Sausage Making

Boerewors

This recipe
http://www.biltongbox.com/boer.shtml

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beef Mince
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Pork and back fat
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Spices, extra chilli
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Mixed together
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Sausage, its on a large dinner plate and well you cant see the plate
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Bad attempt and individual sausages
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Glaucus they look absolutely incredible!

Definitely need to try this. Making my own sausages has been something I've always wanted to do. Is it as hard as they say to get it all into the skins so evenly? Looks like you did a bloody good job.
 
Surprisingly easy, by no means perfect, but it'll do. Towards the end I over stuffed, and putting the twists in was extremely hard, due to no slack.

But actually I was very surprised by how easy the whole affair was. Or should I taste it before saying that.
 
Glaucus said:
But actually I was very surprised by how easy the whole affair was. Or should I taste it before saying that.
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That's always my test :) You going to bbq them? Love boerewors.

Edit - where did you get the little spice jars? They would be great for storing stuff once used.
 
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A.N.Other said:
Just look like kilner jars to me. They come in lots of sizes.
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Oh yeah I know what they are, I have quite a few myself, I just thought they looked like pre packed spice jars you would buy with the spices already in them. Better than arsing around with tiny Schwartz ones etc.
 
Ive decided I'm going to make this on 17th at a BBQ. Glaucus, how much do the ingredients set you back for the whole recipe?

Also, how exactly did you pipe it into the casings and where do you get said casings exactly? Looks like great fun to make and I bet it tastes delicious.
 
Bennie-Mac said:
Edit - where did you get the little spice jars? They would be great for storing stuff once used.
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Off eBay. As well as the spice labels. Labels ontop as well, so you can put them in a draw and instantly s what it is, rather than picking each bottle up.


DcD said:
Also, how exactly did you pipe it into the casings and where do you get said casings exactly? Looks like great fun to make and I bet it tastes delicious.
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With a mincer/stuffer,
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Casings
http://www.sausagemaking.org/acatalog/Hog_casings.html
£6.90 for 25yards.

Meat I got from Devon rose, 1.5kilo of beef, then work out the qauntities from that.
About £20

Add postage on top.
Already had spices.
 
Cheers.

Hm, do you think it'd be possible to stuff the casings by hand - I could substitute the grinder for a food processor and do it fairly coarse, but not sure how easy it would be to spoon the mixture into the casings with a spoon, and then slide it down.

Are the casings very robust?
 
The casings are very roboust, sheep skins are meant to be better but very delicate.

Stuffing by hand no idea, best bet you-tubing it to find techniques.


BBQ'd them last night round a mates after fence building all day. Very good indeed, they didn't explode, the hog casings were nice and tasted great. IMO needs more spice mix/seasoning. Also need to look at some other boewore recipes, I felt a flavor was missing.
No photos, however still got 8 left in the freezer so when I cook them I'll try and remember.

People should try making there own, as I said surpringly easy. Need to stuff them slightly less and twist more carefully as they where all random sizes.

The other two sausages I had planned are on hold, been so busy, didn't get round to making them and the meets gone off :( sad days, what a waste of money.

And I absolutely have to make dragon sausages (leek and chilli) , heavy on both.
 
The sausages look awesome. I know what you mean /re spice often feeling a bit lacking in the recipes you get online. I think perhaps some of us on here quite like strong flavourings/heat though.
 
I think you're right there, we do seem like a bunch that like heavy seasoning.
But that's also beauty of cooking yourself, don't have to cook for lowest common denominator and can adjust to your own preference. When I do it again I think I would go as much as extra 50% spice/seasoning and see what that's like as well as try and find missing ingredient.
 
That sounds reasonable to me. I'm pretty sure I ended up increasing the spice mix amounts in a similar way when I dabbled with "sausage parties" not so long ago :)
 
I've just done my own version inspired by Glaucus. I cut the end off a Berocca plastic tube and secured the top of the casings with an elastic band, to act as my homemade stuffing machine.

Turned out great, will be smoked tomorrow along with Carolina pulled pork.

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Looks like an in readable good attempt, can't believe how even it is. Remember to post cooked pictures, will be eating the rest of my batch this week, with mash and gravy.
 
Glaucus said:
Looks like an in readable good attempt, can't believe how even it is. Remember to post cooked pictures, will be eating the rest of my batch this week, with mash and gravy.
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My butcher gave me an entire intestine, he smiled when he told me so saying "There's a lot extra there for if... or when you mess it up!"

Low and behold, good job he did. The first attempt failed because the funnel I was using was too small for the casing. It was creating what resembled chipolatas rather than boerewors. I had a think, and saw a tube of Berocca on the window sill and proceeded to chop one end off and it worked a treat! I secured the top of the casings onto it using an elastic band and just forced in the sausage meat using my thumb, easy peasy.

The first attempt with this new contraption went a bit wrong because I over filled one part and the casing split - started again and boshed out the one in the picture pretty easily. Took a good twenty minuted, bit by bit with some jiggling here and there.

Spices were pretty much from Glaucus' recipe, though I added some more chillie flakes, garlic powder and a bit of paprika.
 
http://honest-food.net/wild-game/ve...l-recipes/antelope-or-goat-longaniza-sausage/

Mu scales are bust so guessed weights.

4kilos of goat trim £12
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About 1kilo of fat trimmed off.
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One of the best bits of kit I own.
As well as a metal bowl frozen into a plastic bowl to keep everything ice cold.
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Coarse mince with flavours added
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Gone through on a fine mincer
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Taste it, bit crunchy I had the idea of using dried onions instead of breadcrumbs rusk, so added some more vinegar and wine and well hopefully after sausages have stood for a few hours the dried onion will soften massively, otherwise these could be a fail, still experimentation gets us places.
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Thread your natural Hog casings
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Sausages
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Spread out on a rack or hang up to dry
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