Easy Boerewors Recipe | Traditional South African Sausage | HOMEMADE | Xman & Co
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- čas přidán 9. 10. 2021
- Join us where we share our Easy Boerewors Recipe with you guys. This recipe is a Traditional South African Sausage recipe that you and your guests would enjoy. Join this channel to get access to perks:
/ @xmanco
4.5 Kg of meat mixture use
Spice ingredients :
35g Salt
40g Coriander
2g Nutmeg
2g Ground Cloves
6g Black Pepper
80ml Brown vinegar
60ml Worcesterschire sauce
2g Rosemary
150ml Water
Optional
30ml Chutney
30ml Oil
Dash of Jelapenos to taste
This is so easy - you can do this at home like a legend.
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Leeeeettsss Doooo THIS!!!
Cheers for now.
Xman & Co. - Jak na to + styl
I haven’t had boerewors since 2017😢. Thank you!
So much love from zimbabwe I can't wait to start making sausages for my people
Thank you so much man. Yes keep on cooking thats awesome and stay safe hey. 🔥🔥👍
Can I join you??? Byo 💯
@@theotad933 do you still wanna start?
@@ngonidzashesendama2471 already moving with speed
@@theotad933 nice 🙂 I want to start this business
Since I moved to USA in 2016 I have been missing this in my life. Thank you so much for this video.
So happy that you enjoyed the video. Stat safe man
Same here, moved here 2015 and now finally I can do this recipe 😊 so excited
Ditto. Thanks m8.
In Kenya we cook the mince slitly before putting it in the casing to enhance easier cooking.
I am at the village and network weak but I will be happy to know more
Thanks from Germany, this looks so delicious
Hey, thanks for this video. Expat South African here, living in Vienna. Today I decided I'm going to to try my hand at my much-missed Boerewors. Two questions:
Can I substitute lamb for pork? (I loathe pork).
2. Where can I buy an encaser?
Thanks!
Had Boerewors and Biltong in Iraq thanks to my SA coworkers and mannnnn have I been craving both ever since I left.
It seriously is addictive and so delicious. Stay safe man. 🔥🔥👌
How much influence does Dutch cooking have on Boer cooking? Looks brilliant all the same.
Perfect Boerewors recipe. I always eat Boerewors when I visit South Africa.
Thank you.
Cheers from Germany
Thanks you for your ongoing support man and the comment. We love boerewors too. Stay safe hey...
Can’t wait to try my hand at making some Boerewors myself. We usually make our own sausage in the Fall after hunting season or after we butcher some hogs. My South African Friends keep talking about it so I am excited to surprise them with some Boere make in America! Thanks for sharing.
That awesome so you have the understanding already and should be very easy for you to make this then. They will be so impressed...
Thankyou for this video and recipe. Our pork was 50/50 meat to fat, we doubled the mango chutney and omitted jalapenos, and used natural hog casings. They are FABULOUS. We would probably increase the chutney even more, but seriously this recipe is the best "sausage" we have ever tasted. it takes flavour to a whole new realm!
Thank you very much for this app and it’s
Very good video and easy to understand it. My Zimbabwean wife introduced me to this gem and after paying a fortune for these sausages here in Europe, I consider to actually try my luck making my own one. Sadly don't have the meat grinder and sausage maker, so gotta do shopping first - are there any particular considerations for meat grinders or sausage makers to pay attention to?
Nice and clear, thank you .
Peaceful and calm ouboet… Dankie maan😊
Informative ❤
One of the best simple recipe thank you
Oh I like it that's great
Thank you
Nice
oh my goodness that looks so good
Thank you so much. Appreciate the visit. Stay safe...👍👍🔥
Loving this channel really enjoying it
So happy that you do Charles, appreciate your support!!
Excellent! Thanks for sharing!
Thank you sir!!. Appreciate the ongoing support. stay safe...
@@XmanCo you’re welcome and you too!
Great video,
Beautiful dog
Wonderful I thank you friend r sharing this
Such a huge pleasure. Glad you enjoyed the video. 🔥🔥👍
Simple easy to follow stuff, thanks bru
Glad you enjoy our content! Stay safe boet!
Dankie on it right away.
My mouth is watering 😋
Thanks so much for your comment. Stay safe... 🔥🔥👍
awesome
Thank you... 🔥🔥👍
Dankie Meneer!
Groot plesier meneer. 🔥🔥👍
This is the best wors I have ever had and made thank you
Im so happy that you enjoyed it. Awesome news. Thanks for your feedback and stay safe man. 🔥🔥👍
Thanks for another great video, Blessings
Thanks Denis, have an awesome Sunday...🔥🔥👍
The ice water for the mincer bits was a great tip. Love this channel.
Glad you like the video. Huge pleasure. 🔥🔥👍
Thing of beauty. This is an art
Thank you so much sir!!!
Shot boet, great video with great instructions.
Thank you. Appreciate the comment man. 🔥🔥👍
YUM! You make me miss South africa!
Thank you. Stay safe..
Oooh I miss boerwors
Made it today, it was epic!
That's such awesome news man.
@@XmanCo I moved to Prague from SA and this was an awesome taste of home. Thanks
Oooh wow how lovely! I miss boerewors sausages. Thanks for sharing how you can make them. Love all your videos too. Shall try making these one day👍👍👍
Hi Sharon, Thank you so much for the comment and the ongoing support
Who would thumb down this LOL. Great Boeri well done.
I was wondering about that LOL. Thanks for the support man
Excellent video, well done. You can also consider throwing in ice instead of water into your mince mix before making the wors to keep the fat cold.
That works like a bomb. You are so correct. Stay safe and thanks for the support man. 🔥🔥👍
I made my first Boerewors tonight. Followed this recipe exactly except for the jalapeños. I used English malt vinegar and mango chutney
This is is sooo freaking good I'm speechless.
THANK YOU!! so much for sharing your recipe. This is really on another level.
So happy that you enjoyed the video and the actual recipe. grateful for the feedback too. Glad we could help you. Stay safe hey and keep on grilling...
Kindly asking for the spices to be added
Good day I wanted to find out If I could use this recipe for sausages with a 80% beef and 20% lamb fat mixture as we cannot consume pork.
Thumbs up for using fresh spices and not the usual store bought pre mix , msg etc.
can’t wait I to try out your recipe.
Hi Shameer, yes most definitely you can do exactly that. We love using Lamb fat too. Enjoy making sausage man. And stay safe. 🔥🔥👍
Well explained👌never came across a video that is so detailed and well explained. Lekker job man!.
I appreciate that! Glad you enjoyed the video man. Stay Safe!!!
Lekker my maat, lekker.
Dankie my maat...
OMG I made this last night, my meat was a good ratio of fatty beef trim and nice pork trim.
I cooked a bit that was left over from filling the casings...drooling just remembering the mouthwatering taste.
Thank you @xman&co
Such a huge pleasure. So happy that you tried the recipe and that you are enjoying the meat. Stay safe hey...🔥🔥👍
@@XmanCo Just wanted to say that I made more wors recently and introduced the Kiwi family to it, and even those who didn't 'eat meat' ate these 'wors' down super quick. About to go and make another batch today. Love this recipe.
If you mix the spices into the meat bf you grind it
That way you don't mess up the ground meat with over touching it . I always do that it works well
Thanks
Nice detailed video. Just a thought. Mix your spices, veg and fluids (without the water) before cutting meat so it can infuse the flavors. Then cut the meat into cubes and mix. Add the spice mix and crushed ice to the meat and grind it. That will help to ensure all is mixed well and the meat is not over worked before stuffing the casings. Hope this helps. Enjoy.
Thanks Martin, appreciate. 🔥🔥👍
That’s some delicious awesomeness 🌟
Thank you man
true dat brudder
Jelapenos? Looks like Ricky's gonna like it
MEDU provide the sausage whole production line, from meat grinder to the smoke oven, even sausage casing. Welcome to MEDU!
Awesome job Xman, nothing, and absolutely NOTHING, smells better than boerewors on the braai !
Totally agree man. Stay safe hey. 🔥🔥👍
That tip about only grinding it once is vitally important. That's the difference between Boerewors and English-style sausages, and something a lot of commercial makers don't get right. Over working the meat develops the myoglobin and sticks it all together in a sort of meat cement. English sausages tend to use rusk to soften this mix, but because there's no rusk in Boerewors, it'll just be rock solid when you cook it. Boerewors is more like a loose association of meat, fat, and spices stuffed in a skin, not a homogenous mass.
Thanks for the insight. A question for you, can I add rusks and still call it a boerewors?
Took me to long to find this channel. Gonna be trying my hand this weekend with pre minced meat for first bash at it. Also ordering some iwisa maize for pap and sous. Hard to find it stateside.
We were talking about making some of these just the other day. I used to live in Worcestershire, not far from where it’s famous sauce was made. I must get a sausage press and get making ready for our summer. Hope you’re both well.
Hey there Static, thank you. Yes you definitely have to give this a go. Im sure you will love it. All good here and hope you guys are well too. 🔥🔥👍
Great video, the ice tip was a new one for me ...as previous efforts always had melted fat ...also the mince it once and then use sausage stuffer rather than use the mincer a second time to put into the skins....I'm looking forward to trying this with my Grabouw wors recipe :-)
A huge pleasure. So happy that you enjoyed the video and glad to hear you going to try it. Stay safe man.🔥🔥👍
Amazing, looks good 🔥🔥
Thank you
Finally a proper video on how to make wors. Well done looks amazing. 😊
Thank you
Hie
Where are u based would like to have 1 on 1 with u, u seem u can help. Me on my project
Oh, thank god! A proper Saffer accent means this is a good recipe.
I would one day love to try my hand in making boerewors. Xman, jy weet wat jy doen!!
Baie Dankie meneer ek waardeer jou boodskap.
Greetings, Been back in the UK for 15 years, and only just got around to buying decent size mincer & sausage stuffer. Any advice on the size of the holes in the "mincer plate". Ours came as standard with 6mm. My worry is that might produce too finer mince. Many Thanks
Great video.. how do I get the tubes though
Clear explanation.. thank you broh.. amma try this
Fantastic news. Thank you!!!🔥🔥👍
Dit lyk soos baie lekker boerawors
Was so lekker meneer. bly veilig...
@@XmanCo dankie, jy ook
@@raggedcoat629 Dankie
Lekker
Dit is hoe men's boerewors maak. Basic. Niks fancy nie. EK weet sommer dit gaan amazing smaak. EK wonder Wie het jou n thumbs down gegee? Dis seker n finger fault want jou resep is perfek. Well done broer.
Dankie meneer. Ek waardeer. Ek verstaan ook nie altyd hoekom daar nou en dan iemand negatief kan thumbs down nie lol. Die boerewors was maar lekker. Bly veilig hoor. 🔥🔥👍
Nice man, going to gear myself up and give these a go as they are getting hellishly expensive to buy made here in Australia.
Im sure it is hey. Best thing ever to do. And you can spice it the way you like it and you know whats in the meat. 🔥🔥👍
Hi Xman. Watse cuts gebruik jy met die beef en vark?
Thanks - used your video to make boerewors for the first time in my life - we're in the US, so this was my first taste of boerewors in more than five years, and it was GREAT. Question, what do you use to measure out the spices in grams? I used the meat grinder to fill the casings, and will be buying a vertical stuffer for the next batch.
Hows things man. I have a small scale that I use that is very sensitive as most normal scales dont measure those small amounts. Its a pocket scale and very sensitive. Hope this helps. So exciting man. You going to love this. 🔥🔥👍
Looks a amazing. I leave mine uncovered in the fridge for 24 hours. It dries the skin out and gives a great snap when you braai it.
Totally agree. We also leave the wors in the fridge for a day before using or freezing them. Thanks for the comment and the support. 🔥🔥👍
Lekker 😍
Baie dankie. Waardeer. Bly veilig! 🔥🔥😊👌
hey guys. i cannot wait to try this recipe and make my own boerewors soon. ive recently purchased an electric meat grinder and would love your advice on how you clean, maintain and store your plates and blades? do you leave in rice or freezer like some do? do you wipe a bit of oil before storing and if so what oil or spray would you recommend? would be great to get your wisdom in this lol. ty for such great videos.
Hi Mathew, it is quite the thing to clean. Lol. I use normal "Spray and cook" - its an oily spray bakers use. This really helps. We are living close to the ocean so corossion is a worry and thus far this has helped. Cleaning I sometimes boil water and let the bits lie in the water with soap. Hot water removes the greasy fats easier. Hope this helps. Shout if you need anything else. 🔥🙏👍
Thank you so much Xman and Co, is it advisable to put wors in a smoker? I want to try it while making a brisket.
Yes definitely a good idea. 🔥🔥👍
Finally learnt to spell it the right way
Hahaha awesome man. Stay safe hey.😀🔥🔥
May I ask what size funnel/nozzle you used please and also what size skin casings too? Ty again so so so so much I frikn love your vids ☺️
Offcourse, the nozzle size was a 20mm and i used hog casings 28/32. Hope this helps. You could use smaller but we love real thick boerewors. Thanks for the ongoing support and you are more than wellcome. Stay safe 🔥🔥👍
where do you get the casings? and what size are they? thanks
Wonder what cut of beef is used or ideal? Rump, porterhouse? Etc
Hi there, so many different oppinions out there. We personally like c grade rump - fatty and yellow if possible. Otherwize we love sirloin because the fat cao but most of these cuts are perfect. Hope this helps. 🔥🔥👍
Howzit Xman.
I have noticed that on your dry wors recipie you don’t use Cloves and also your salt content is 35g for Three (3) Kg of vleis.
On your fresh wors recipe you use the same qty of salt and spices for Four (4) Kg of Vleis.
Is this a typo?
Please can you correct that if it is or if not a typo could you confirm the differences are legit. Also one last question. What cut of vleis are you using and what cut of vleis are you taking the fat you use from.
Love your videos and love the facilities for braaiing you have. Durban was once the best part of the world. I loved going there on holiday. I miss mother Africa terribly.
Dankie Boet. Ken (Ex Rhodie living in Australia 🇦🇺)
Hi there Sadza Snake, I had another look at the qty's and they are correct to our recipe. Remember you can play with the salt. With dry wors we add more to less meat as this is part of the curing process. Some people like it more salty and then you need to add more. These qty's are perfect for us. I like to use belly of the beef, so some call it flap meat. This normally have some fat included. When I add fat I look for fat around the same are the stomach - Belly - Flap meat. Truth be told you could use just about anything really. As long as you make sure you do not add pork to your "Droewors" as this will go bad and not good or healthy for us. Hope this helps? Stay safe and appreciate your support. 🔥
Hi,
I tried this but came out dry even though I added more fats. The casting releases more fat when I braai it and leave the boerewors dry. What would be the solution on this?
Was just wondering - what casings did you use? I've just bought "Weston 19-0111-W 19mm Collagen Sausage Casing" which comes unsalted. They also don't specify which animal (sheep, cow, etc) the casing is from, which is odd. But ja, was wondering what you would use, and what's best.
Hi Jean, somehow your message did not appear on my message screen till now. I normally use 30-34mm Hog casings. This is now for traditional boerewors. its a big casing true to SA boerewors that we enjoy. Offcourse you could go smaller to about 28mm. 19mm is more for drywors (Droewors). Hope this helps. Stay safe man.
good vid and a nice variation. am i correct to say that the salt content is very low? seems less than 1% as it is a 4.5kg mix in your description and 35grams of salt
Hi there yes the salt sounds low but definitely tasty. You could add more but to be honest the boerewors tastes amazing. I wouldnt add much more that that. Hope this helps. Stay safe man 🔥🔥👍
Dit lyk lekker maar nou waar is die link met die resep. Groot. Asb. Dankie. Jammer vleis is nou so baie duur.
Baie dankie. Die resep is in die beskrywing onder die video. sal nie op jou tv wys nie maar wel op die rekenaar. Het dit ook hier onder gesit. Groete
4.5 Kg of meat mixture use
Spice ingredients :
35g Salt
40g Coriander
2g Nutmeg
2g Ground Cloves
6g Black Pepper
80ml Brown vinegar
60ml Worcesterschire sauce
2g Rosemary
150ml Water
Optional
30ml Chutney
30ml Oil
Dash of Jelapenos to taste
If I use 2.7kg of beef brisket and 1.8kg of pork shoulder. How much extra fat should I use. Or would there be enough fat ratio within the meat do you think?
That'll be great. Where in South Africa are you located?
Hi we are in Durban. 🔥😀🔥
I really like your cooking videos. Where can I get that boerevors squeezing machine from? Can it be shipped to the US?
Hi there, this machine is actually from Italy. I will have to look into it. Will put it on my list to do. 🔥🔥👍
What would be a good substitute for the pork?
Goeie werk, Dit lyk heerlik.
Baie dankie meneer, waardeer. 👍🔥🔥
Worcestershire sauce pronounced 100% correct 👌
Thank you Dirk. Appreciate the support man. 🔥🔥👍
@@XmanCo all good need to start making my own wors as spar and some butchers adding funny stuff (soy "meat") and only God knows what else and getting expensive thanks for the video 👌
@@dirkventer8112 huge pleasure man. Totally agree when I make my own wors then I know its real ingredients and cheaper. Even at the same price no funny stuff... stay safe man. 🔥🔥👍
Hey buddy. Hope you're well. Tell me, do you use sheep or hog casings, I know you can used either but what do you personally use?
I normally use Hog casings. Especially when making boerewors. Because of its size etc. Hope this helps.
@@XmanCo Thanks so much. Hope you guys are doing well in Canada. Looking forward to seeing your new videos soon.
Thanks man. Hopefully drop a video this week. Would be a vlog at this stage. Waiting for our shipment for all our gear. Stay safe hey
I'm trying to make it this afternoon. The spices you have listed are for how much meat??
Hi I think it stares 4.5Kg... enjoy the Boerewors... 🔥🔥👍
❤️❤️❤️❤️❤️❤️❤️❤️
Thank you ☺️☺️☺️🔥🔥🔥
I've been on sausage kick lately... between you and 2 Guys & A Cooler, I'm so making this. Question since I know so little of South African food, how do you eat Boerewors Sausage? What else do you serve to make it a great meal?
I am so with you, we love boerewors for any occasion. We have boerewors on rolls, as a add on with the rest of our meat on the fire and then we like to make the boerewors the hero of the dish by adding starch in different forms like a potato salad on the side, Maize meal and or veggies. This is just a few examples but we really eat it with almost anything. Stay safe man...🔥🔥
@@XmanCo I'm so excited to try. I try to get to our lake house in Wisconsin with just the guys... Manimal Weekend. This would be perfect! thx.
I like making hotdogs with fried onions and ketchup with English mustard. If you really want to try a new way then you need to make krummel pap with tomato and onion sauce served with brown sugar. It is not to everyone’s taste but Africa loves it. Google krummel pap recipe. Very easy. You simply let water boil and throw in corn maize and start stirring till you get big lumps that crumbles. It should not be smooth. Let it cook on a low heat and add the boerewors with a tomato and onion sauce and brown sugar on top.
Howzit. I've got 2 none SA friends that are gluten intolerant, so I was thinking of using white vinegar as malt vinegar has gluten. Would you recommend me using white. Would it change the flavour?
Hi there, you can most definitely use white vinegar. There would be a slight different in taste but it will still be great. Enjoy your biltong making!!! 🔥🔥👍
Remember the vinegar is to preserve thr meat. So you will have the meat in the vinegar not too long like overnight as this will always give you a different taste. We do vinegar for about between 30min and 2 hours max.. just a thought. Very nice gesture looking out for your mates. 🔥🔥👍
What casing do you use?
Normally sheep casings.
Hello , thanks for sharing the mix 🇿🇦🇿🇦, I got the butcher to provide the beef and pork exactly to the ratios ie 4.5kg mix with the fat content explained, ( I realised I did the wet ingredients as grams 😩) .
Mixed mince and ingredients and left overnight in the fridge , following morning dropped off at butcher to pipe them into skins .
Just off the bbq🇦🇺 and it has turned out dry and crumbly……
Any tips where I went wrong ?
I could add about 50% more of the ingredients to intensify the taste.
Hi there, sorry to hear that. I have had that too when I started and what I realized was that I minced them too course. This is where the crumbling is coming from. As far as spices im not sure how much you have used. If I remember correctly the recipe in yhe description should be for 3 kg. I will double check. When the butcher stuffed the wors he could have not used all the juices? Not 100% sure why it would be dry. Hope this helps a bit? As far as the taste you can definitely add more spice if it is not strong enough. Once again the spice mix we do is normally perfect and very tasty. Hope this helps you in some way. Stay safe. 🔥🔥👍
@@XmanCo thank you for the speedy reply and the tips , I will try next round with 3kg mix.
It could have also been dry also beacause I incorrectly measured the wet ingredients.
It was first try so hopefully much better from here , we have limited supply of wors here ( in Sydney Australia ) so looking forward to supplying to my family here when I get it right.
Huge pleasure. Maybe up the spices slightly and gringd the meat once more. Here is the spices I use.
4.5 Kg of meat mixture use
Spice ingredients :
35g Salt
40g Coriander
2g Nutmeg
2g Ground Cloves
6g Black Pepper
80ml Brown vinegar
60ml Worcesterschire sauce
2g Rosemary
150ml Water
Optional
30ml Chutney
30ml Oil
Dash of Jelapenos to taste
I would add the oil and the chutney if you could.
Regards
What type of chutney do you use? I’m an American that knows nothing about chutney but I am trying to make authentic boerewors for a South African who now lives in Bellingham Wa USA! Thank you
Mrs Balls chutney
Can you you use wors bought at the butcher
Not really Eugene, the wors that you bought has a ratio already and mixed with spices. Hope this helps.🔥🔥
We're can I get the filler lk the one you using
Hi there this spesific one is all the wat from Italy. Im sure you can buy this particular one online. Hope this helps. Stay safe. 👍🔥🔥
Can u freeze them?
Yes definitely. Stay safe hey☺️🔥🔥👍
Gotav muito da receita em em portugues
Thanks