This will probably only be of interest to Western Canadians, and/or Monatanans/Idahoans that live near the int't border. I just discovered a new business in Cranbrook BC, that I am very excited about (boerewors was my favorite lunch in RSA)...

Biltong and Boerewors

I will be sampling some of their product very soon...will pass on a review to anyone that might be interested.

Cheers,
Canuck

NOW ya find it....couldn't have been 3 weeks ago!

I was thinking the same thing, buddy!

I bought a coil this afternoon. Will probably try it tomorrow. I also picked up some Droerwors (which is dry and small, like stick pepperoni). Had that and a beer in the backyard...mmmmmmm.

Cheers,
Canuck

Back when we still made our own fresh sausages at the grocer that I work for, I would make some displaced South Africans. I just made them buy the whole 20 lbs. at a tome.

.

Hey Canuck

Being an Ex-Pat living in the Chilcotin I need my biltong so I make it myself.Moose biltong rates right up there with Kudu.
Cheers
Allan

I can find boerewors closer to home. In my own freezer! Hand made boerewors with hand made wines direct from the barrique (barrel). A nice combination.

quote:

Originally posted by NitroX:


I can find boerewors closer to home. In my own freezer! Hand made boerewors with hand made wines direct from the barrique (barrel). A nice combination.

Show-off!

That does look yummy.

Nitro, Tetachuk, Alf, others.....do you have a boerewors recipe you'd be willing to share? I have never made sausage of any kind, but it would probably be worth a try. What would really be great is if I could convince my Pa and step-Ma to start making it with their bison!

Cheers,
Canuck

I would like to know the recipes too. I have been putting up home made sausages for some time. Even built my own electric meat grinder.


Hog Killer

quote:

Originally posted by Canuck:
Nitro, Tetachuk, Alf, others.....do you have a boerewors recipe you'd be willing to share?

Canuck, as I haven't had access to any ready mixed spices such as ALF mentions, I have made the spicemix from scratch. But a readymade mix (if it's good!) would certainly make things a lot quicker/easier.

And don't forget a spoonfull of "Mrs. H.S. Balls" hot chutney on the plate when eating the Boerewors!

Erik D.'s Boerewors

This is a recipe based on one we got from a farm in Namibia:

9 kg moose (or other lean gamemeat)
1.5 kg mutton
800 gram smoked bacon (without the rind)
2 kg sheep fat (or pork fat if sheep fat is hard to find) It is easiest to cut if semi-frozen.
4 cups oatmeal
7 tablespoon salt
2 teaspoons smoked salt
7 tablespoons whole corrianderseeds (brown in pan, and then grind and sift to get rid of the husks.)
6 tablespoons bbq spice
2 tablespoons garlic powder
2 tablespoons black pepper (finely grinded)
1 tablespoon thyme
2 tablespoon mustard seeds
2 teaspoons nutmeg (finely grinded)
2 teaspoons cloves (finely grinded)
250 ml worschester sauce
170 ml apple cider vinegar
40 meters pig casings

* 20 meters sheep casings (for making droerewors out of some of the batch). If you only want to make boerewors, it’s often best to stick to pigcasings as these are a bit bigger, and are easier to work with. Sheep casings do work for boerewors, but make sure you don’t stuff them too much or they will split when cooking!

Cut all the meat and fat into small (1 square inch) pieces. Mix all the spices, both wet and dry together in a bowl. Spread the diced meat, fat and oatmeal onto a table (or in a big tub.) and pour the spice mix evenly over the meat. Mix gently together with your hands to spread all the spice “juiceâ€.

Grind the meatmix in a course (about 7mm) mincer. mince it only once. It's supposed to be course. Let the grinded meatmix sit 24 hours in a fridge or other cool place. A half hour before stuffing, soak the casings in lukewarm water, and then rinse in cold running water.

Start stuffing! Don’t stuff to hard or they’ll split open during cooking. We have found it easiest to make a longish, spiral ring instead of single, separate sausages. We make the spiral long enough to feed 2 people.

After stuffing, keep the boerewors in the refrigerator overnight before freezing.

We have a small vacuum packer that we have packed the finished product in, and this makes it last a lot longer.

If making droerwors, make a single oval ring, tying off the sausage at each end. Tie another knot to connect each loose end so you can hang it over a broomstick (or whatever you might use to hang and dry things). Submerge in boiling water mixed with vinegar (5 dl vinegar to 3 liters water) for 2 seconds. Hang in a cool place (about 5-10 degrees celcius) with a good breeze (or use a fan). After 1 day take down the sausages, and flatten them gentley with a rolling pin to get out any trapped air. hang up again and let hang for about 2 weeks. Or until dry, it depends on the temperature. If any mold appears, throw it away!

I've used a tall cabinet with a fan and a lightbulb at the bottom to dry biltong, droerwors etc as it's usually a bit humid here. With an insectproof vent at the top. The lightbulb dries out the air.

quote:

Originally posted by ALF:
Canuck:

Out of Africa out of North Van. We get all our stuff from them. My wife orders on line from them. They have a huge following among the ex pats.

Boerewors and biltong ? we make our own from Moose . Everytime anyone goes home from here we bring the spices with ( crown mills boerewros spice)

ALF,

Is Crown Mills not available online?

I recall some people mentioning "Freddy Hirsh" spices when we were in RSA. Have you tried them? And if so, how where they compaired to the Crown Mill stuff?

Erik D,

Freddy Hirsch spices are good, but I really prefer mixing my own.

Alf,

This is a first - an opportunity to correct you! It's Crown National, not Mills

www.crownnational.co.za

.

Here is a recipe for boerewors that I got from the wife of a PH that lives in the Karoo in SA. It is his family recipe. It is realitively simple as it does not require bought boerewors spices. You make your own from localy sourced spices.

2 kg of beef
1 kg of pork
20g whole coriander (50ml)
2 ml ground cloves
2 ml of nutmeg
30 g salt (25ml)
5 ml of freshly ground blackpepper
500 g pork fat (hard)
100 ml vinigar
about 90 g of casings

The coriander must be seared in a dry pan til light brown and then you grind and sift it. cut meat into 50 mm blocks and mix with spices and rest of seasonings. Coarse grind the meat. Cut fat in small blocks. Mix fat and vinigar with meat (lightly). Stuff casings...makes about 3,5 kgs.

ENJOY!

465H&H

This is the info needed if you a EX PAT in BC, i beleive out of Africa will ship though online order, and I am sure they will be willing to part with a couple of pounds of spice spice price list. Speak to Joe or Pam Queton, They really are cool people and love to chat about "home".

Afri Chef

SA Sausage in North Vancouver

out of africa trading in Burnaby

Alf,

Groenkloof Slaghuis is still around, and going strong. In fact, I need to be at Unitas Hospital for a sonar on my shoulder this afternoon (my .375 took revenge on me), so I think I might just pop around Groenkloof for a yard or two. I'll raise a Windhoek to you while I braai it over combretum coals!

465 - that recipe is difficult to fault. I would suggest a small change though, and offer a tip or two: I prefer to grind the pork fat into the mix, rather than adding small cubes; Once you have the spiced mix ground up, make up a few hamburger patties and slap them on the barbecue, to test the spice, as it were. Once it's in the casings, not much can be done to correct it. I taste it raw - sort of 'steak tartare'. Many people believe (sadly) that, seeing as everything is ground up anyway, the quality of the meat going into the boerewors can be compromised. Don't do this - use only topside mince if at all possible. Your dinner guests will thank you for it.

Wow, you're all making my mouth water!