Boerewors For Boeries

1. 1

   Assemble meat grinder and prepare the casings: Choose long pieces of the casings so that you have more control over the size of the links that you wish to make.

2. 2

   Soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface.

3. 3

   Rinse under cool running water.

4. 4

   To remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid.

5. 5

   If you spot any holes in the casing at this time, discard or cut the damaged bit off.

6. 6

   Remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use.

7. 7

   Mix ground beef well with all the other ingredients except the sausage casing.

8. 8

   Fill the sausage casings firmly, using the meat grinder with a stuffing horn attachment, but not too tightly with the meat mixture.

9. 9

   Refrigerate for 24 hours before using. Boerewors can be kept for a week or for 3 months if frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.