Traditional Boerewors Sausage

Are you ready to make a very tasty sausage that’s incredibly easy? Welcome to the world of Boerewors. This farmers sausage has a unique style of preparation that requires very little mixing. Unlike traditional sausage where the mince is mixed so that it is very sticky with no air pockets,
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Teewurst

Follow these tips when making this sausage. Clean and Sanitize all of your equipment.Buy fresh pork from your butcher (trichinella free)Keep your meat and grinder parts super cold (below 35F) during the grinding processGrind on a 10mm plate then again on a 3 or 4 mm plate (rechill between grinds)Rehydrate
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Weisswurst

I have to admit that I have a love/hate relationship with emulsified sausages. They are tricky to make and require special equipment but if made properly they are amazing! Weissurst is one of those sausages. This “White Sausage” is a German sausage that dates back to the mid 1800’s. This
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Frikandel

Frikandel is a Dutch sausage and one of the more popular snack foods in the Netherlands. It’s a skinless, poached, deep fried, mince meat hot dog of sorts and it’s delicious. Frikandel is usually made with several types of meat. The combination of meat that you choose to use is
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