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Those are the longest buns I've ever seen! In other news, thanks for the info; I bought one of these and wanted to see a demo like this before I use it.

No no no, you didn't toast the bread, much nicer to toast.

You left the cardboard packaging on, don’t do that

You could toast a bread a bit ;)

Naaiye

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.

Sout ribbetjie

Everything is wrong here. All of it. Twas very sad for me to watch this.

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

Oh thank you 😊 I was really scared of using a BBQ as I’ve never cooked on one and now I know it’s pretty simple. This is easier for the mess as well just chuck it away after done.

Thanks kind sir, I'm two years late, but I'm here❤. May be using this tonight

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 ☺️

Thank you! Hoping to host a little barbecue party at uni 😊

Thanks for the video i enjoyed it these always come in handy.

Lyk lekker mar dai is n vark rib my maat

This is a Pork Rib!

Brilliant stuff 👌

Thanks mate, always seen these disposable bbqs but never picked one up because I was uncertain on how to start one lol

Looks amazing! Cooked to perfection👍

👍🔥🔥

Very useful thanks a mill 👍👍

This really helpless me cuz I need to be able to use on soon thanks!

Hi Dean Looks really great. I must say that there is acutually no fat on the rib. Is this really lamb rib?

Fok Ouma, maak jou eie speserye boetie.

Questions: Why do you use so much coriander and so little salt? Also, no ground cloves? Personally, I never use garlic, but that is a personal taste. On salt, I've never understood why folk insist on rock salt, or kosher salt, or Himalayan pink salt, etc. Stock standard table salt works perfectly and actually penetrates better to be where it's intended to be. It's usually much cheaper as well. Also, why do you rest the meat after the wetting process, before applying the spices to the dry meat? Makes no sense. I do all those things up front so they interact to from a spicy brine, which penetrates much better. I also flip the container occasionally to cover all the meat. Give it a try. Cheers!

Are you sure this was a lamb rib? Looks more like pork rib to me. Im making a staan rib today 🙂

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...

This video only made me hungry! Awesome video!

How long do the coals need to heat after lighting? Also, what was in that one container? Coca Cola?

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

Hierdie ding is epic met met wilds lewer. Lam, en hoender, en enige ander lewer wat jy in die stad eet kom van diere wat vol chemicals is. Daai lewer het hard gewerk teen die antibiotics en ander goed elke maand. Dit gese, dis nog steeds vrek lekker. EN GESOND!!! Yster galore. Protien galore. Skiet 'n koedoe, en try bietjie daai lewer. Die lekkerste ding wat moeder natuur vir ons gee. Meng dit dan met die wild se hart. (as jy hom nie moer toe geskiet het nie). Anders meng by 'n skaap hart of 2, of 1 beeshart. Dan so 25% soft shin. Selfde spice as in die video, maar so halwe t-lepel all spice ook. Oh en ek skip die "woester sous" Na jy die ding gehad het sal jy nie weer 'n skilpadjie uit 'n winkel uit eet nie. En jy sal verlief raak op lewer.

Can we use this at home ?

Really needed to know this tnqqq

Luv your accent🤗

😎👍☀️

where are you based i need some training

Great video thanks. What temperature is the biltong at when drying?

Brazil wants you!!!

OMW these are just sooooo amazingly delicious! Definitely one of the best dishes we South African have invented for a braai! I love liver in general and skilpaadjies just takes liver to a whole new level! I love them, and they are just not the same if you don't do them on a braai!

I was introduced to this amazing dish by the owner of my guesthouse while I was in Johannesburg. We went on a safari to Pilansburg and had a midday braai complete with anything you could want. I’m not a fan I’m general of liver but these on the grill are absolutely amazing!

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?

Very good video. Thanks. Good recipe too.

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

Hi, 🎉 Congrats on over 100 subs, you've earned it and so much more to come and I'm honoured to be here for your celebration. I found and enjoyed watching it all in full. I can see that you're going places and mark my words, you will make it big on the platform. I'm definitely impressed to follow your journey and I can't wait to see your newest video to pop up in my feed. Wishing you a lot of success and growth 🔥 All the best, Brad J Success 🙌

Great job 👏👏👏👏👍

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.

Nice

Looks amazing man!

Great stuff man!

What cut of meat do you use?