How to make Traditional Boerewors | South African sausage recipe | Braai | How to make sausage |

[@sadzasnake1755]

Gooi middag Mensa. I just wanted to share this with you. Your wors as I have said is the best I have ever had and I have had plenty of very very good wors in my long life. In Rhodesia our best wors came from Oom Piet Van Tonder who had a plaas that actually bordered our fence line in the town of Marandellas where I lived for thirty years. Your recipe is so far above that that it does not compare. Even my DADS recipe does not come close. I made another batch a few weeks ago, vacuum packed them snd put them in the freezer. Anyhow I took a couple of packets to work here in Perth and gave one to my South African colleagues who came from Durban and I gave another packet to another of my colleagues from New Zealand. Well today was obviously Braai day for them both. At 3:00pm I got a message from Johan to say that I had knocked the wors out of the park and that if he has ever eaten better wors before he certainly can’t remember when it was. About 15 minutes afterwards my friend from NZ told me it was the best sausage he has ever eaten and as I said to them both. I would love to say it’s my recipe like I’m sure many would but I simply cannot take credit for something i modified very slightly. This is a credit to you and your lovely vro. Baai Dankie meneer. Baai, Baai Dankie. Enjoy the rest of your Sunday further. Ken Australia 🇦🇺 🇿🇦 🇳🇿

[@WolkbergArtisans2019]

Hi Sadza Snake! The has to be one of the best comments i have ever read! Thank you so much for trying our recipe and sharing it with your friends!

[@PhomoloKhan]

As a black South African growing up I remembered how much I used to eat raw boerewors because I couldn't wait for the braai to be braaied. when I turn 32 am going to thank myself by buying the machine and ons gaan braai me and my kinders living in Canada missing my home. May god bless South Africa and all South Africans who left the country in search of new life that is safe. In this world there's, no place is like South Africa❤😭man jerr...

[@WolkbergArtisans2019]

Hi Phomolo! Hope you try this recipe and it reminds you of all the great South African memories! Mooi loop daar in Cananda

[@vicsingh6397]

The Boer is very much part of the history of South Africa. As an Indian lived in South Africa for most of my adult life I can tell you that there’s nothing more that enjoying a Boerewors Braai . I live in Canada now and hope that the people of South Africa can respect each other‘s culture and live in peace and harmony, loving and respecting each other and of course enjoying the traditions of other cultures. Very nice video indeed. Thank you🙏

[@WolkbergArtisans2019]

Thank you for you exceptional words of inspiration! We have so much still to learn from each other. What a great way to learn traditions and respect for other cultures by sharing a meal together. Thank you for watching and adding your positive inputs to this Video.

[@antonfaca5888]

M z,b,b ,.., , .....,? ,

[@derickwilliams2195]

Thank you brother for being an example for how we have to live as human-beings on God's Earth. I salute you. Thank you for your post brother. Blessings

[@Billz42080]

As an Indian who's South African friends just introduced him to boerewors, I definitely agree with you and I'm going to make this because its sooo goood 😄🔥🔥

[@tebohomoleko555]

Lekker!!! 👌🏾👌🏾👌🏾 Back in the day I used to work for Overvaal Oorde/Aventura Resorts and we had plenty of such braais at the different resorts. Lekker!!! One of the best video clips on KZbin, and easy to follow recipes. Good work. Keep it up. Sterkte!!! Bakgat👌🏾👌🏾👌🏾

[@Billz42080]

As someone who trained as a butcher making sausages, this is beautiful. I appreciate the simple hand crank machine (what I trained with too) to pump the sausage meat and the evenly distributed meat throughout the casing was very satisfying 😌 10/10

[@hansstrydom-yd9bu]

Lyk baie lekker sal wel probeer. Sal baie graag resepte wil kry op wildswors, wilds droeewors ens. Baie dankie vir jul resepte. Waardeer. Hans Strydom. Fourways. Sandton.

[@glidercoach]

I've been to South Africa 3 times. Lived there for almost 4 years in the mid 1980's. Many good memories. I pray for you and my friends there.

[@WolkbergArtisans2019]

Thank you! Also for you.

[@bryanebrahimmargolis4969]

Eish... pap n wors bafowethu... yo0h ! Been working out of the country for 6years now... I miss the food so much😭... im gana try and make my own boerewors today... wish me luck 😁

[@RoshanKaisry]

Thank you for this awesome video. I wish i could have a little taste😀

[@johnot1168]

Thanks mate, very keen to try this at home for something different

[@TonyNokeo]

Love this type of cooking video. It's very informative but also jovial!

[@fathersonandskillet]

We were intrigued by the spice mixture on this recipe, so despite the fact that we aren't equipped to stuff sausage into casings, we made a batch. AMAZING! We may make our own tweaks to the recipe in the future, but yeah. Amazing. We might even invest in the equipment for sausage making.

[@pluetoe]

Being away from home (South Africa) I felt a warmth I haven't felt in a long time while watching this, I will definitely be making this for my friends and family love from Canada

[@WolkbergArtisans2019]

Hi Pluetoe! Thank you, that means the world to us! Hope you enjoy this recipe as much as we do. Thank you for watching!

[@shaunjayes8842]

Another awesome video guys, your channel is amazing. I've been making my own wors for many years, and this looks amazing. P.S. Separating the skins is a real ball ache 😂 I unravel all of them to start with, then roll each one up (like you do with an electrical cord) and pack them in an airtight container with salt. That way I have nice long runs, because I usually do at least 10kg's at a time. Also I never soak the skins overnight, usually only for a couple of hours. I then take one end of the skin and put it over a tap and run cold water through the casing. Works well. Anyway, keep the videos coming, great channel.

[@WolkbergArtisans2019]

Hi Shaun! Good quality Boerewors on the braai is always a winner! Thank you for the tip about the casings, unraveling the casings are a real pain!

[@CorliColling]

Ek het hierdie resep gevolg en 10lbs hiervan gemaak. Dis van die lekkerste boerewors wat ek nog ooit gehad het. Baie dankie vir die heerlike resep. Groetnis vanuit Michigan, VSA.

[@sadzasnake1755]

C C I agree 100%. Dit is defnitife die mooste wors recipe.

[@ianvanstraaten8312]

Best sausage in the world. What a recepie.. Mooi!!!

[@WolkbergArtisans2019]

Baie dankie Ian!

[@fairlanewhip79]

I’m Australian and I’ve been lucky enough to be introduced to the boerewors by a friend from SA. Now whenever I have a barbecue, nothing else will do. Ps. What’s mealy meal? Is it made from corn 🌽 ?

[@nyahwe]

@@fairlanewhip79 yes, maize meal. The maize is ground into a powder.

[@sadzasnake1755]

@@fairlanewhip79not sure where you are in Aus but you can buy mealie meal from and South African shop. I’m in Perth and Cape to Cairo stocks it. Or you get it off Amazon. Or you can buy the yellow Polenta they sell in Coles or Wollies. It’s the same just yellow.

[@pierredriver543]

Fantastic Heritage we have 🇿🇦

[@markymark8]

Looks like blerrie good wors! Thank you for the lovely video. Will definitely be giving it a test run soon. And a meaningful message at the end, let us continue to pray for our leaders and the people of our country.

[@WolkbergArtisans2019]

My favorite Boerewors recipe. Thank you so much! Hope you enjoy the recipe!

[@SABradMan]

The best Boerewors presentation I have seen so far. Thank you for sharing your secrets and methods in a useful way. May you be blessed. ps... I've subscribed

[@WolkbergArtisans2019]

Wow, thank you! Welcome aboard! A very lekker recipe!

[@DavidTaylor-fx3uf]

Been waiting for this recipe, one not using ready made spices . Thanks mate.

[@WolkbergArtisans2019]

Thanks David! The lamb sosatie recipe will also be available soon👍🏻👍🏻

[@figlermaert]

Cool way to use rebar for a grill!

[@WolkbergArtisans2019]

Thanks! 👍

[@richarddebeer2247]

Love the rebar braai

[@planecrazyish]

Magnificent video, fabulous food and outstanding quality footage. Praying for you all in SA from NZ.

[@WolkbergArtisans2019]

Thanks so much! Thank you for watching! Best regards to NZ.

[@charisseaizabonto5521]

I miss this so much... Thanks for the recipe.. will try to recreate this yummy food..

[@lizellederidder2168]

Water my mond nou!! Yummy! Can't wait to see your upcoming recipes!

[@WorlTramp]

Nothing lights up a barbecue like a South African Boerewors

[@WolkbergArtisans2019]

You are absolutely right!👍🏻

[@keeganreddy1045]

perfection as always and thank you

[@Frederick-in2rz]

I still think it's the best sausage in the world

[@519forestmonk9]

I have to build up the courage to try to make this. My favorite sausage in the world. God bless South Africa!

[@WolkbergArtisans2019]

You should definitely try and make this. Awesome recipe. Thank you for watching.

[@fglg]

I make this all the time... with a blender instead of a mincer and 2 bottles instead of a sausage press, it's actually easier than you might think and sooooooooo much better than what you get in the super market

[@michelvandenplas2245]

Just made a batch of Grabouw-style boerewors and watched your excellent video. Got the spice blend from the SA store in Duluth, GA. Forgot to buy pap so will use polenta instead. Now I only need some of your wood.

[@WolkbergArtisans2019]

Sounds like a plan! Lekker braai!

[@nilavansinnathamby9150]

I am 16 live in the uk now but fir 10 years i lived in south africa visit every year there in the summer time now i will try this recepie homemade thanjs for sharing!!

[@WolkbergArtisans2019]

Thank you for watching!

[@richarddebeer2247]

Brilliant video. LEKKER , Aloha From Hawaii. 🤙

[@WolkbergArtisans2019]

Baie dankie Richard!

[@raverus2126]

It's been 30 years since I've had boerewors. Dankie dat jy gedeel het.

[@WolkbergArtisans2019]

Groot plesier Raverus. Thank you for watching.

[@naomijansen9544]

Awesome

[@leonmaritz2598]

Ons het toe van die boerewors ook gemaak en dankie vir die resep wat julle met ons deel, dit smaak voorwaar baie lekker... Groete...

[@WolkbergArtisans2019]

Hi! Baie dankie! Ons is baie bly julle het hom geniet!

[@ozzieineire]

I have always wanted to try this, am sitting here with a growling stomach watching all your delicious recipes. Pure torture. Many thanks for sharing them with us.

[@WolkbergArtisans2019]

Thank you for watching them!

[@damianbaranowski3681]

How amazing is this! I visited South Africa two years ago and sadly missed this dish :( nevermind, I'll go back and try it then, or try and make it myself since your instructions are a blast! Love your videos! Br, Damian

[@WolkbergArtisans2019]

Thanks Damian! A true South African must try. Best cooked over hardwood coals. Hope you enjoy the recipe!

[@leonmaritz2598]

Die resep gaan ek defnitief ook probeer, dit lyk sommer baie lekker...Sal laat weet sodra ek dit getoets het...Groete...

[@jasonclark950]

I'm interested in that grill made out of the RIO BAR!

[@WolkbergArtisans2019]

Hi Jason! That is a homemade grill. Build to last for years!👍👍

[@batistaefraim9077]

Mmmmm the way you cut that bad boy mmmm so good

[@jamestownsend3800]

Uitstekend!! Thank you for an amazing video! I miss my homeland, familie en kos!

[@WolkbergArtisans2019]

Dankie James! Thank you for watching!

[@thevirginian2609]

Thank you very much for this recipe. My wife and I made this for New Years Day - it was our first time making sausage and our first time tasting Boerewors. Everything turned out perfectly and they taste well spiced but not too strong. We had a few air bubbles in the sausage but were able to prick them with a needle and get them to go away.

[@WolkbergArtisans2019]

That's great! We are very happy you and your wife enjoyed our recipe. I have a few sausage recipes that I want to share this year. Hope you try them all! Thank you for watching and trying our recipe👍

[@rossb8633]

Another great video and awesome way of showcasing some good ole fashion cooking . Your videos are so explanetery

[@WolkbergArtisans2019]

Thank you so much!

[@ConCalorSpain]

This year I went to Hoedspruit and bought mountains from Boerewoers at "FAT FRANK" .... Great video - Regards from southern Spain ..... next week your sausage will be replicated!

[@WolkbergArtisans2019]

That sounds excellent! Hope you enjoy the recipe. Thank you for watching!

[@chesangwana]

Thanks for this easy to follow recipe. ❤️

[@WolkbergArtisans2019]

Thank you for watching

[@bennievercueil5774]

Thanx a so much for a awesome recipe. Just made my own aswell amd totally love it.....!!!

[@WolkbergArtisans2019]

Great to hear! Thank you for watching

[@jean-pierrecelliers5470]

Goeiemôre! Ek het jul kanaal gister ontdek. En hoe geniet ek nou daai! Baie goed gedoen! Die video die musiek die duidelike resepte. Welgedaan en baie dankie vir die deel. Ek is self n tuismaak entoesias en gaan beslis jul resepte nadoen. En terugvoer gee. Dankie!

[@WolkbergArtisans2019]

Baie dankie! Hoop julle geniet die resepte netso baie soos die videos, baie groete.

[@cvmuller7813]

The western music 🎶 builds on to the theme...dam....tht looks so juicy..

[@WolkbergArtisans2019]

Thank you so much!

[@adoreenrautenbach6772]

Lekker boerewors!

[@marvinharms1891]

Hey bru, did you know nutmeg is a hallucinating spice in large quantities!!? I think that's why Americans and Europeans are so "chilled out" on Christmas Eve. The egg noug😮 I suggest adding a table spoon to your next boerie, that way the beers can last longer 😉 🍻

[@bothafaffa]

Nous ek wragtag so honger!!!

[@sadzasnake1755]

I have my family recipe which I have used since I was a young man and love it. However I have changed now to this recipe and your technique. I made this wors last week along with the pap and tomato gravy and I was simply in borewors heavenI. honestly don’t know why I never spiced the meat before mincing. So easy snd totally makes sense. My Dad would agree. With me if he was still around. So thank you for this superb video. I do have one question though. What cut of beef are you using. Once again thank you for this tutorial on what I believe is the best wors I have ever made snd eaten. Dankie. Ken Perth Australia.

[@WolkbergArtisans2019]

Hi so glad you enjoyed the recipe! Thank you very much for the great compliment and for trying our recipe. The beef used was brisket, adding the fat from the brisket also adds to the flavor and juiciness of the wors. Thank you again for trying our recipe and for watching. Best regards.

[@paulrobertsoobramoney8322]

Boerwors looks good

[@WolkbergArtisans2019]

It's a great recipe and perfect combination between fire and meat. Thank you for watching.

[@kaidencombrink4546]

Ek hou Baie vanie channel, thanks Wolkberg! From australia, want to try this recipe with Sambar deer instead of beef!!! Dankie vriend.

[@WolkbergArtisans2019]

The recipe works great for any game, just a bit more fat to the ratio. Dankie dat jy kyk!

[@kaidencombrink4546]

Dankie dat jy so lekker videos maak my maat, jou plaas Lyk baie mooi, reminds me of the Klein Karoo.

[@WolkbergArtisans2019]

@@kaidencombrink4546 Baie dankie dat jy kyk. Ja ons bly lekker hier in die berg.

[@majestic7768]

I was in Namibia long time ago and had this on a camping trip. Very juicy and delicious.

[@WolkbergArtisans2019]

It really is! A true flavor of Southern Africa.

[@chened.6927]

I've been wanting to make boerewors for the longest time. The first online recipe I tried was okay, but your recipe was truly amazing. Thank you for sharing. Now I don't get jealous when I hear my parents are having a braai back home, because I can have my own right here. Looking forward to trying some of your other SA recipes. Where do you purchase your casings from?

[@WolkbergArtisans2019]

That’s awesome! So glad you tried and enjoy our recipe. Boerewors is a true South African favourite👍🏻👍🏻

[@WolkbergArtisans2019]

The casings I used where from Freddy Hirsch

[@jucabala9204]

Wonderful

[@WolkbergArtisans2019]

Thank you!

[@majestic7768]

Yum yum

[@hansstrydom-yd9bu]

Dagse. Weereens n baie mooi resep. Sal probeer. Dankie. WAT SE VLOEISTOF GEBRUIK JULLE VIR VUURMAAK OP DIE EIER HOUERS??. Lyk interesant. Hans Strydom. Sandton.

[@WolkbergArtisans2019]

Hi Hans. Baie dankie! Dit is ou gebruikte of gewone kookolie, dit hang maar af wat is beskikbaar. Dit werk ongelooflik goed en dan mors 'n mens minder met die ou olie. Baie groete!

[@paulbennett8948]

Hoe Lekker lyk daai nou! 👍🏼👍🏼🔥

[@AnnaWinn-f1v]

Made this over the weekend - lekker!! Do you have a sosatie boerewors spice mix recipe??

[@WolkbergArtisans2019]

Hi! That’s wonderful! Very happy you tried and enjoyed our recipe. Not yet, but hopefully very soon.

[@hetspook666]

So funny in Dutch its verseworst but if you would ask for a boerenworst at the butcher you would definitely get someting similar to this boerewors.

[@WolkbergArtisans2019]

Thats very Interesting!

[@lourensmeyer7729]

Pap en wors met sous , my laaste avondsmaal. (My last supper)

[@WolkbergArtisans2019]

'n Wonderlike keuse! Dankie dat jy kyk!

[@marionrossler553]

Found one - Thank you.

[@matthewfrance3208]

hello and what an amazing video this was. wow. i am getting into making my own now but i bought freddy hirsch or crown national boerewors spice blends. would anyone know how much of my spice to use to add to this recipe of meats please? also i used the same amount of Worcestershire sauce last time i made 4kg but felt it was too heavy. do i just add more water in place of the full amount of Worcestershire sauce? many thanks again

[@WolkbergArtisans2019]

Hi thank you so much! You can replace some of the worcestershire sauce with water. Thank you for watching

[@joshuamarshall8077]

Wonderful. A south African , living in Canada. Really loved that video, made me feel i was back home. Thank you! Please tell me what is the best beef to use and the fat you used, is it pig belly fat? Thanks again

[@WolkbergArtisans2019]

Hi Joshua. You can use any cut of beef to make sausage. I prefer cuts like brisket, short rib etc (cheaper meat cuts). The fat I used was Pork fat trimmings from the butcher, usually pork Back fat. Any "soft" fat will work great in sausage. Hope you will try the recipe. Thank you for your comment and for watching!

[@gororo14]

Lip smacking good, real food for a hardworking people yummy 😋

[@WolkbergArtisans2019]

Thank you 😋

[@johandekock4916]

Baie goeie video. Het julle dalk een waar julle kaas wors maak? Ek bly in Nederland en wil my eie kaas wors maak.

[@WolkbergArtisans2019]

Hi Johan. Nog nie op die stadium nie. Baie dankie dat jy kyk!

[@ronnieking1945]

I will try this but would like to add lamb mince as well. Should the quantity be equal to the pork? Thank you Ronnie King in France

[@WolkbergArtisans2019]

Hi Ronnie! You can definitely replace the pork with lamb. It will make a delicious, juicy boerewors. Hope you enjoy the recipe

[@clarioncbbii]

Hi! What can the pork elements be subbed with? Thanks

[@WolkbergArtisans2019]

Hi. You can substitute it with beef or lamb and the fat can be replaced with lamb fat or soft beef fat like from the brisket👍🏻

[@moisesflores9109]

Wow this looks wonderful, I've been craving this dish exactly, boerewors, pap and tomato ralish, looks very labour intensive, but looks amazing!, One question though, can you substitute pork with lamb, and can I make it without the pork fat? ( I try not to eat pork meat) Thank you for this amazing recipe!!

[@WolkbergArtisans2019]

Hi Moises. You can definitely replace the pork with lamb. You can also replace the pork fat with beef brisket fat and some lamb fat. It will make an awesome boerewors! Thank you for watching!

[@leslie1207]

Is there any particular name for that area/pit that you start the fire on? Very cool setup!

[@WolkbergArtisans2019]

Hi. Thank you very much. I don't really think so? Just a self-build idea. It works really well for different cooking setups. Thank you for watching!

[@oncoutinho]

How long can you keep these frozen? Thanks!

[@WolkbergArtisans2019]

Hi if freshly made it can be frozen for up to a few months.

[@oncoutinho]

@@WolkbergArtisans2019 thank you!

[@kevinpeterson7828]

hi there, do you use the same recipe for dry wors?

[@WolkbergArtisans2019]

Hi Kevin, I use a different recipe for my droëwors- a few tweaks here and there. Hopefully I will post the recipe soon.

[@mrmarkus4652]

Complex recipe. Lot of work.

[@WolkbergArtisans2019]

Definitely worth it in the end. Thanks for watching.

[@mrmarkus4652]

Wolkberg Artisans I visited South Africa a few years ago and was invited by friends at their home. They cooked Braai sausages (kudu meat?) on the the grill. They were great and quite different from what you get in the USA. I wanted to make them here but this seems like a tall order.

[@mrmarkus4652]

This seems to have some Indian (coriander) and West Indian (nutmeg, allspice)...

[@519forestmonk9]

@@mrmarkus4652 kudu was my fave meat when I was in SA!

[@98hub74]

hii ni mutura straight away from kenya especially from our streets

[@waynepetzer1476]

Julle biltong was 'n oorweldigende sukses, en die Amerikaners hier in Montana is mal daaroor, so ek is seker hierdie onderneming sal ewe indrukwekkend wees. Ek het net een vraag: Kan ek enige vark gebruik in die resep, of beveel jy 'n spesifieke snit aan wat die beste sal werk?

[@WolkbergArtisans2019]

Hi Wayne! Baie dankie vir die baie positiewe terugvoer! Dankie dat jy ons resep daar gebruik en vir die mense in Montana goeie biltong gee! Jy kan enige snit gebruik, as jy vark buikspek(belly) gebruik maak net die varkvet bietjie minder. Ek gebruik die goedkoopste snitte bv skouer of enige voorkwart snitte. Sien vreeslik uit na jou terug oor die Boerewors resep. Baie groete hier uit Limpopo!

[@waynepetzer1476]

@WolkbergArtisans2019 Hallo daar in Limpopo! Ek is bly om te hoor dat die positiewe terugvoer oor die biltong resep is waardeer. Ek sal beslis die vark buikspek in gedagte hou en die vet bietjie minder maak indien ek dit gebruik. Dit is goed om te weet dat enige snit van vark gebruik kan word. Ek sal julle definitief laat weet oor my ervaring met die boerewors resep. Baie dankie weer vir alles!

[@thecuttingsark5094]

Brilliant recipe. 2 things. Why don’t you put the skins on the nozzle in full lengths and cut to size later, it will save time. Also, I’m surprised a Boer would want a second grind, I thought you would have a meatier texture!

[@WolkbergArtisans2019]

It will probably save time if you use one long casing at a time- whether you cut it before or after stuffing totally depends on your technique. It's one of my hobbies so the factor of time doesn't really matter to me. Some people grind it at a much finer texture, depends on your taste. Sometimes I grind the meat on the coarse plate and grind the fat on a much finer plate and then mix it together. There is also a wors called "spek wors" in which you don't the grind the fat at all, you just cut the fat in small to medium cubes and add it to the meat before stuffing. Thank you for watching!

[@GAWK1NG]

Ons maak ook ons eie wors. Is daar 'n manier hoe ons jou resep kan print?

[@WolkbergArtisans2019]

Hi! Nog nie op die stadium nie, maar hopelik binnekort.

[@hectortavarez825]

I am cooking some right now i hope i don't start a fire 🤞

[@perrymalcolm3802]

I went to the website but am not sure which mix it is. Any tips on that?

[@WolkbergArtisans2019]

Hi Perry. What specific mix are talking about? Thanks for watching.

[@perrymalcolm3802]

@@WolkbergArtisans2019 the one the guy uses in the video for boerewors sausage

[@WolkbergArtisans2019]

@@perrymalcolm3802 I used the Bosch 2000w meat grinder. Think the model code is MFW67440.

[@perrymalcolm3802]

@@WolkbergArtisans2019 ah. Now I see the miscommunication. I mean the MIX (spice packet name), not the mixER. I’m only seeing barbecue spice combinations on the website that I can’t see boerewors specifically. Sorry for being vague and thank u for your patience

[@WolkbergArtisans2019]

@@perrymalcolm3802 😉👍 No problem at all. I am not sure on which website you are checking, our own website is still under construction. This specific Boerewors recipe uses individual spices. The complete recipe is also in the video description.

[@uncleg3504]

howzit at 1.58 you show pork fat how much and wen did you add it

[@WolkbergArtisans2019]

Hi uncle G. The full recipe is on the video and also in the description. I grind it the same time as the pork and beef. Thanks for watching.

[@erf177]

Hoe kry U daardie Y12 rebar rooster so swart?

[@WolkbergArtisans2019]

Hi. Dit het maar natuurlik swart geword na 'n paar stukke vleis gebraai. Was hom glan nie, skrop hom net met 'n "welding brush"

[@erf177]

Sal dit probeer,net bang dit roes. Hier in die kaap roes als.

[@percyvandermerwe185]

erf177 Re-bar sal roes totdat dit vleis gebraai het. Olie maak ‘n beskermende laag wat die roes sal keer. Los die rooster net so, moet asb nie “klinies” skoonmaak nie. Net voor hergebruik kan jy hom op die oop flamme skoonbrand en dan met draad-borsel (welding brush) sfborsel en bietjie

[@percyvandermerwe185]

Bietjie afborsel en met papier skoonvee.

[@erf177]

Gaan net so maak, baie dankie.

[@TheSpeed777777]

Rebar grill, only in South Africa

[@WolkbergArtisans2019]

Definitely!

[@charlthompson1527]

Some use a P&P shopping trolly

[@TheSpeed777777]

@@charlthompson1527 🤣🤣🤣

[@Trifed]

I miss real boerewors and pap

[@Biloxiblues77]

No Vinegar????

[@Biloxiblues77]

In the worst!

[@WolkbergArtisans2019]

Hi not in this specific recipe. This recipe has more worcestershire sauce than a typical Boerewors recipe. For me, it adds that deeper "meaty" flavor that you want in boerewors. You are welcome if you want to add vinegar to the recipe if you prefer it. thanks for watching.

[@andrewbrockman]

Wolkberg Artisans it’s way too much Worcestershire sauce. I’ve found 45 ml per 3 ish kilograms enough. 1 cup (250ml) per 3 kilos is overwhelming. Other than that it’s a great recipe 👍

[@wimm1392]

I came for the recipe, just beautiful. But walked away with "met trane in my oe"

[@WolkbergArtisans2019]

Baie dankie Wim!

[@valruscheniko2321]

Ja swaer, die toekoms lyk baie donker!

[@WolkbergArtisans2019]

Hi Val. Ja die toekoms lyk baie donker, maar hou moed dinge sal beter raak.

[@Socrates...]

like the recipe except for the natural casing

[@WolkbergArtisans2019]

I understand, it will also work great in a collagen casing. Thanks for watching.

[@BondWarrior]

Looks dry, when you break it should squirt

[@andrewtrybus]

Real Boerewors does not have pork in it. Seriously I'm South African and never had Wors with pork in it.

[@WolkbergArtisans2019]

Hi Andrew, being also from South Africa I can assure you the only time you have eaten Boerewors with no pork in it is when the packaging says: "no pork". The majority of butcheries in SA use pork meat, fat, to some degree in their recipes and the casings are also from pork/Sheep. According to legislation: "Boerewors Legislation For a product to be labelled as BOEREWORS, it must contain at least 90% total meat. This can be beef, pork, lamb and/or goat - as long as the animals used to make the product are declared on the label. Additionally, boerewors cannot contain more than 30% fat." Boerewors MAY contain: Cereal products such as maize meal, rusk, etc Starches Vinegar, spices, herbs and/or salt Permitted additives Water (the % must be declared on the label) Boerewors MAY NOT contain: Colourants Soya/vegetable protein Mechanically removed meat (MRM/MDM) Offal, except the casing

[@rlrl6881]

Way too much salt. Even the so called boerewors experts in the UK make lousy wors. All you taste is salt

[@WolkbergArtisans2019]

The salt balance was, in my opinion just right. Then just add less salt to your taste.

[@bryanebrahimmargolis4969]

You have salt problems my friend (saltfobia 🤔) ... wors is awesome any day!