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, this sausage is rather gently mixed if you have air pockets in your mince that’s ok. I’ve even heard that crushed ice is added to the sausage to create small air pockets as the ice melts (maybe someone out there can verify that for me).
After the liquids and spices are gently mixed the meat is placed into the refrigerator for at least 2 hours. After this resting period it’s time to stuff your sausage into a fresh hog casing and form it into a coil. Once that’s finished all you have to do is cook this sausage on a BBQ grill until the internal temp reaches 150F (for pork) or 140F (for beef).
As far as meats go, you can practically do what ever you like for this sausage. Typically all beef is used or a combination of beef and pork. Often you will see game meat included in the recipe. The fat content generally ranges from 25% – 30%.
Enjoy the recipe.
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- MK4 Thermapen (Accurate Thermometer)
- Kotai Kitchen Knives (for 15% off use discount code – 2guys )
- Economical Meat Grinder (#12)
- Sausage Stuffers
- Extra Large Mortar & Pestle
- Malt Vinegar
- Accurate scale for meat (up to 33 pounds)
- Small accurate Scale for spices
- Ceramic Honing Rod
- Custom Cutting Board
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.
- Prepare all of your seasonings
- Grind your very chilled meat on a course plate
- Add your seasonings and any ice cold liquid to your mince meat and begin to gently mix the chilled ground meat. Be sure not to overmix (you are just looking to incorporate all of your liquids and seasoning). Refrigerate for at least 2 hours.
- Rehydrate and rinse out your casings. Stuff your mince meat into the casings and wrap into a coil.
- You can let your sausage rest in the refrigerator overnight to allow the flavors to develop more or cook immediately
- Cook on a BBQ pit, a griddle, or over an open fire and enjoy. Cook to an internal temperature of 150f (65.5c) for pork or 140f (60c) for beef.
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