Boerewors for Boeries

Recipe by Chef #321959
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs
SERVES: 100
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Assemble meat grinder and prepare the casings: Choose long pieces of the casings so that you have more control over the size of the links that you wish to make.
  • Soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface.
  • Rinse under cool running water.
  • To remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid.
  • If you spot any holes in the casing at this time, discard or cut the damaged bit off.
  • Remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use.
  • Mix ground beef well with all the other ingredients except the sausage casing.
  • Fill the sausage casings firmly, using the meat grinder with a stuffing horn attachment, but not too tightly with the meat mixture.
  • Refrigerate for 24 hours before using. Boerewors can be kept for a week or for 3 months if frozen.
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