GUIDELINES FOR YOUR CHAMPIONSHIP BOEREWORS RECIPE
Your recipe must make up 3kg of boerewors. This is the required quantity needed to prepare the boerewors for judging.
No commercially available pre-mixed spices and/or batch packs of new or existing recipes will be allowed.
A traditional boerewors recipe MUST contain at least 90% meat (the meat may not consist of more than 30% fat). Always use beef and pork, and/or lamb. The remaining 10% should be comprised of spices, herbs, fluids and a binding agent.
A traditional boerewors recipe also requires the following ingredients, but is not limited to these:
MEAT
Beef, as well as pork and/or lamb
Fat
SPICES
Salt
Pepper
Coriander
Important to note:
Thyme, cloves, nutmeg, origanum, etc. can be added but are not required.
FLUIDS
Water
BINDING AGENT
A binding agent is not a requirement but limited to oats and breadcrumbs.
Important to note:
Water is the only required fluid. Fluids are, however, limited to water, Worcestershire sauce and vinegar.
WHEN IS IT NOT A TRADITIONAL BOEREWORS RECIPE?
Boerewors has a specific recipe, as published in the Government Gazette. Braaiwors is not subject to the same regulations and may contain up to 40% soya.
Recipes that include ingredients such as bacon, chutney, cheese, peri-peri, curry, tomato sauce, Peppadew®, green pepper, parmesan, Aromat®, chilli, garlic, ginger, cinnamon, paprika, whole black peppercorns, green and pink peppercorns, lemon, soya, mustard, kidney fat, alcohol and venison, but not limited to, will not be eligible for entry and will be disqualified. Cereal products such as oats or breadcrumbs may be used as binding agents, keeping in mind that the recipe should be suitable for mass production and have a specific shelf life. Fluids are limited to Worcestershire sauce, water and vinegar.
GUIDELINES FOR PREPARING YOUR BOEREWORS FOR THE FINALE
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 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.
