As a South African I have to admit you got this pretty good, personally I use lamb or sheep casing but for SURE not artificial [ tnx for that]after either mixing ingredients or after making will leave in fridge 24 hrs to marinate further before freezing to keep, or just like that hang it up to dry in cool air for droë wors, you did great - let me know if you want to come over for a braai!
I've watched three of your videos now and I am very impressed with your knowledge of South African food, the Biltong, Droëwors and now Boerewors videos. Boerewors is great with another South African staple food, known locally as Pap (pronounced as "pup") which is a porridge made from maize (corn) with a tomato and onion gravy. I haven't looked to see if you also made other South African favorites such as Melktert, Koeksusters and Vetkoek just to name a few. South Africa has a lot of amazing traditional dishes which varies from population group to population group. If I ever traveled to your country, you would be my number one butcher.
Quite simply the best recipe for boerewors that I have come across and I have been making it for thirty years. So proud to see our South African traditional recipes showcased on this prime channel. You have to visit South Africa and be treated to a braai. I hope I can help with the pronunciation - try Boo (like a spook) ruh ( like huh? But with the r = ruh) - vawce or vourse ( like course or coarse ) = boo ruh vourse. Or drew a vourse. Hope this helps but the recipes for the sausages and biltong are great. Well done.
Thanks for that pronunciation lesson . I like to try get it right if im useing someone elses language. 👍👌. I made a small batch (2kg) couple days ago to try. Fried a small patty first to taste. Oh My God. Fantastic To say im a fan is an understatement.
I love the way you lay out your ingredients and explain each one as you add them to the mix. It makes following the recipe much easier to follow and helps me make sense of it all. Great job. I'll have to add this one to my list of things to try
Brother, I've binge watched your biltong/ south African sausage/ summer sausage videos and wow! I'm so thankful for you making these videos. I spent many months in Australia and new Zealand (lots of south africans) where I discovered borovaus and biltong (spelling) and I've been craving it ever since! As a Texan I appreciate the summer sausage videos and will be jumping in the cured meat band wagon asap!!! Thank you brother your videos are amazing so informative!!!!!
I have tried your recipe. It took me back a few years. WELL DONE. You have captured the spirit of Boerewors really well. It's one of those things that South Africans who find themselves outside SA miss the most. I am in Europe and it helps to taste great food. Great Job.
I’m from SA and make BOEREWORS all the time. Since I also make a lot of salami, I have been watching your channel a lot. I’m very impressed with your boerewors effort and must comment positively about that. One thing though, we rather use sheep casings. Nevertheless, I think you did a great job 👏
Now take a hotdog bread-roll . . .grill some onions to caramelized perfection, add a long piece of boerewors and make yourself a "boerewors hotdog" or like we call it ,a "Boerie Roll" . deeelish !!
You have captured the spirit of Boerewors really well. It's one of those things that South Africans who find themselves outside SA miss the most. I know this first hand from my deployments to the DRC and various other places outside SA. There was always a large Boerewors "order" on every re-supply flight! I find lately that I enjoy a slightly smaller diameter Boerewors (about 20mm), and it is also easier to braai to perfection. Although it's not traditional, I sometimes add a touch of ground Cumin to my recipe - not enough to change the character, but it makes an interesting flavour variant...
As a South African "Ek keer dit goed" (I approve). This is the real deal, however... ALWAYS cook over wood-coal fire... it HAS to be more crispy than this!
That's a very good boerewors you got going there. Put a section on a hot dog roll with fried onion and tomato and you have what we call a 'boerie roll'. Great stuff Eric!
compared to your first boerewors video the texture on this one is spot on. the first one looked a bit too fine, with a fair bit of protein extraction, but this one looks identical to the sausage sitting in my fridge. well done sir!
When ever I make sausage, I find that they always taste better the next day, the flavours are more robust, and I never prick the skins, as I find the sausage more succulent 👍
Full marks for this one too, Eric! Do yourself a favor and make some 'mieliepap' (ground maize flour, a bit courser than your masa, but not nixtamalized), make a delicious pot of tomato and onion sauce, add some 'sosaties' (a type of kebab/skewered meat) and boerewors on the braai, maybe cheese, onion and tomato grilled sandwiches too, and you have a real boerebraai - a dish fit for a king😋
Worked in a butcher 'n I tell you, it's a process. Really admire how the guys used to knock them out along with Russians, grillers, salami and garlic polony all halal 'n man did they taste fabulous especially when the biltong was ready the next morning 🤤🤤🤤🤤 Damn SA do I miss you and ur delicious foods
My heart is so happy that you didn't prick the sausage. Last week binging with babish made the Norwegian version of boerewors and pricked the casing (can you believe it?!) I bet it was dry as hell. One DOES NOT prick this type of sausage. The meat boils and fries in the juices and fat within the casing.
With my new KitchenAid grinder and stuffer attachment in hand I made my first attempt at a sausage. The two groceries I went to did not have good fat offerings. I remembered Eric said you could make it with any meat so I bought some boston butt cuttings and a lamb shoulder cut. After separating the fat as best I could I ended up with 18% fat. The Boerewors was wonderful and I can't imagine how good it would be if I fully followed directions. With the sausage world open to me, I am on the lookout for a butcher or grocery with a better meat department. Thanks Eric
Any Agrimark, Crown National or Freddy Hirsh, you are good as gold. I bought the 32/35 Hog casings from Agri and they are as tough as leather..cheaper is not always better.
That look on your face at first bite is exactly like I had. That flavour just punches your taste buds and wakes them up in a hurry. I cooked a small half palm size patty to test before I ran out a few kg of sausage. On a plain soft burger bun (just patty, nothing else) it was fantastic. Needless to say I kept about a half kg separate and made some patties for my dinner. sprouts, pumpkin and creamy mashed potatoes made it an awesome feed.
you get it. now imagine you grew up with that, and then find yourself in a country that does not sell it everywhere.. for us a weaner, a banger, a vienna, or a sausage just will not do. a hotdog is just not the same as a BoereWorsRoll
@@LaB_Studio Like Aussies and Vegemite. Marmite. Promite. any other mite just isnt the same. Dunno how it was 1st brought out, but it fed a lot of kids. If any could be called the flavour of the nation, I think that must be it.
I'm South African. I have a meat grinder, sausage stuffer(cheapy) and hog casings. But only ground meat. I find it quite daunting to make it in my tiny kitchen! I'm probably have to move this project to the lounge🤔 Thanks brother for posting, by the way, I really dig that bone broth alternative👌 Merry Christmas, and a better new year to you and all the viewers🎄🎉🍻💞
I'm currently living in the United States and your recipes made it possible for me to make South African delicacies I thought I'll never taste again. Thank you so much. Any chance you could do a video on the Russian sausage that they make in South Africa? They sell it at almost all the corner cafes as "russian and chips".
A Russian is literally a Polish kielbasa. We just call it a Russian. It's the same where we call Polish Kabanos "cabanossi". A cheese griller is just grated cheese in emulsified frankfurter/sausage meat. There _is no recipe_ for it. You can make cheese griller boerewors if you wanted to.
Thank you for your videos I rely on your expertise. Can you please advise on how many grams of soy protein isolate per kg to use as a binder in pork sausage.
yes such variations do exist, and it does add flavor but South Africans are stubborn and dont want funny stuff in the wors, I frowned when he added the broth..
Eric on the 4th point of your instructions, you mention to add ice cold liquid. I assume that could be iced water, but how much. That step is also not demonstrated in the video
Great Video!! I'd invite you to the braai. Wors sounds like Horse but with a W and a little emphasis on the "or". Bonus points if you can roll your R's
Thank you for the excellent recipe! A little help with the pronunciation- you have the “Boere” part down - the “wors” is pronounced “voarse”. Fantastic job, thank you for covering typical SA recipes……❤
As a South African, I think you got the recipe spot on. But trust me if you like your steak rare, you would want to braai (BBQ) the sausage to a medium well rather than well done. Thanks for the video as always.
hi, I am totally a beginner and i fell in love with southafrican goods, I have a question if you please help me with. How long can we keep homemade fresh sausages, ? I am planning to sell locally but i cannot seem to get around the expiration of sausages. I notice if you keep fresh sausage for 2 days it start to have this funny smell. How to freeze and store them for few weeks please.? thanks
same as any other meat product, keep it fresh (refrigerated) for 2-3 days and simply package as needed and freeze it if you need to keep it longer, thaw it out in the sealed package in cold water, or by simply moving it to the refrigerator or leave it out , but absolutely never should it be microwave defrosted
Hi Eric, I made this sausage after you uploaded the 'celebrate sausage' episode, I had such high hopes for this recipe, it sounded so good by reputation, the anticipation I had as I bit into my Boerewors the first time was not as expected, no matter how hard I tried to convince myself it was good, the more I ate, the more disappointed I got, just did not like the spice mix, vinegar and meat texture, It's not my thing, anyway, still loving your vids and go back time and time again for your advice and experience, great vid as usual, stay cool my friend.
This is a very interesting sausage. I personally love the flavors. The texture was something I wasn't used to but as soon as I separated my self from the "traditional" smooth German style of texture I actually found that it was pleasing. I see mixed reactions with this sausage. Some people love it others don't. 😅
Try a little less vinegar and we do different spice profiles in South Africa. We do a Salt and Pepper boerewors it is normally coarsely grinded black pepper salt to taste mix a bit pan fry like a hamburger and taste your spices and one of the type of vinegars. Love the show case on South African style sausages and Biltong.
hey brother I'd like to start out with saying I really do enjoy the channel I do have the Grinders and sausage press it's all in storage because I don't have room at my current location but as far as it goes how do you think this sausage would come out as say a meatloaf Style cook??
your boerewors looks amazing can you please tell me the measurements of making a 1 kg boerewors with all the ingredients used i need 90% meat (beef 70% and pork 30%) not more than 30% of meat content should be fat and 10 %should be the spice mix how will i cut it down
After watching this video, and how the meat isn't bound, I've got an idea for another sausage for you.... American Meatloaf. Add it to a bun and you have something like a meatloaf sandwich.
If you think boerewors is good, you must try Bobotie boere wors! Unfortunately I don't know where to get a recipe, but other South Africans might have one.
Hey, new subscriber here. I had a few questions regarding the biltong box. I live in a dessert climate where there is very little humidity, with the house A/C'd around 80 degrees, how would you suggest getting the 50-60% humidity?
@@2guysandacooler another question regards the light bulb. if the house is already cooled to 80 degrees, is it still nessasary to use a light bulb or not?
Technically not.. I originally made them by hanging it in a room for several days. No problem. If it dries too fast you could try and make it in the winter..
South African traditionally make Biltong in the hunting season so winter time, we would just put up wires in our garages and hang the biltong there ensuring airflow with a fan. That being said our winters are a lot milder than those in the states.
the bulb typically is to heat up the air so it rises and creates airflow, you do not need the bulb as long as you have other means to cause airflow. even a fan with a swivel head just moving the air is fine. biltong is made in hot environments all the same, just have a slight air movement and its ok, in dryer climates it will just dry out quicker, to balance it so its not too dry on the outside while still wet inside then just use thinner slices
Typical braai meal... boeries, "train smash" a cooked relish of diced tomatoes and onions, and "pap" or "sadza" (in the US, you can use masa meal from the Mexican foods section).
Looks good. You pronounce it a bit weird. You got the boere part right but the wors part is pronounced differently depending on accent. English accent is like sauce but with a V vauce and afrikaans accent (technically more correct pronounciation but both accecptable) is with rolled R vauRRRce
there should be a section right under the video or right next to the video depending on what format you are watching you tube. You will need to click "Read More" and a description box will open up. If you are looking for the recipe you can visit my site twoguysandacooler.com search for boerewors
I made this per the recipe. The flavor was fantastic, but didn’t enjoy the texture. I may make this again, but with a more traditional grind, mix and binder.
mine came out so dry :( and pretty much all hte fat was left in the pan (turned it into a gravy) ... anyway i think I might try different sausage casings :(
You smeared the fat during processing. Either your meat was not cold enough when grinding, or you generated too much heat when stuffing into a casing, or your grinder knife and plate needs sharpening (could also be all of the above).
@@2guysandacooler oh wow 😳 I was so careful to not do that ... everything was mostly frozen including all the grinder components. That's a real shame. Thanks for the pro tips :) guess I'll try again later.
10mm plate is too big. 4.5mm to 6mm is correct size. Hogs casings are best. 28-32 is the correct size to use. For the rest good job and well done I play your videos in my butchery here in South Africa. TH-cam Premium
I'm a boer and that gets my stamp of approval
Oh God, I've been searching for these sausages but can't find them anywhere. And now thanks to you l can make them myself, Hallelujah! Big hug.
Wors, tomatoe chutney, rolls 'n potato salad... Now that's 'n lekker dinner ❤
As a South African I have to admit you got this pretty good, personally I use lamb or sheep casing but for SURE not artificial [ tnx for that]after either mixing ingredients or after making will leave in fridge 24 hrs to marinate further before freezing to keep, or just like that hang it up to dry in cool air for droë wors, you did great - let me know if you want to come over for a braai!
You have just been promoted to the rank of Honorary South African..! Great video 👍.
no he didn't he"s white stop lying
I've watched three of your videos now and I am very impressed with your knowledge of South African food, the Biltong, Droëwors and now Boerewors videos. Boerewors is great with another South African staple food, known locally as Pap (pronounced as "pup") which is a porridge made from maize (corn) with a tomato and onion gravy. I haven't looked to see if you also made other South African favorites such as Melktert, Koeksusters and Vetkoek just to name a few. South Africa has a lot of amazing traditional dishes which varies from population group to population group. If I ever traveled to your country, you would be my number one butcher.
Quite simply the best recipe for boerewors that I have come across and I have been making it for thirty years. So proud to see our South African traditional recipes showcased on this prime channel.
You have to visit South Africa and be treated to a braai.
I hope I can help with the pronunciation - try Boo (like a spook) ruh ( like huh? But with the r = ruh) - vawce or vourse ( like course or coarse ) = boo ruh vourse. Or drew a vourse. Hope this helps but the recipes for the sausages and biltong are great. Well done.
Thanks for that pronunciation lesson . I like to try get it right if im useing someone elses language. 👍👌.
I made a small batch (2kg) couple days ago to try. Fried a small patty first to taste.
Oh My God. Fantastic
To say im a fan is an understatement.
I have russian friends and they ask me all the time to make biltong , wors and droewors of course.Maybe I will turn this into a fulltime business.
If you wanna visit SA and have lekker braai you should contact a guy called Jan Braai.
I love the way you lay out your ingredients and explain each one as you add them to the mix. It makes following the recipe much easier to follow and helps me make sense of it all. Great job. I'll have to add this one to my list of things to try
Fantastic job. Greetings from South Africa 🇿🇦
Brother, I've binge watched your biltong/ south African sausage/ summer sausage videos and wow! I'm so thankful for you making these videos. I spent many months in Australia and new Zealand (lots of south africans) where I discovered borovaus and biltong (spelling) and I've been craving it ever since! As a Texan I appreciate the summer sausage videos and will be jumping in the cured meat band wagon asap!!! Thank you brother your videos are amazing so informative!!!!!
I have tried your recipe. It took me back a few years. WELL DONE. You have captured the spirit of Boerewors really well. It's one of those things that South Africans who find themselves outside SA miss the most. I am in Europe and it helps to taste great food. Great Job.
Any boerewors recipe works well for droewors. Just replace the pork and pork fat with brisket fat or sheep tail fat.
I’m from SA and make BOEREWORS all the time. Since I also make a lot of salami, I have been watching your channel a lot. I’m very impressed with your boerewors effort and must comment positively about that. One thing though, we rather use sheep casings. Nevertheless, I think you did a great job 👏
Now take a hotdog bread-roll . . .grill some onions to caramelized perfection, add a long piece of boerewors and make yourself a "boerewors hotdog" or like we call it ,a "Boerie Roll" . deeelish !!
Howzit! Onion and tomato fried with seasoning salt on French roll and, topped with Mrs. Ball’s. Perfection.
You have captured the spirit of Boerewors really well. It's one of those things that South Africans who find themselves outside SA miss the most. I know this first hand from my deployments to the DRC and various other places outside SA. There was always a large Boerewors "order" on every re-supply flight! I find lately that I enjoy a slightly smaller diameter Boerewors (about 20mm), and it is also easier to braai to perfection. Although it's not traditional, I sometimes add a touch of ground Cumin to my recipe - not enough to change the character, but it makes an interesting flavour variant...
I KNEW IT AS SOON AS I COMMENTED ON THE BILTONG VIDEO!! Thank you!! You saying boerewors is amazing. I love hearing Americans talking Afrikaans!!!!!
Love it when you get emotional but I must say this is the only sausage I eat and as a South African I make it myself.
Howzit! Onion and tomato fried with seasoning salt on French roll and, topped with Mrs. Ball’s. Perfection.
Lekker smaaklik boerie rolls! Eksê
Few people know that Mrs Balls is an Peach & Apricot Chutney. I'll just add it here.
As a South African "Ek keer dit goed" (I approve). This is the real deal, however... ALWAYS cook over wood-coal fire... it HAS to be more crispy than this!
Thank you! I live in the Midwest and I see some butchers make boerewors. South African food is gaining traction here !
Well done you got this so right you made us South Africans very proud , you are one of us now lol
That's a very good boerewors you got going there. Put a section on a hot dog roll with fried onion and tomato and you have what we call a 'boerie roll'. Great stuff Eric!
compared to your first boerewors video the texture on this one is spot on. the first one looked a bit too fine, with a fair bit of protein extraction, but this one looks identical to the sausage sitting in my fridge. well done sir!
Nice one! Even as a South African, I approve this one
bit of steers bbq sauce or jimmi prawn sauce on top, lekker.
This is a must try and looking forward to Celebrate Sausage!
When ever I make sausage, I find that they always taste better the next day, the flavours are more robust, and I never prick the skins, as I find the sausage more succulent 👍
Full marks for this one too, Eric!
Do yourself a favor and make some 'mieliepap' (ground maize flour, a bit courser than your masa, but not nixtamalized), make a delicious pot of tomato and onion sauce, add some 'sosaties' (a type of kebab/skewered meat) and boerewors on the braai, maybe cheese, onion and tomato grilled sandwiches too, and you have a real boerebraai - a dish fit for a king😋
Worked in a butcher 'n I tell you, it's a process. Really admire how the guys used to knock them out along with Russians, grillers, salami and garlic polony all halal 'n man did they taste fabulous especially when the biltong was ready the next morning 🤤🤤🤤🤤 Damn SA do I miss you and ur delicious foods
My heart is so happy that you didn't prick the sausage. Last week binging with babish made the Norwegian version of boerewors and pricked the casing (can you believe it?!) I bet it was dry as hell. One DOES NOT prick this type of sausage. The meat boils and fries in the juices and fat within the casing.
With my new KitchenAid grinder and stuffer attachment in hand I made my first attempt at a sausage. The two groceries I went to did not have good fat offerings. I remembered Eric said you could make it with any meat so I bought some boston butt cuttings and a lamb shoulder cut. After separating the fat as best I could I ended up with 18% fat. The Boerewors was wonderful and I can't imagine how good it would be if I fully followed directions. With the sausage world open to me, I am on the lookout for a butcher or grocery with a better meat department. Thanks Eric
As a South Afrucan I am impressed you nailed it We dont find hog casings very easily
Any Agrimark, Crown National or Freddy Hirsh, you are good as gold. I bought the 32/35 Hog casings from Agri and they are as tough as leather..cheaper is not always better.
That look on your face at first bite is exactly like I had.
That flavour just punches your taste buds and wakes them up in a hurry.
I cooked a small half palm size patty to test before I ran out a few kg of sausage.
On a plain soft burger bun (just patty, nothing else) it was fantastic.
Needless to say I kept about a half kg separate and made some patties for my dinner.
sprouts, pumpkin and creamy mashed potatoes made it an awesome feed.
you get it.
now imagine you grew up with that, and then find yourself in a country that does not sell it everywhere..
for us a weaner, a banger, a vienna, or a sausage just will not do. a hotdog is just not the same as a BoereWorsRoll
@@LaB_Studio Like Aussies and Vegemite.
Marmite. Promite. any other mite just isnt the same.
Dunno how it was 1st brought out, but it fed a lot of kids.
If any could be called the flavour of the nation, I think that must be it.
Well done on this South African favorite!! I also want to commend you on your pronunciation and also knowing to 'Braai' the boerewors.. Great job!!
looks great , thanks for these videos , greetings from Durban
This just keeps getting better. Hee!!
This is always a winner!
I'm South African. I have a meat grinder, sausage stuffer(cheapy) and hog casings. But only ground meat. I find it quite daunting to make it in my tiny kitchen! I'm probably have to move this project to the lounge🤔 Thanks brother for posting, by the way, I really dig that bone broth alternative👌 Merry Christmas, and a better new year to you and all the viewers🎄🎉🍻💞
That sausage looks amazing. That spice profile is very interesting, I Will give it a try for sure!
Great looking sausage my friend. 👍
I was thinking about you when I added that Malt vinegar to the recipe...
@@2guysandacooler 🤣
I used your spices in my Vegan, cruelty free sausages and it tasted amazing.
What did you grind up instead of meat?
@@PowrAl the sausage is a combo of tofu, soya, pea protein etc. All
healthy stuff
Boerewors Rolls are the best.
Nou praat jy my taal.
Awesome man.
Very well done. Thanks for that!
I'm currently living in the United States and your recipes made it possible for me to make South African delicacies I thought I'll never taste again. Thank you so much. Any chance you could do a video on the Russian sausage that they make in South Africa? They sell it at almost all the corner cafes as "russian and chips".
Wow! this is great - nou gaan ek boerewors maak!!
Another great video Eric!
great video, thanks
Well done!!!
Love to try it
Great video well done
Absolutely love your recipes. Do you have any recipes for making South African russian and cheese griller sausages?
A Russian is literally a Polish kielbasa. We just call it a Russian. It's the same where we call Polish Kabanos "cabanossi".
A cheese griller is just grated cheese in emulsified frankfurter/sausage meat. There _is no recipe_ for it. You can make cheese griller boerewors if you wanted to.
Boerewors and braaibrood. 🤩
Thank you for your videos I rely on your expertise. Can you please advise on how many grams of soy protein isolate per kg to use as a binder in pork sausage.
2-4% by the weight of the meat
It looks like brand new kamado. You will be amazed how much better everything tastes as it matures.
Recipe looks interesting, how would it taste if one adds some mince garlic?
yes such variations do exist, and it does add flavor but South Africans are stubborn and dont want funny stuff in the wors, I frowned when he added the broth..
@@LaB_Studio yet "sosatie" wors remains popular. "Garlic" wors would absolutely fine, probably an amazing addition.
Sounds delicious
Can you freeze casings? Thank you for this video. Someone is selling at $21 a kg l said l am going to make mine.
Eric on the 4th point of your instructions, you mention to add ice cold liquid. I assume that could be iced water, but how much. That step is also not demonstrated in the video
Great Video!! I'd invite you to the braai. Wors sounds like Horse but with a W and a little emphasis on the "or". Bonus points if you can roll your R's
Thanks
Lekker!!😊
Thank you for the excellent recipe! A little help with the pronunciation- you have the “Boere” part down - the “wors” is pronounced “voarse”. Fantastic job, thank you for covering typical SA recipes……❤
Hopefully you might look up a "Poffadder" sausage recipe. Liver sausage. Another popular South African item
Gee die res van die wêreld nou ook 'n kansie, man. 😁😂
@@OldRhino Stem saam . . .hy ruk alweer die dam onder die eend uit . . .gryp die arm as die pinkie gehou word . . . aandag-vraat.
Don't give away all our secrets...next you'd want to teach them how to make skilpadjies..🤔
As a South African, I think you got the recipe spot on. But trust me if you like your steak rare, you would want to braai (BBQ) the sausage to a medium well rather than well done.
Thanks for the video as always.
hi, I am totally a beginner and i fell in love with southafrican goods, I have a question if you please help me with. How long can we keep homemade fresh sausages, ? I am planning to sell locally but i cannot seem to get around the expiration of sausages. I notice if you keep fresh sausage for 2 days it start to have this funny smell. How to freeze and store them for few weeks please.? thanks
same as any other meat product,
keep it fresh (refrigerated) for 2-3 days and simply package as needed and freeze it if you need to keep it longer,
thaw it out in the sealed package in cold water, or by simply moving it to the refrigerator or leave it out , but absolutely never should it be microwave defrosted
Where is the description icon, I need the recipe please, Henk out of Wyoming USA
Hi Eric, I made this sausage after you uploaded the 'celebrate sausage' episode, I had such high hopes for this recipe, it sounded so good by reputation, the anticipation I had as I bit into my Boerewors the first time was not as expected, no matter how hard I tried to convince myself it was good, the more I ate, the more disappointed I got, just did not like the spice mix, vinegar and meat texture, It's not my thing, anyway, still loving your vids and go back time and time again for your advice and experience, great vid as usual, stay cool my friend.
This is a very interesting sausage. I personally love the flavors. The texture was something I wasn't used to but as soon as I separated my self from the "traditional" smooth German style of texture I actually found that it was pleasing. I see mixed reactions with this sausage. Some people love it others don't. 😅
Try a little less vinegar and we do different spice profiles in South Africa. We do a Salt and Pepper boerewors it is normally coarsely grinded black pepper salt to taste mix a bit pan fry like a hamburger and taste your spices and one of the type of vinegars. Love the show case on South African style sausages and Biltong.
GOOD DAY HOPE ALL IS WELL,MAY I USE YOUR BOEREWORS RECIPE IN A COMPETION BEING HELD BY SHOPRIGHT??
Very easy to make? Why don’t they make it in Sweden and sell in the supermarkets?
hey brother I'd like to start out with saying I really do enjoy the channel I do have the Grinders and sausage press it's all in storage because I don't have room at my current location but as far as it goes how do you think this sausage would come out as say a meatloaf Style cook??
If you omit the vinegar and mix it a little more it would come out delicious...
Damn, that looks good. Also extensively used to make "Boerie Rolls". Basically a hotdog using boerewors.
No vinegar unless droer wors
Do you have something like a college where to study from sausage making?
it tastes awesome the next morning as well as leftovers in the fridge, my personal taste don't reheat just eat
A lot of folks don't like the solidified fat, but for me (and you it seems) a koue worsie is piekfyn.
Where do I get the casing from please 🙏🏽
Looks like a 'brand new' grill, nobody can keep a grill that clean.
your boerewors looks amazing can you please tell me the measurements of making a 1 kg boerewors with all the ingredients used i need 90% meat (beef 70% and pork 30%) not more than 30% of meat content should be fat and 10 %should be the spice mix how will i cut it down
Thanks. Here you go: twoguysandacooler.com/traditional-boerewors-sausage/
After watching this video, and how the meat isn't bound, I've got an idea for another sausage for you.... American Meatloaf. Add it to a bun and you have something like a meatloaf sandwich.
Hey Eric
If you think boerewors is good, you must try Bobotie boere wors! Unfortunately I don't know where to get a recipe, but other South Africans might have one.
Hey, new subscriber here. I had a few questions regarding the biltong box. I live in a dessert climate where there is very little humidity, with the house A/C'd around 80 degrees, how would you suggest getting the 50-60% humidity?
you could add a wet towel at the bottom of the biltong box and just pour a cup of water on the towel every day to keep it moist. Might work
@@2guysandacooler another question regards the light bulb. if the house is already cooled to 80 degrees, is it still nessasary to use a light bulb or not?
Technically not.. I originally made them by hanging it in a room for several days. No problem. If it dries too fast you could try and make it in the winter..
South African traditionally make Biltong in the hunting season so winter time, we would just put up wires in our garages and hang the biltong there ensuring airflow with a fan. That being said our winters are a lot milder than those in the states.
the bulb typically is to heat up the air so it rises and creates airflow, you do not need the bulb as long as you have other means to cause airflow.
even a fan with a swivel head just moving the air is fine.
biltong is made in hot environments all the same, just have a slight air movement and its ok, in dryer climates it will just dry out quicker, to balance it so its not too dry on the outside while still wet inside then just use thinner slices
Not only am I impress with your knowledge of South African food but you are even familiar with millimeters. 😅😅😅
Bagus sekali
Typical braai meal... boeries, "train smash" a cooked relish of diced tomatoes and onions, and "pap" or "sadza" (in the US, you can use masa meal from the Mexican foods section).
Looks good. You pronounce it a bit weird. You got the boere part right but the wors part is pronounced differently depending on accent. English accent is like sauce but with a V vauce and afrikaans accent (technically more correct pronounciation but both accecptable) is with rolled R vauRRRce
Agree. Bit to simplify it for them (who struggle rolling the r's), it's like sauce with a v.
How does one get to the "Description block below"?
there should be a section right under the video or right next to the video depending on what format you are watching you tube. You will need to click "Read More" and a description box will open up. If you are looking for the recipe you can visit my site twoguysandacooler.com search for boerewors
What cut is the beef?
bottom round
I made this per the recipe. The flavor was fantastic, but didn’t enjoy the texture. I may make this again, but with a more traditional grind, mix and binder.
Add some fresh chopped chilli 🌶 to that mix, and you'll have Bliksem Wors.
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“Wors” rhymes with “Horse” (though the R is a bit harder or rolled)
mine came out so dry :( and pretty much all hte fat was left in the pan (turned it into a gravy) ... anyway i think I might try different sausage casings :(
You smeared the fat during processing. Either your meat was not cold enough when grinding, or you generated too much heat when stuffing into a casing, or your grinder knife and plate needs sharpening (could also be all of the above).
@@2guysandacooler oh wow 😳 I was so careful to not do that ... everything was mostly frozen including all the grinder components. That's a real shame. Thanks for the pro tips :) guess I'll try again later.
I forgot to tell you I don’t smoke the chorizos I just grill them on charcoal
Don't you just regret making so little of the wors?? One tip, never use the lid of your braai/BBQ while your wors is on!
10mm plate is too big. 4.5mm to 6mm is correct size. Hogs casings are best. 28-32 is the correct size to use. For the rest good job and well done I play your videos in my butchery here in South Africa. TH-cam Premium
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Thats a propper boerie! , you can also add green pepper or sweet pepper shopped in small pieces but dont over do it
Thanks mate, love watching your shows.🇿🇦🇦🇺🇷🇺
Thicker the better
Why bot cure salt
and medium to rare
Only an inexperienced braaimaster serves a rare boerewors. That's not how it is meant to be cooked lol.
Why I have a feeling that I already watched this video ?
It's completely normal, you are just experiencing sausage Deja Vu in anticipation for Celebrate Sausage Season 3!!