How to make South African Boerewors

[@shaunjayes8842]

Nice video, thank you. Just a quick tip, take a pin or a needle and prick all those air bubbles, then leave the wors on a rack in the fridge overnight, before freezing or cooking. This will help prevent the skins from possibly bursting when cooking/braaing.

[@charles.m.molema4758]

Should be an international delicacy . . . One on my favourite - the quality one to be specific.

[@techiq7389]

I'm a Afrikaans guy, and I've been in the meat industry since childhood. There are a few things you dont do when making Boerewors neh, Some of those things include working with meat that's not cold, using spice alone out of the bag to make boerewors and to under stuff the wors. You made all those mistakes here, I recon its been 4 years now, so you probably learnt/advanced the skill by now and learnt some tricks into making the perfect boerewors.

[@norestforthebuilders5865]

Excellent video. I'm eating boerewors while watching this. Now I wanna make my own

[@BraaibequeNation]

Hi Kyle, thanks for your comment. Absolutely you have to try and make your own. Its fun and you can feel proud eating the Boerewors afterwards that you made yourself. Please share my channel and ask friends and family to subscribe to help supporting me. Have a wonderful day.

[@mornaystaffen3161]

Hi Dean, noted you're not flushing the casings before you use them. Just a tip, flush them out first to get rid of the access salt inside and then use them to stuff the Boerewors.

[@BraaibequeNation]

Hi there, thanks for your comment i am aware of the salt on the casings i do flush the casings. I just didn't film that part or mentioned it in the video. A bit of a down side. My apologies. Have a wonderful day.

[@ecosavingearth5858]

@@BraaibequeNation Sturbon 👋

[@manhattanfilms8590]

Awesome job Dean .

[@BraaibequeNation]

Thank you.

[@asifparker7380]

Coald can be in its hottest, but air fry your Boere-wors the longer you air dry the better, you can even put the braai gril directly on the coals

[@CountryWoodSmoke]

Great job there

[@BraaibequeNation]

Thank you very much.

[@justinleroux7791]

Great video man!

[@BraaibequeNation]

Thank you.

[@matthewfrance3208]

So is there a big difference in taste just using beef rather than the beef and pork one? I've tried once or twice making wors with vinegar too and just felt it didn't taste right. So I'll just use water alone next time. Just out of curiosity as your based in UK like I am, what cut of beef did you buy and from where please. Cheers cuz ☺️

[@BraaibequeNation]

Thank you so much for your comment Mattew. The only reason I was using the pork was mainly for the fat part of the pork meat. Yes vinegar would give it a different taste and would not recommend it really but I dont see why you can't play around with different ingredients. Hope you enjoy.

[@margueritemonka6440]

Just about to attempt to make boerewors far away from home here in California. Convinced my American husband to help. How “grof” do you grind the meat? Any advise?

[@BraaibequeNation]

Hi there, thanks for watching my video. I used the coarse cutting plate in my mincer. Dont use the smallest one though. The consistency is more coarse than normal beef mince. Hope that works. Good luck it's a great experience to make your own wors. If there is anything else you need to know drop me a message.

[@planecrazyish]

Great job 👏👏👏👏👍

[@BraaibequeNation]

Thank you for watching. I value your comment.

[@brodavidmandy]

Hi mate, I notice that you only grind them once or rather you put your spice before you grind, others grind twice and I was actually following suite, please educate me, why are not grinding twice?

[@BraaibequeNation]

Hi David, I add my spice before i grind. So when the meat go through the grinder it mixes the spice again. Done it this way every time and i comes out really nice, had no issues with it. Thanks for your question. I hope that solves your needs. Have a good day.

[@brodavidmandy]

@@BraaibequeNation thanks mate I'll definitely give a go, more especially in the chakalaka one

[@BraaibequeNation]

@@brodavidmandy No worries, i am always here if you need any help. You must definitely try some cheese wors too. Hope you enjoy. Happy wors making pal.

[@mornaystaffen3161]

When Grinding Twice the meat becomes to compact and not "Fluffy" as Boerewors should be. Try grinding your meat with both methods, make patties and cook. You'll see the difference.

[@whoisathome]

I'd really like to try a genuine Boerewors one day, but living in Scandinavia, they are not readily available up here in the North. Therefore, if I want to try making them myself, it would be interesting to know what the spice mix contains. Needless to say, Ouma's spice mix is not available here either. Then there is the small matter of math; the ratio 80/20 means 80 percent lean and 20 percent fat, right. But you say that you use 2kg lean and 400g fat and that makes the ratio more like 83/17. Not a huge difference, I admit, but math is math. If you use 2kg of lean you need 500g of fat to reach 80/20...

[@BraaibequeNation]

Hi there, thank you for your comment. There is alot of different ways people make boerewors. You can use 1.5kg beef and 1.5kg pork and add 500g of spek. Or make it to a 80-20 ratio or 70-30 just depends on how lean or fatty you want your boerewors to be. A basic spice you will add 25ml Salt, 5ml ground black pepper, 50ml coriander, 2ml nutmeg, 1ml cloves, 2ml allspice, 125 brown vinegar, 50ml Woestershire Sauce. This will do for 3.5kg mixture of meat. Hope this will help any other questions feel free to leave a comment and i will come back to you. Have a good day.

[@whoisathome]

@@BraaibequeNation Thank you for the recipe. The boerewors will soon be on my menu - and hopefully on my plate as well. All the best.

[@BraaibequeNation]

@@whoisathome that is great news i am glad i could help. Enjoy 😉

[@earthoceanstv1227]

Brazil wants you!!!

[@collenmakgopa2875]

where are you based i need some training

[@BraaibequeNation]

I am in the UK brother.

[@ernststrauss5997]

What cut of meat do you use?

[@BraaibequeNation]

Hi Ernst, i used topside mixed with shin. The best in my opinion is chuck. For homemade boerewors any good cut of beef would work 100% fine. Hope this can help. Thank you for your comment.

[@wimm1392]

Fok Ouma, maak jou eie speserye boetie.

[@BraaibequeNation]

😂 I usually make my own spices. Just thought it would be easier for people that wants to know how to make boerewors.

[@fredgericke2724]

Granny in English