VLEISLAND SE LEKKERSTE BOEREWORS EN DROËWORS RESEP
En net omdat die winter nou so naby is, plaas ek die WENNER resep ook maar.
Vleisland se LEKKERSTE Boerewors resep
(of SUIDWES Droëwors):
32 kg vleis
8 kg vet
650 g sout
60 g swart peper
50 g fyn naeltjies
50 g fyn neutmuskaat
300 g koljander (gerooster)
750 ml Worcestersous
Boerewors: Meng 1 liter yswater vir elke 10 kg by die gemaalde vleis in. Dan stop dit makliker, en die wors is sappig.
Droëwors: LOS DIE WATER UIT
Sny die vleis en vet in blokkies, meng die speserys deur saam met die Worcestersous. Maal dan alles saam, en meng dan die koue water lekker deur voor jy begin stop.
Stop in 22/24 skaapderms en hang in goed geventileerde vertrek, om droog te word.
Vleisland’s Namibian Champion Boerewors
(or South West Droëwors)
32 kg venison (meat or 40 kg fat beef meat)
8 kg fat (with fat beef meat NO FAT)
650 g salt
50 g fine cloves
50 g fine nutmeg
300 g fine coriander (roasted)
750 ml Worchestersauce
Boerewors: Cut the meat and fat in cubes, mix with all the spices and and Worchester sauce. Mince everything together and thoroughly mix the 1 litre cold water through before you start filling.
Droëwors – LEAVE THE WATER OUT
Fill the meat in 22/24 sheep longs, and hang in a well ventilated room to dry.
Chutney Boerewors: LEAVE OUT the Worchestersauce, and add 500 ml of chutney for every 10 kg of meat.
Resep: Stefaans Blaauw
Geskuif