Rob Keeble
Member
- Messages
- 12,633
- Location
- GTA Ontario Canada
The day started washing the tools.
Then shopping for ingredients. Had to laugh at the butcher when i asked for the meat quantity.
Then we made vac bags with two vacuum packers going at once.
Then it started, cutting, grinding and stuffing.
Then came the vac packing
And finally we got the fire going and sat down to some really great Boerewors (SA Farmers sausage) and a barley hops on a real charcoal fire.
Oh man the aroma and flavor is unique.
We made 52 lbs of sausage today.
Around 13 lbs of english pork sausage and the balance a mix of 2:1 beef to pork.
So split two ways with my "New Canadian" missing his Boerewors until today, we each ended up with enough to last to next spring.
Then shopping for ingredients. Had to laugh at the butcher when i asked for the meat quantity.
Then we made vac bags with two vacuum packers going at once.
Then it started, cutting, grinding and stuffing.
Then came the vac packing
And finally we got the fire going and sat down to some really great Boerewors (SA Farmers sausage) and a barley hops on a real charcoal fire.
Oh man the aroma and flavor is unique.
We made 52 lbs of sausage today.
Around 13 lbs of english pork sausage and the balance a mix of 2:1 beef to pork.
So split two ways with my "New Canadian" missing his Boerewors until today, we each ended up with enough to last to next spring.