A couple of weeks ago we made another batch of Boerewors this time I used Brents recipe that he made for Burning Woods 2013 sorry cannot link to it because i got the paper version he had.
This time i got the right meat (beaf shoulder pork shoulder) and ground it correctly too for my likeing (only once course ground).
There is one thing i wanted to see some advice on because i cannot believe we are doing it correct.
It has to do with stuffing the sausage. We purchased one of these given our small quantity needs, (boy am i sorry i did).
To be able to use it I had to bolt this thing down and i mean securely and then get a piece of steel tubing to extent the handle about 4 feet so Linda could hang on the handle while i held the sausage.
Initially i only screwed it down to a piece of ply but that was not going to hold this baby down.
Anyone use one of these cast iron types. There is no way the handle is long enough or we have something horribly wrong in our set up.
Had i purchased it from Lee Valley I would be taking it back given their customer service approach. But its been too long for the corporate bass pro.
Its so bad it makes a fun job a misery so i thought i best check with you guys see if anyone has any ideas to improve things.
This is definitely not something one can mount on the kitchen table and expect to work without being substantially secured to a solid piece of wood with bolts.
I did oil the insides before using so dont know what else to do and we were not even using the small nozzle.