Traditional Boerewors -Ingredients
Binder
Casing
Crystal salt
Beef Boneless
Pork Boneless
Equipment preparation
1. Ensure that equipment is clean.
2. Ensure mincer knives and plates are sharp. Run fat through mincer prior to
mincing.
3. Place a nozzle correlating with the diameter of the casing onto the filler.
Preparation
1. Rinse and soak casings.
2. Pre cool all meat to 0 degrees Celsius.
3. Chill water to 2 degrees Celsius.
Method
1. Weigh off suggested meat and mince through a 13mm plate of the mincer/
grinder.
2. Add the crown unit/ batch pack to the chilled water, mix thoroughly and allow
standing for 15-20 minutes.
3. Combine minced meat with crown unit pack or batch/water mixture.
4. Mix well and mince through 2=4.5mm for boerewors, braaiwors and wors or
3mm plate for sausage products.
5. Put the meat mixture into the filler and charge the nozzle with washed casing.
Fill slowly.
6. Allow the completed boerewors to mixture for 12 hours by hanging in a
refrigerated room.

The above production method is also applicable in the manufacture of wors,
braaiwoers and all kinds of sausage products.