BOERWORS / South African BBQ sausage Recipe

BOERWORS / South African BBQ sausage
(Fresh sausage type, coarse mixture)

Raw materials: (calculated for 10 kg batch)
90.00 % Beef trimmings without tendons 9.000 kg

4.00 % Rusk (baked and crushed wheat flour 0.400 kg
3.00 % Water, potable 0.300 kg
3.00 % Vinegar 0.300 kg

(per kg of raw materials) (total for 10 kg)
18.00 g Common salt (refined) 180.00 g

(per kg of raw materials) (total for 10 kg)
2.00 g White pepper, ground 20.00 g
1.50 g Coriander, ground 15.00 g
0.50 g Thyme 5.00 g

CUT- Fresh meat trimmings into small pieces
SOAK- Rusk in added potable water
MIX- Meat trimmings, rusk, vinegar and seasonings
GRIND- Mixture 3 mm
STUFF- Into natural sheep casings (26-28 mm)
PORTION- Link into sausages of desired size (60-100 g)
STORE- Below +4°C, shelf life < 4 days
PREPARE- Fry in a frying pan or roast on a grill

Gunter Heinz & Peter Hautzinger – Meat Processing Technology


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