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Did you know
Have you ever wondered what the difference between sausage and boerewors is? And thought to yourself why boerewors is slightly more expensive than sausage?
Well, read on and you’ll find that South African legislation governs what ingredients can be used when making a boerewors and what can therefore be classified as boerewors.
In a nutshell, the fat to meat ratio in boerewors is 20:80; therefore boerewors is meatier than sausage and contains less fat.
Did you know the Regulations Governing the Composition and Labelling of Raw Boerewors, Raw Species Sausage and Raw Mixed Species Sausage under Government Notice No. R. 2718 of 23 November 1990 in terms of section 15(1) of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972) states that:
• “Raw boerewors shall be manufactured from the meat of an animal of the bovine, ovine, porcine or caprine species or from a mixture of two or more thereof. It shall be contained in an edible casing and shall contain a minimum of 90% total meat content and not more than 30% fat content”;
• “There shall be no offal except where such offal is to be used solely as the casing of the raw
boerewors and it shall contain no mechanically recovered meat”.
With regards to seasoning and fillers, the Act is very specific that “no ingredients shall be added except cereal products or starch, vinegar, spices, herbs, salt, other harmless flavourants, permitted food additives and water”.
The meat content can be made up of prime beef, pork, mutton or combinations of these meats, with all the gristle and connective tissue removed before mincing, together with spek. As for the use of seasonings, practically anything goes and testimony of this is the huge assortment of “boeries” available with catchy Afrikaans names such as Ossewa, Voortrekkker, Kameelhout and Blou Bul.
For the source of this information, click here http://www.thebutcherweb.co.za/butchervol4no3burgersboerewors.html
- The longer the meat is cooked, the drier the end product becomes.
- When seasoning your meat only use salt on fat and not on the meat.
- Cuts suitable for dry heat cooking method are: wing rib, sirloin, rump, etc.