My Best Boerewors Ever! You won’t stop eating this Mouth Wateringly Juicy South African Sausage! It will be the death of you!
Makes 1 -2 kg If you make your own, at least you know what’s in it. If you don’t have a mincing machine, try using a food processor but you will not get the coarsely minced texture, s…
How To Make Sausage at Home! You Can Do This...It Is Fun and Easy!!
The best guide on how to make sausage you will ever find! Start with the basics of meat prep and build up to a few classic sausage recipes. You can do this!
Monkey Gland Sauce - Peter's Food Adventures
A delicious bbq sauce with a crazy name! Sweet with a spicy kick. Relax, no monkeys in here either! South African Monkey Gland Barbecue Sauce Recipe
Hierdie resep is deur Marie Viljoen ontwikkel en dit is bobaas. Dit is nie ’n vetterige boerewors nie; braai hom dus tot net-net gaar en sappig.
How to Make Homemade Sausage | SimplyRecipes.com
Step-by-step tutorial, with photos, on making homemade sausage. Includes recipe for Italian sweet sausage.
"The secret in the making of good boerewors lies in the quality of the ingredients used. The better the quality of the meat the better tasting the boerewors. When making, do not overprocess; meat must be crumbly. Use good quality fresh (not frozen) meat and vary spices to taste. If you want to make droëwors, use narrow sausage casings."
Original Beef Droewors - 500g
Our Original droëwors is made from grass-fed Aberdeen Angus beef cattle - we only use premium Silverside. Our butchers hand cut the meat and it's then made to our old family recipe with pure beef and a mix of our own spices (coriander, course salt and pepper with a few secret spices). We then slow dry it for three days to make delicious tasting droëwors.Ingredients: Made with 210g of Beef per 100g of finished product, Natural Casings, Salt, Spices & Spice Extract, Dextrose Flavouring and…
Dis die een! || Resepte
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Boerewors – from the history books to your braai
Every seventeenth-century cook at the Cape had a favourite recipe for boerewors (farmer’s sausage). During the twentieth century, many cooks began following recipes that predominantly used coriander and cloves seasoning. A possible reason for this preference might have been the Afrikaans cookbooks by Dijkman and D.J.H., which contain recipes with these spices as ingredients. It is a popular myth that boerewors was always made from a mixture of pork and other meats. Before the twentieth…
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