Deli Spices | Shoprite Checkers Boerewors Competition

Shoprite Checkers Boerewors Competition 2010
Win any regional final with our spices & collect R2500 Cash!

History of Boerewors

The traditional boerewors originates from the pioneering self sufficient South African farming community in the Cape Colony. They used to combine minced meat and cubed speck (fat) with spices and preservatives (vinegar) which were easy to come by in the Cape Colony enroute from India.

During their trek through Southern Africa, large quantities of boerewors would be made on their stopovers. That which was not eaten would be hung to dry and became known as "droewors". In the years that followed the term known as "droewors" became entrenched in the South African culture. As butchers competed with each other to produce the best boerewors, unique tastes were developed by the adjustment and variation of the amount of the traditional spices used. Today, unique recipes are jealously guarded by their inventors.

We at Deli Spices have a unique private range of our own and welcome you to experiment by adding your personal blends.

Legislation

The regulation states that all boerewors must contain a minimum of 90% total meat and a maximum of 30% fat. Boerewors should be manufactured from the meat of an animal of the bovine, ovine, procine or caprine species or from a mixture of two or more thereof and shall contain no offal except for the casing used for the raw boerewors.

How It Works...

Starter Kit 1 x 200g Boerewors Spice A 1 x 220g Boerewors Spice B 1 x 220g Boerewors Spice C 1 x 200g Boerewors Spice D 1 x 220g Boerewors Spice E 1 x 100g Coarse Coriander 1 x 20g Ground Cloves 1 x 50g Coarse Fine Black Pepper 1 x 20g Vinegar Powder 1 x 20g Sausage Stabilizer	The recipes below are recommended recipes for the 5 boerewors spice blends included. Included are the flavour profiles for the cooked boerewors. Now you can develop your own unique boerewors by making half batches of boerewors using combinations of the boerewors spice blends supplied and different additions of natural pure spices, included in the kit.

	How to Make a Boerewors
	Either use already minced meat from a butchery or buy lean meat. Remove visible sinews from the meat before cutting in 50mm cubes for mincing. Sprinkle meat cubes or mince with the seasonings of your choice and mix briefly to coat meat. Do not over mix minced meat. If speck is being added cut off the rind and cut into smaller 10mm cubes for mincing. If no mincer is available dice dat into 3mm cubes. Evenly mix the speck or fat cubes into the seasoned meat cubes. Then mince mixture using a medium-coarse 5mm mincer plate. For best results, make sure the mincer plate and blade have recently been sharpened. Note: Keeping the fat or speck as cold as possible until mixing with the meat will give a superior end boerewors with less smeared fat.		When adding vinegar we recommend you use fermented grape or wine vinegar. Pork casings are the best choice for thick boerewors while sheep casings are recommended for thin boerewors. Before filling boerewors mixture in casings, soak the salted casings in luke warm water for 15-20 min. Rinse in cold running water and pull the casings over the sausage filler,ensuring that any accumulating air is pressed out before filling. Fill the casings firmly, but not too tightly. NOTE: Keep the raw boerewors in the refrigerator overnight before cooking or freezing to allow spices to permeate the meat. Be adventurous: Instead of vinegar, add one of the following: Worcestershire Sauce; Sweet red wine; Sherry or lemon juice.

Boerewors Spice Profiles

Boerewors Spice 'A' 200g	Half Batch	Full Batch	Boerewors Spice 'D' 200g	Half Batch	Full Batch
Beef and/or Pork Mince 80/20 or 75/25 Vinegar Ice Cold Water Boerewors Spice A (100g=150ml)	3.000kg 0.100kg 0.100kg 0.100kg	6.000kg 0.200kg 0.200kg 0.200kg	Beef and/or Pork Mince 80/20 or 75/25 Ice Cold Water Boerewors Spice d (100g=145ml)	2.000kg 0.100kg 0.100kg	4.000kg 0.200kg 0.200kg
TOTAL:	3.300kg	6.600kg	TOTAL:	2.200kg	4.400kg
Salt, Spices, Dextrose, M.S.G., Preservatives: Sodium Metabisulphite & Sodium Benzoate, Antioxidant, Spice & Herb Extracts. Flavour Profile Full flavoured juicy boerewors. Strong coriander, nutmeg,"nutty" roast coriander and black pepper with a mild cloves taste. Delicious lingering flavour.			Salt, Rusk (wheat), Starch, Spices, M.S.G., Flavourant (yeast extract), Preservatives: Sodium Metabisulphite & Sodium Benzoate, Thyme, Antioxidant, Spice Extracts, Flavour Profile A juicy, sweetish 'meaty' mild flavoured boerewors with prominent nutmeg, roasted coriander, cloves & mild thyme notes. Mild black pepper taste, no lingering burn.

Boerewors Spice 'B' 220g	Half Batch	Full Batch	Boerewors Spice 'E' 200g	Half Batch	Full Batch
Beef Mince 75/25 Pork Mince 50/50 Ice Cold Water Boerewors Spice B (100g=150ml)	2.000kg 1.000kg 0.200kg 0.110kg	4.000kg 2.000kg 0.400kg 0.220kg	Beef and/or Pork Mince 80/20 or 75/25 Vinegar Ice Cold Water Boerewors Spice E (110g=150ml)	3.000kg 0.100kg 0.100kg 0.100kg	6.000kg 0.200kg 0.200kg 0.200kg
TOTAL:	3.310kg	6.620kg	TOTAL:	3.310kg	6.620kg
Salt, Spices, Dextrose, M.S.G., Preservatives: Sodium Metabisulphite, Spice Extracts, HVP Flavour. Flavour Profile A meaty tasting boerewors with dominant roast coriander; medium cloves and nutmeg and other mild spices.			Salt, Spices, Cereal (wheat) Preservatives: Sodium Metabisulphite & Sodium Benzoate, M.S.G., Antioxidant, Spice Extracts. Flavour Profile Well balanced meaty boerewors witth top notes of roasted coriander, complimented by other mild spices. No chill or pepper burn.

Boerewors Spice 'C' 200g	Half Batch	Full Batch
Beef Mince 80/20 Pork Mince 50/50 Vinegar Ice Cold Water Boerewors Spice C (110g=150ml)	1.800kg 1.200kg 0.100kg 0.100kg 0.110kg	3.600kg 2.400kg 0.200kg 0.200kg 0.220kg
TOTAL:	3.310kg	6.620kg
Salt, Spices, Dextrose, M.S.G., Preservatives: Sodium Metabisulphite, Spice Extracts, Flavourant (natural). Flavour Profile A meaty tasting boerewors with dominant roast coriander; medium cloves and nutmeg and other mild spices.