Italy. Im sure you can buy this particular one online. Hope this helps. Stay safe. 👍🔥🔥
Thank you so much for this video. The clarity is impeccable.
Nice work bro but you need to get yourself some nice sharp knives.
Love your content though.
When you ay ground cloves, do you mean garlic that has been crushed?
Thanks - used your video to make boerewors for the first time in my life - we're in the US, so this was my first taste of boerewors in more than five years, and it was GREAT. Question, what do you use to measure out the spices in grams? I used the meat grinder to fill the casings, and will be buying a vertical stuffer for the next batch.
Hows things man. I have a small scale that I use that is very sensitive as most normal scales dont measure those small amounts. Its a pocket scale and very sensitive. Hope this helps. So exciting man. You going to love this. 🔥🔥👍
Thankyou for this video and recipe. Our pork was 50/50 meat to fat, we doubled the mango chutney and omitted jalapenos, and used natural hog casings. They are FABULOUS. We would probably increase the chutney even more, but seriously this recipe is the best "sausage" we have ever tasted. it takes flavour to a whole new realm!
How much extra fat did you add? Thanks cheers from NZ
I made my first Boerewors tonight. Followed this recipe exactly except for the jalapeños. I used English malt vinegar and mango chutney
This is is sooo freaking good I'm speechless.
THANK YOU!! so much for sharing your recipe. This is really on another level.
So happy that you enjoyed the video and the actual recipe. grateful for the feedback too. Glad we could help you. Stay safe hey and keep on grilling...
Kindly asking for the spices to be added
Awesome job Xman, nothing, and absolutely NOTHING, smells better than boerewors on the braai !
Totally agree man. Stay safe hey. 🔥🔥👍
Excellent video, well done. You can also consider throwing in ice instead of water into your mince mix before making the wors to keep the fat cold.
That works like a bomb. You are so correct. Stay safe and thanks for the support man. 🔥🔥👍
What casing do you use?
Normally sheep casings.
According to South African government regulation, boerewors must contain at least 90 percent meat, and always contain beef, as well as lamb, pork, or a mixture of lamb and pork. The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat.
Also smearing happens when, yes equipment over heats and also when your mincer knife is not sharp enough.
100% correct as the new laws are now in place. Adjust accordingly. I think my video will portrait that we only used meat and no other replacements with 30% of fat max. For selling purposes I would definitely stick to the rule book. Thanks and noted. 🤣🔥🔥👍
Had Boerewors and Biltong in Iraq thanks to my SA coworkers and mannnnn have I been craving both ever since I left.
It seriously is addictive and so delicious. Stay safe man. 🔥🔥👌
kan mens uie in jou mengsel sit?
Verseker. Kan nie sien hoekom nie. Dalk fyn uie want jy gaan hom braai en as dit te groot is gaan dit crispy wees. Tensy jy so daarvan hou. Geniet hom. 🔥🔥👍
Howzit Xman.
I have noticed that on your dry wors recipie you don’t use Cloves and also your salt content is 35g for Three (3) Kg of vleis.
On your fresh wors recipe you use the same qty of salt and spices for Four (4) Kg of Vleis.
Is this a typo?
Please can you correct that if it is or if not a typo could you confirm the differences are legit. Also one last question. What cut of vleis are you using and what cut of vleis are you taking the fat you use from.
Love your videos and love the facilities for braaiing you have. Durban was once the best part of the world. I loved going there on holiday. I miss mother Africa terribly.
Dankie Boet. Ken (Ex Rhodie living in Australia 🇦🇺)
Hi there Sadza Snake, I had another look at the qty's and they are correct to our recipe. Remember you can play with the salt. With dry wors we add more to less meat as this is part of the curing process. Some people like it more salty and then you need to add more. These qty's are perfect for us. I like to use belly of the beef, so some call it flap meat. This normally have some fat included. When I add fat I look for fat around the same are the stomach - Belly - Flap meat. Truth be told you could use just about anything really. As long as you make sure you do not add pork to your "Droewors" as this will go bad and not good or healthy for us. Hope this helps? Stay safe and appreciate your support. 🔥
Thanks from Germany, this looks so delicious
Was just wondering - what casings did you use? I've just bought "Weston 19-0111-W 19mm Collagen Sausage Casing" which comes unsalted. They also don't specify which animal (sheep, cow, etc) the casing is from, which is odd. But ja, was wondering what you would use, and what's best.
Hi Jean, somehow your message did not appear on my message screen till now. I normally use 30-34mm Hog casings. This is now for traditional boerewors. its a big casing true to SA boerewors that we enjoy. Offcourse you could go smaller to about 28mm. 19mm is more for drywors (Droewors). Hope this helps. Stay safe man.
Thank you very much for this app and it’s
Sorry but I am not 100% clear on the meat/fat portions: its 60/40 beef/pork, beef is 70/30 beef/fat, you added some beef fat, was that to get the beef/fat to 70/30? I think so? The 40% pork is just a straight 40% pork, shoulder, roast, etc.? Going to try this right away. My son spent 2 years in SA and loves this sausage. Thanks for GREAT video.
No probs. Yes you have it correct as described. Im sure you guys are gonna love it so much. Appreciate your comment. Stay safe man. 🔥🔥👍
Who would thumb down this LOL. Great Boeri well done.
I was wondering about that LOL. Thanks for the support man
We were talking about making some of these just the other day. I used to live in Worcestershire, not far from where it’s famous sauce was made. I must get a sausage press and get making ready for our summer. Hope you’re both well.
Hey there Static, thank you. Yes you definitely have to give this a go. Im sure you will love it. All good here and hope you guys are well too. 🔥🔥👍
Hi I traditionally distrust the sarth efrikan accent because of your history of crimes against humanity
No problem. Dont waste your time with this channel then.
Dit lyk lekker maar nou waar is die link met die resep. Groot. Asb. Dankie. Jammer vleis is nou so baie duur.
Baie dankie. Die resep is in die beskrywing onder die video. sal nie op jou tv wys nie maar wel op die rekenaar. Het dit ook hier onder gesit. Groete
4.5 Kg of meat mixture use
Spice ingredients :
35g Salt
40g Coriander
2g Nutmeg
2g Ground Cloves
6g Black Pepper
80ml Brown vinegar
60ml Worcesterschire sauce
2g Rosemary
150ml Water
Optional
30ml Chutney
30ml Oil
Dash of Jelapenos to taste
I immigrated to the Colony about 3 years ago, and I've yet to find anybody who can make decent wors. When you put what they call Boerewors on the braai, it ends up hard and dry, and looking like a skaapworsie and tasting like nothing but cloves. These so-called "Afrikaners" have no idea good wors is.
It definitely is hard to find good boerewors. The boerewors should not shrink and should be moist when removed off the fire... Thats what we call propper boerewors and we make ours accordingly. Thanks for the comment. 🔥👌🔥
Informative ❤
Clear explanation.. thank you broh.. amma try this
Fantastic news. Thank you!!!🔥🔥👍
I really like your cooking videos. Where can I get that boerevors squeezing machine from? Can it be shipped to the US?
Hi there, this machine is actually from Italy. I will have to look into it. Will put it on my list to do. 🔥🔥👍
Thank you so much Xman and Co, is it advisable to put wors in a smoker? I want to try it while making a brisket.
Yes definitely a good idea. 🔥🔥👍
Wonder what cut of beef is used or ideal? Rump, porterhouse? Etc
Hi there, so many different oppinions out there. We personally like c grade rump - fatty and yellow if possible. Otherwize we love sirloin because the fat cao but most of these cuts are perfect. Hope this helps. 🔥🔥👍
Finally a proper video on how to make wors. Well done looks amazing. 😊
Thank you
Hie
Where are u based would like to have 1 on 1 with u, u seem u can help. Me on my project
I would one day love to try my hand in making boerewors. Xman, jy weet wat jy doen!!
Baie Dankie meneer ek waardeer jou boodskap.
🇿🇦
👌
Nice detailed video. Just a thought. Mix your spices, veg and fluids (without the water) before cutting meat so it can infuse the flavors. Then cut the meat into cubes and mix. Add the spice mix and crushed ice to the meat and grind it. That will help to ensure all is mixed well and the meat is not over worked before stuffing the casings. Hope this helps. Enjoy.
Thanks Martin, appreciate. 🔥🔥👍
Worchester sauce is not traditionel!
hey guys. i cannot wait to try this recipe and make my own boerewors soon. ive recently purchased an electric meat grinder and would love your advice on how you clean, maintain and store your plates and blades? do you leave in rice or freezer like some do? do you wipe a bit of oil before storing and if so what oil or spray would you recommend? would be great to get your wisdom in this lol. ty for such great videos.
Hi Mathew, it is quite the thing to clean. Lol. I use normal "Spray and cook" - its an oily spray bakers use. This really helps. We are living close to the ocean so corossion is a worry and thus far this has helped. Cleaning I sometimes boil water and let the bits lie in the water with soap. Hot water removes the greasy fats easier. Hope this helps. Shout if you need anything else. 🔥🙏👍
May I ask what size funnel/nozzle you used please and also what size skin casings too? Ty again so so so so much I frikn love your vids ☺️
Offcourse, the nozzle size was a 20mm and i used hog casings 28/32. Hope this helps. You could use smaller but we love real thick boerewors. Thanks for the ongoing support and you are more than wellcome. Stay safe 🔥🔥👍
I see you put your pointing finger on the blade. I also did that but learned not to. If you process 10 bucks after hunting the blades top eats up your finger. Lol
Ha Ha Johan I can see that being a problem lol. Thanks for the advise and stay safe man
good vid and a nice variation. am i correct to say that the salt content is very low? seems less than 1% as it is a 4.5kg mix in your description and 35grams of salt
Hi there yes the salt sounds low but definitely tasty. You could add more but to be honest the boerewors tastes amazing. I wouldnt add much more that that. Hope this helps. Stay safe man 🔥🔥👍
Hello & greetings from Germany… I followed your instructions and made some Boerewors, which was delicious… Thanks very much!
Please excuse the dribble that may be coming over my 'smart phone' . 😝🤪
Love it, No problem at all!!! You are most welcome
MEDU provide the sausage whole production line, from meat grinder to the smoke oven, even sausage casing. Welcome to MEDU!
Peaceful and calm ouboet… Dankie maan😊
Dit is hoe men's boerewors maak. Basic. Niks fancy nie. EK weet sommer dit gaan amazing smaak. EK wonder Wie het jou n thumbs down gegee? Dis seker n finger fault want jou resep is perfek. Well done broer.
Dankie meneer. Ek waardeer. Ek verstaan ook nie altyd hoekom daar nou en dan iemand negatief kan thumbs down nie lol. Die boerewors was maar lekker. Bly veilig hoor. 🔥🔥👍
The ice water for the mincer bits was a great tip. Love this channel.
Glad you like the video. Huge pleasure. 🔥🔥👍
Thanks for another great video, Blessings
Thanks Denis, have an awesome Sunday...🔥🔥👍
I'm trying to make it this afternoon. The spices you have listed are for how much meat??
Hi I think it stares 4.5Kg... enjoy the Boerewors... 🔥🔥👍
Howzit. I've got 2 none SA friends that are gluten intolerant, so I was thinking of using white vinegar as malt vinegar has gluten. Would you recommend me using white. Would it change the flavour?
Hi there, you can most definitely use white vinegar. There would be a slight different in taste but it will still be great. Enjoy your biltong making!!! 🔥🔥👍
Remember the vinegar is to preserve thr meat. So you will have the meat in the vinegar not too long like overnight as this will always give you a different taste. We do vinegar for about between 30min and 2 hours max.. just a thought. Very nice gesture looking out for your mates. 🔥🔥👍
Craving this sausage. Now I get everything and make it myself. ❤ from Ireland. When you get boerewors, there is one you eat in the kitchen while cooking and one for the table 😂
Jalapenos? Is jy mal???
Thank you so much
Well explained👌never came across a video that is so detailed and well explained. Lekker job man!.
I appreciate that! Glad you enjoyed the video man. Stay Safe!!!
Took me to long to find this channel. Gonna be trying my hand this weekend with pre minced meat for first bash at it. Also ordering some iwisa maize for pap and sous. Hard to find it stateside.
Great video, the ice tip was a new one for me ...as previous efforts always had melted fat ...also the mince it once and then use sausage stuffer rather than use the mincer a second time to put into the skins....I'm looking forward to trying this with my Grabouw wors recipe :-)
A huge pleasure. So happy that you enjoyed the video and glad to hear you going to try it. Stay safe man.🔥🔥👍
Hey fellas. What’s the meat weights in this recipe? You refer to 60-40 as the ratio, but I didn’t catch any actual meat weights.
Hi there, i had a look and its in the video on a clip board. The mixture in total is 4.5kg and you can use the recipe in the description. As far as the ratio on this weight. It will be 2.7kg beef and fat together and 1.8kg of pork. Hope this helps...
@@XmanCo followed the proportions except flipped the beef and pork amounts, so 2.7 pork, 1.8 beef. Tasted absolutely fantastic. I would suggest for those who like to experiment, take the salt amount, reduce it by 10 grams. Then add either soy, or msg for 10 grams. If using soy, reduce the water by 10 ml. The umami flavor that adds is insane. Highly recommend.
@@arnoldusellis4643 great suggestion. Glad you enjoyed the recipe. Stay safe man. 🔥🔥👍
Made it today, it was epic!
That's such awesome news man.
@@XmanCo I moved to Prague from SA and this was an awesome taste of home. Thanks
Hello , thanks for sharing the mix 🇿🇦🇿🇦, I got the butcher to provide the beef and pork exactly to the ratios ie 4.5kg mix with the fat content explained, ( I realised I did the wet ingredients as grams 😩) .
Mixed mince and ingredients and left overnight in the fridge , following morning dropped off at butcher to pipe them into skins .
Just off the bbq🇦🇺 and it has turned out dry and crumbly……
Any tips where I went wrong ?
I could add about 50% more of the ingredients to intensify the taste.
Hi there, sorry to hear that. I have had that too when I started and what I realized was that I minced them too course. This is where the crumbling is coming from. As far as spices im not sure how much you have used. If I remember correctly the recipe in yhe description should be for 3 kg. I will double check. When the butcher stuffed the wors he could have not used all the juices? Not 100% sure why it would be dry. Hope this helps a bit? As far as the taste you can definitely add more spice if it is not strong enough. Once again the spice mix we do is normally perfect and very tasty. Hope this helps you in some way. Stay safe. 🔥🔥👍
@@XmanCo thank you for the speedy reply and the tips , I will try next round with 3kg mix.
It could have also been dry also beacause I incorrectly measured the wet ingredients.
It was first try so hopefully much better from here , we have limited supply of wors here ( in Sydney Australia ) so looking forward to supplying to my family here when I get it right.
Huge pleasure. Maybe up the spices slightly and gringd the meat once more. Here is the spices I use.
4.5 Kg of meat mixture use
Spice ingredients :
35g Salt
40g Coriander
2g Nutmeg
2g Ground Cloves
6g Black Pepper
80ml Brown vinegar
60ml Worcesterschire sauce
2g Rosemary
150ml Water
Optional
30ml Chutney
30ml Oil
Dash of Jelapenos to taste
I would add the oil and the chutney if you could.
Regards
No vinegar unless its droer wors
You can most definitely add the vinegar for flavour. Its not there to preserve. But still your choice. Have an awesome weekend.
Shot boet, great video with great instructions.
Thank you. Appreciate the comment man. 🔥🔥👍
I am at the village and network weak but I will be happy to know more
Gotav muito da receita em em portugues
Thanks
Simple easy to follow stuff, thanks bru
Glad you enjoy our content! Stay safe boet!
I still don’t Know how to say it😂😂
I would try and say it is like this - Boo ra wooohrs - If this makes sense lol. anyways enjoy hey...
That tip about only grinding it once is vitally important. That's the difference between Boerewors and English-style sausages, and something a lot of commercial makers don't get right. Over working the meat develops the myoglobin and sticks it all together in a sort of meat cement. English sausages tend to use rusk to soften this mix, but because there's no rusk in Boerewors, it'll just be rock solid when you cook it. Boerewors is more like a loose association of meat, fat, and spices stuffed in a skin, not a homogenous mass.
Thanks for the insight. A question for you, can I add rusks and still call it a boerewors?