Guide to making the perfect Impala Venison Boerewors

Guide to making the perfect Impala Venison Boerewors

Pin Print Boerewors may seem difficult to make but it is actually a fairly simple process. Ingredients For every 4kg meat in total: Method Mixing the spices Mix all the cubed meat and fat together. In a separate bowl add the spices and Worcestershire sauce. Mince the meat through […]

  • Mixing the spices
  • Mix all the cubed meat and fat together.
  • In a separate bowl add the spices and Worcestershire sauce.
  • Mince the meat through a mincing machine or hand mincer, make sure you are not using too small a hole. The meat still needs some texture, so don’t grind it too finely.
  • When this is done, add 1 cup of cold water and mix well. This helps to ensure that the meat flows easily into the casing when making the boerewors.
  • Making the boerewors:
  • Drain the casing after rinsing well on the insides under a running tap. Place the casing over one end of the filling horn on the mincing machine. Carefully push all of the casings on leaving about 7-8cm over to hang down. Tie a knot in this hanging piece so that the meat will not fall out.
  • Grabbing hold of a second pair of hands at this point makes the process easier!
  • You then feed the wors mixture into the casing horn while your assistant holds the casings, guiding the filling along the tube.
  • Feed the mixture into the mincer a little at a time, (depending on what you are using). At the same time, secure the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled.
  • Mould the mince with your hand to make it uniformly thick.
  • Don’t pack the casing too full, or the boerewors will burst while cooking but try to avoid air bubbles. If there are air bubbles, pop them open and continue.
  • After the casing has been filled, remove it – still attached to the horn – from the mincing machine.
  • Push any remaining filling into the casing and tie a knot in the end. You can also just turn it tightly. It is now ready to be cooked.

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