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If it does not have lamb in then it's just not authentic boer wors.
It's the flavour of the lamb fat that sets boer wors apart from other sausages.
It gives a wholesome richness you don't get from any other meat.
Like I said you can find recipes with pork in them - but they ain't boer wors like what granny boer used to make (no not my granny - I'm not a boer, just like the food).
I'm guessing that originally boer wors were made when the lamb tails were cut (prevents them getting fly blown).
The oats are just something I put in all my ground meat products. It helps bind, retains moisture and allows you to reduce fat levels without compromising on succulence (and as a useful byproduct it hjelps reduce cholesterol).
Once mixed and ground you don't know they're there.
I can't ship you boer wors, but I can ship you some droe wors jerky.
Essentially the same recipe but spread into a sheet and dried at low temp till it's crispy. The salt and vinegar insure it's perfectly safe (well eating the last few batches doesn;'t seem to have caused anyone any harm :-).
Has the same flavour profile as boer wors as in fact does biltong and droe wors (boer wors mix, stuffed into sheep casings and dried for a couple of weeks till crispy).
First page of google eh ?
I can live with that :-)
ps. And I'll post up the biltong info at some point in the near future.
Hmm, looks like it's still up on smf - so I can port it across no problem :-)
But as I've just spent 40 minutes cleaning up spam as a mod on another forum - I'm taking a break for a short while, anyway most of you are still in bed - so who's gonna know ;-) lol
It's the flavour of the lamb fat that sets boer wors apart from other sausages.
It gives a wholesome richness you don't get from any other meat.
Like I said you can find recipes with pork in them - but they ain't boer wors like what granny boer used to make (no not my granny - I'm not a boer, just like the food).
I'm guessing that originally boer wors were made when the lamb tails were cut (prevents them getting fly blown).
The oats are just something I put in all my ground meat products. It helps bind, retains moisture and allows you to reduce fat levels without compromising on succulence (and as a useful byproduct it hjelps reduce cholesterol).
Once mixed and ground you don't know they're there.
CA if you feel like shipping me some I would be happy to try it. (posted by vlap - just for rich ;-)
Essentially the same recipe but spread into a sheet and dried at low temp till it's crispy. The salt and vinegar insure it's perfectly safe (well eating the last few batches doesn;'t seem to have caused anyone any harm :-).
Has the same flavour profile as boer wors as in fact does biltong and droe wors (boer wors mix, stuffed into sheep casings and dried for a couple of weeks till crispy).
First page of google eh ?
I can live with that :-)
ps. And I'll post up the biltong info at some point in the near future.
Hmm, looks like it's still up on smf - so I can port it across no problem :-)
But as I've just spent 40 minutes cleaning up spam as a mod on another forum - I'm taking a break for a short while, anyway most of you are still in bed - so who's gonna know ;-) lol
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