Note that you are only required to prepare your boerewors recipe should you make it to the final round (TOP 10) of the Championship Boerewors competition.
You must know how to prepare your boerewors: grinding the meat, adding your mix of herbs and spices, and finally stuffing the mixture into the casing. To ensure fair judging, entrants must use a thick (28/32 calibre) casing.
- Use only the freshest and best-quality ingredients.
- Use good-quality meat from a butcher.
- Remove all sinews from the meat before cutting it into 50mm cubes for grinding.
- If you are adding fat, ensure that it is rindless and cut into smaller 10mm cubes.
- Ensure that all the ingredients are well refrigerated before mixing.
- Evenly mix the ingredients before grinding the mixture using a medium-coarse 4.5mm mincer plate.
- Rinse your casing thoroughly with chilled water before use and fill it firmly, but not too tightly.
- Let the prepared boerewors stand overnight in the refrigerator in order to allow the spices and seasoning to permeate and settle in the meat.
- Make sure the boerewors you will be using in the competition stages is freshly made. Do not freeze, store and thaw for later use.
- Hang your boerewors to drain any excess fluid away.