Oupa Eben’s Boerewors

Parent Page: Sausages

Our Family Boerewors Recipe

My Oupa Eben was a formidable man.  This is seen in his life and how he made his Boerewors.  Here is the recipe and his story.  I use Kobus’ general production method with Oupa Eben’s recipe.  Anneliese, my cousin, found it and sent it to me.

Meat:  20kg meat in proportion: 8, 8, 4 fat (spek).  8 pork en 8 beef.  800mL grape vinegar. Not spiced vinegar.  Run the mix through the kidney plate or 13 mm. Meat and vinegar.

Mince fat.

Then add spices.

Spice mix:
8 tablespoons salt
6 heaped tablespoons coriander
6 teaspoons pepper
1/2 cup vinegar
2 tablespoons brown sugar
1 teaspoon cloves
(2 tablespoons thyme) – optional
(2 teaspoons nutmeg) – optional
(100g MSG) – optional

Sprinkle evenly over meat pieces.

Mince and mix immediately without kneeing meat. Do NOT form into balls.

Add spices and vinegar to the meat. Mince. (13mm plate)

Mix fat and meat. Mince again (13 mm plate)

After mixing it all in by hand, run through 4.5 plate and stuff.

The casings must be soaked in lukewarm water overnight. Run water through each casing to ensure it is wet on the inside.

Use sheep casings.

For commercial sales, add Sulphur dioxide, 600ppm in the final product through sodium or potassium metabisulphite powder or solution.

The sulfur dioxide is 6g per 10kg final product and if potassium metabisulphite is used as source for SO2, add 12g to 10kg final product in solution.  Remember that it is an allergen and must be declared.

Keep product temp below 2 – 3 deg C throughout the production process.

Two Other Recipes

Here are two other options: Eben Boerewors recipes  As you can see from the two recipes, the coriander ran out when the Voortrekkers riched the border of the Cape Colony!  🙂  The rusk and maize meal is also something which I object to.  Only the English will be so vulgar to add this to sausages!  🙂  🙂  🙂  It must be the influence of the Uitlanders (Foreigners) in Johannesburg!

Adjusted Recipe

Grandchildren must always try and be clever and so I opted for a slight improvement on the recipe. Here it is:

Here is the updated Oupa Eben’s Boerewors Recipe, incorporating firm pork back fat (hard spek) for optimal texture and structure.

English Version

Ingredients:

• Meat Mixture (Total: 20kg):
  • 7kg beef
  • 7kg pork
  • 6kg pork back fat (hard spek)
  • 800mL grape vinegar (not spiced vinegar)
• Spice Mix:
  • 8 tablespoons salt
  • 6 heaped tablespoons coriander
  • 6 teaspoons black pepper
  • ½ cup vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cloves
  • (Optional: 2 tablespoons thyme)
  • (Optional: 2 teaspoons nutmeg)
  • (Optional: 100g MSG)

Method:

1. Meat Preparation:
   • Combine the beef, pork, and grape vinegar in a mixing tub.
   • Grind this mixture using a 13mm (kidney) plate.
   • Separately grind the pork back fat (hard spek).
2. Spice Addition:
   • Sprinkle the spice mix evenly over the ground meat.
3. Mincing Process:
   • Mince the spiced meat mixture immediately without kneading.
   • Do not form the meat into balls.
   • Add the ground pork back fat to the meat mixture.
   • Mince the combined mixture again using a 13mm plate.
4. Final Processing:
   • After thoroughly mixing by hand, mince the mixture through a 4.5mm plate.
   • Stuff the mixture into prepared casings.
5. Casing Preparation:
   • Soak sheep casings in lukewarm water overnight.
   • Ensure the casings are thoroughly wet inside by running water through each before stuffing.

Commercial Considerations:

• For commercial production, add sulfur dioxide (600ppm in final product) using sodium or potassium metabisulfite.
• Dosage:
  • 6g SO₂ per 10kg final product.
  • If using potassium metabisulfite, add 12g per 10kg in solution.
• Note: Sulfur dioxide is an allergen and must be declared on the product label.

Storage and Handling:

• Maintain product temperature below 2–3°C throughout production.

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Deutsche Version:

Zutaten:

• Fleischmischung (Gesamt: 20kg):
  • 7kg Rindfleisch
  • 7kg Schweinefleisch
  • 6kg Schweinerückenspeck (hartes Speck)
  • 800ml Traubenessig (kein Gewürzessig)
• Gewürzmischung:
  • 8 Esslöffel Salz
  • 6 gehäufte Esslöffel Koriander
  • 6 Teelöffel schwarzer Pfeffer
  • ½ Tasse Essig
  • 2 Esslöffel brauner Zucker
  • 1 Teelöffel gemahlene Nelken
  • (Optional: 2 Esslöffel Thymian)
  • (Optional: 2 Teelöffel Muskatnuss)
  • (Optional: 100g MSG)

Methode:

1. Fleischvorbereitung:
   • Das Rind- und Schweinefleisch mit 800ml Traubenessig vermengen.
   • Diese Mischung durch eine 13mm (Nieren-)Scheibe mahlen.
   • Den Schweinerückenspeck (hartes Speck) separat mahlen.
2. Gewürze hinzufügen:
   • Die Gewürzmischung gleichmäßig über das Fleisch streuen.
3. Zerkleinerungsprozess:
   • Die gewürzte Fleischmischung sofort ohne Kneten zerkleinern.
   • Vermeiden Sie es, das Fleisch zu Kugeln zu formen.
   • Den gemahlenen Schweinerückenspeck zur Fleischmischung hinzufügen.
   • Die kombinierte Mischung erneut durch eine 13mm Scheibe zerkleinern.
4. Endverarbeitung:
   • Nach gründlichem Mischen von Hand die Mischung durch eine 4,5mm Scheibe zerkleinern.
   • Die Mischung in vorbereitete Därme füllen.
5. Darmvorbereitung:
   • Schafsaitlinge über Nacht in lauwarmem Wasser einweichen.
   • Stellen Sie sicher, dass die Därme innen vollständig nass sind, indem Sie Wasser durch jeden laufen lassen.

Kommerzielle Überlegungen:

• Für die kommerzielle Produktion 600ppm Schwefeldioxid in das Endprodukt einbringen durch Natrium- oder Kaliumdisulfit.
• Dosierung:
  • 6g SO₂ pro 10kg Endprodukt.
  • Falls Kaliumdisulfit verwendet wird, 12g pro 10kg in Lösung hinzufügen.
• Hinweis: Schwefeldioxid ist ein Allergen und muss auf dem Etikett deklariert werden.

Lagerung & Handhabung:

• Produkt-Temperatur unter 2–3°C während des gesamten Produktionsprozesses halten.

Key Adjustments for Smoked Boerewors:

1. Cure Addition:
   • Use sodium nitrite (Curing Salt #1, 0.25% of total weight, i.e., 2.5g per kg of meat) to help develop a reddish-pink color and prevent botulism.
   • If you want a slow-cured, fermented-style sausage, use Curing Salt #2 instead.
2. Fat Type:
   • Stick with firm pork back fat (hard spek), as it holds up better to smoking without rendering out too quickly.
3. Casings:
   • Collagen casings or natural hog casings work best for smoking.
   • Sheep casings can be used but may become too dry.
4. Optional Drying Step:
   • Air-dry the sausages for 12–24 hours in a cool (5–10°C), well-ventilated area before smoking. This improves smoke penetration.
5. Smoking Process:
   • Pre-dry at 50°C for 30 minutes (without smoke) to set the surface.
   • Smoke at 60–70°C for 1–2 hours using hardwood chips (oak, beech, hickory, or pecan).
   • If you want it fully cooked, raise the temperature to 75°C until the internal temperature reaches 68–70°C.
   • If you want to cold-smoke, use temperatures below 30°C for several hours, then cook or dry further.

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Smoked Boerewors Recipe:

Ingredients (for 20kg batch)

• Meat Mixture:
  • 7kg beef
  • 7kg pork
  • 6kg pork back fat (hard spek)
  • 800mL grape vinegar (not spiced vinegar)
• Curing Salt:
  • 50g Prague Powder #1 (Sodium Nitrite 0.25%)
• Spice Mix:
  • 8 tablespoons salt
  • 6 heaped tablespoons coriander
  • 6 teaspoons black pepper
  • ½ cup vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cloves
  • (Optional: 2 tablespoons thyme)
  • (Optional: 2 teaspoons nutmeg)
  • (Optional: 100g MSG)

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Method:

1. Meat Preparation:
   • Combine beef, pork, and grape vinegar in a mixing tub.
   • Add Prague Powder #1 and mix well to distribute evenly.
   • Grind using a 13mm (kidney) plate.
   • Separately grind the pork back fat (hard spek).
2. Spice Addition:
   • Sprinkle the spice mix evenly over the ground meat.
3. Mincing Process:
   • Mince the spiced meat mixture immediately without kneading.
   • Do not form the meat into balls.
   • Add the ground pork back fat to the meat mixture.
   • Mince the combined mixture again using a 13mm plate.
   • Finally, after thorough mixing, mince through a 4.5mm plate.
4. Stuffing & Drying:
   • Stuff into natural hog casings or collagen casings.
   • Air-dry in a cool (5–10°C), well-ventilated area for 12–24 hours.
5. Smoking Process:
   • Pre-dry at 50°C for 30 minutes (no smoke).
   • Smoke at 60–70°C for 1–2 hours with hardwood chips.
   • For a fully cooked sausage, raise to 75°C until an internal temp of 68–70°C.
   • Cold-smoke at below 30°C for 4–6 hours if drying further.
6. Storage & Handling:
   • Store at below 2–3°C if fresh.
   • Vacuum-pack for longer shelf life.
   • If fully cooked, it can be eaten cold or reheated.

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Deutsche Version:

Zutaten (für 20kg Charge)

• Fleischmischung:
  • 7kg Rindfleisch
  • 7kg Schweinefleisch
  • 6kg Schweinerückenspeck (hartes Speck)
  • 800ml Traubenessig (kein Gewürzessig)
• Pökelsalz:
  • 50g Pökelsalz #1 (Natriumnitrit 0,25%)
• Gewürzmischung:
  • 8 Esslöffel Salz
  • 6 gehäufte Esslöffel Koriander
  • 6 Teelöffel schwarzer Pfeffer
  • ½ Tasse Essig
  • 2 Esslöffel brauner Zucker
  • 1 Teelöffel gemahlene Nelken
  • (Optional: 2 Esslöffel Thymian)
  • (Optional: 2 Teelöffel Muskatnuss)
  • (Optional: 100g MSG)

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Methode:

1. Fleischvorbereitung:
   • Rind- und Schweinefleisch mit 800ml Traubenessig vermengen.
   • Pökelsalz #1 hinzufügen und gut vermischen.
   • Mischung durch eine 13mm (Nieren-)Scheibe mahlen.
   • Den Schweinerückenspeck (hartes Speck) separat mahlen.
2. Gewürze hinzufügen:
   • Die Gewürzmischung gleichmäßig über das Fleisch streuen.
3. Zerkleinerungsprozess:
   • Gewürzte Fleischmischung sofort ohne Kneten zerkleinern.
   • Vermeiden Sie es, das Fleisch zu Kugeln zu formen.
   • Das gemahlene Schweinerückenspeck zur Fleischmischung hinzufügen.
   • Die kombinierte Mischung erneut durch eine 13mm Scheibe zerkleinern.
   • Nach gründlichem Mischen von Hand durch eine 4,5mm Scheibe mahlen.
4. Abfüllen & Trocknen:
   • In Naturdärme (Schweinedärme) oder Kollagendärme füllen.
   • 12–24 Stunden in einem kühlen (5–10°C), gut belüfteten Bereich trocknen.
5. Räucherprozess:
   • Vortrocknen bei 50°C für 30 Minuten (ohne Rauch).
   • Räuchern bei 60–70°C für 1–2 Stunden mit Hartholzspänen.
   • Für eine vollständig gekochte Wurst, Temperatur auf 75°C erhöhen, bis eine Kerntemperatur von 68–70°C erreicht ist.
   • Kalt räuchern bei unter 30°C für 4–6 Stunden, falls weiter getrocknet wird.
6. Lagerung & Handhabung:
   • Bei unter 2–3°C aufbewahren, wenn frisch.
   • Vakuumverpacken für längere Haltbarkeit.
   • Vollständig gegart kann die Wurst kalt gegessen oder erwärmt werden.

Who Was Oupa Eben?

My uncle, Oom Jan Kok, sent me the following on his dad (my grandfather), Oupa Eben.  I will translate it into English one day.  🙂

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Background to Oupa Eben with English Translation below

Ebenhaezer Kok: Seun, Eggenoot, Pa, Oupa, Boer, Kerkmens en Gemeenskapsmens

Ebenhaezer Kok is gebore op 18 Junie 1911 in Heilbron in die Vrystaat.

Agtergrondgeskiedenis en Familieherkoms

Hy was die tweede seun van Johannes Willem Kok (gebore op 4 April 1880 te Winburg in die Vrystaat) en Maria Margaretha Klingbiel (gebore op 17 Oktober 1879). Oupa Jan neem as 19-jarige deel aan die Anglo-Boereoorlog en word as krygsgevangene na Dyatalawakamp op Ceylon gestuur waar hy op 1 Augustus 1901 in hut 54 intrek. Hier op die eiland, as krygsgevangene, kry hy die roeping om hom as sendeling te laat oplei en na die vredesluiting in 1902 skryf hy in as student aan die Sendinginstituut te Wellington. Hy voltooi sy studies en begin sy bediening in Heilbron se Sendinggemeente op 7 April 1906. Hy werk aanvanklik vir ’n jaar op proefbasis en word daarna permanent in die gemeente bevestig. Dit was ’n groot, uitgestrekte gemeente wat die dorpe Petrus Steyn, Edenville, Koppies, Oranjeville, Viljoensdrif en Heilbron ingesluit het.

Oupa Jan is op 8 Julie 1907 getroud met Maria Margaretha Klingbiel (gebore op 17 Oktober 1879 en oorlede op 27 Augustus 1942). Hy trou weer op 4 Julie 1944 met ouma Hannie wat eintlik maar die enigste ouma was wat ek geken het. Dit was haar derde huwelik.

Aanvanklik het hy sy werk in hierdie uitgestrekte gebied met ’n trapfiets gedoen. Na die trapfiets kon hy darem ’n perd aanskaf en het later ’n perdekar gehad en uiteindelik in 1933 sy eerste motor gekoop.

Na dertig jaar in die bediening (1936), word ’n gesamentlike diens van die blanke gemeente en die Sendinggemeente gehou om die geleentheid feestelik te vier. As blyk van waardering word aan hom ’n toga geskenk. Hierdie diens is gehou op 29 Maart 1936. Op 26 April 1936 word ’n soortgelyke feesdiens in die Sendinggemeente gehou en by die geleentheid het Oupa Jan se broer, Hendrik, wat ook ’n sendeling was op Marquard, die geleentheid bygewoon. Eerwaarde Hendrik Kok preek op hierdie besondere dag uit Josua 4: 5, 6 – “… en Josua het vir hulle gesê: Trek uit voor die ark van die Here julle God tot binne-in die Jordaan, en tel vir julle klippe op, elke man een op sy skouer volgens die getal van die stamme van die kinders van Israel sodat dit ’n teken onder julle kan wees. As julle kinders later vra en sê: Wat beteken hierdie klippe vir julle?” Die tema van sy preek handel oor die gedenkklippe op ons lewenspaaie wat ons herinner aan die groot dinge wat die Here in ons lewens laat gebeur.

(Die inligting in hierdie berig kom uit Die Kerkbode van 27 Mei 1936.)

Oupa Jan tree af op 27 April 1947 en is oorlede op Heilbron op 26 Junie 1950.

Eben was die tweede oudste van vyf kinders. Hulle was:

1. Johannes Willem Kok (Johan, gebore 2 Mei 1908). Hy trou met Doreen Uckerman en hulle het vier kinders: Gill (gebore op 18 Oktober 1934), Myra (gebore op 7 Julie 1937), Leon en Helen (gebore op 10 Desember 1950).
2. Frederick Gustaff Klingbiel Kok (Gustaf, gebore 12 Mei 1910). Gustaff is jonk dood, maar ek kry egter nie die datum en die ouderdom waarop hy dood is nie.
3. Ebenhaezer (Eben, later Kokkie of Kok genoem) Kok, is gebore op 18 Junie 1911 en oorlede op 21 Februarie 1981 op Vredefort. Hy trou op 7 Augustus 1939 met Susanna Maria Uys (gebore 23 April 1911 op Vredefort en oorlede op 4 Januarie 1993 te Warmbad). Hulle het drie kinders: Susanna Maria (Sannie, ook bekend as Santjie, gebore op 26 Julie 1940), Johannes Willem (Jan, later Kokkie genoem, gebore op 3 Mei 1942) en Michiel Eksteen Uys Kok (Uysie, gebore op 28 Februarie 1945).
4. Maria Margaretha Kok (Miempie), gebore op 23 November 1913 en oorlede op 2 April 1956. Sy trou met Adolf Samuel Bosman (Dolf). Hulle het drie dogters: Mariet (gebore op 27 Mei 1935), Ronnie (gebore op 26 November 1936) en Jantjie (gebore op 28 Februarie 1941).
5. Timotius Kok (Timo), gebore op 5 Augustus 1917. Hy is getroud met Thelma Berriman en hulle het geen kinders gehad nie. Toe die Tweede Wêreldoorlog uitgebreek het, het Timo by die lugmag aangesluit en is hy, soos hulle daardie jare gesê het, na die Noorde gestuur. Daar was hy betrokke in die oorlog in Egipte en is later na Italië om die stryd daar voort te sit.

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English Translation

Ebenhaezer Kok: Son, Husband, Father, Grandfather, Farmer, Churchgoer, and Community Member

Ebenhaezer Kok was born on 18 June 1911 in Heilbron in the Free State.

Background and Family History

He was the second son of Johannes Willem Kok (born on 4 April 1880 in Winburg in the Free State) and Maria Margaretha Klingbiel (born on 17 October 1879). Grandfather Jan participated in the Anglo-Boer War at 19 and was sent as a prisoner of war to the Dyatalawa camp in Ceylon, where he moved into hut 54 on 1 August 1901. It was on the island, as a prisoner, that he felt called to become a missionary. After the peace settlement in 1902, he enrolled as a student at the Mission Institute in Wellington. He completed his studies and began his ministry in the Heilbron Mission Congregation on 7 April 1906. Initially, he worked on a trial basis for a year and was then permanently appointed to the congregation. It was a large, extensive parish that included the towns of Petrus Steyn, Edenville, Koppies, Oranjeville, Viljoensdrif, and Heilbron.

Grandfather Jan married Maria Margaretha Klingbiel on 8 July 1907 (born on 17 October 1879 and passed away on 27 August 1942). He remarried on 4 July 1944 to Grandmother Hannie, who was the only grandmother I knew. It was her third marriage.

Initially, he carried out his work in this vast area with a bicycle. Afterwards, he acquired a horse and later a horse cart, and finally, in 1933, he was able to buy his first car.

After thirty years in service (1936), a joint service of the white congregation and the Mission Congregation was held to celebrate this milestone. As a token of appreciation, a robe was presented to him. This service was held on 29 March 1936. On 26 April 1936, a similar festive service was held in the Mission Congregation, and Grandfather Jan’s brother, Hendrik, who was also a missionary residing in Marquard, attended. Reverend Hendrik Kok preached on this special day from Joshua 4:5, 6 – “… and Joshua said to them: Go before the ark of the Lord your God into the midst of the Jordan, and lift up for yourselves each a stone on his shoulder according to the number of the tribes of the children of Israel, so that this may be a sign among you. When your children later ask, saying: What do these stones mean to you?” The theme of his sermon dealt with the memorial stones on our life paths that remind us of the great things the Lord has done in our lives.

(The information in this report comes from Die Kerkbode of 27 May 1936.)

Grandfather Jan retired on 27 April 1947 and passed away in Heilbron on 26 June 1950.

Eben was the second eldest of five children. They were:

1. Johannes Willem Kok (Johan, born 2 May 1908). He married Doreen Ackerman, and they had four children: Gill (born 18 October 1934), Myra (born 7 July 1937), Leon, and Helen (born 10 December 1950).
2. Frederick Gustaff Klingbiel Kok (Gustaf, born 12 May 1910). Gustaff died young, but I couldn’t find the date or his age at the time of death.
3. Ebenhaezer (Eben, later called Kokkie or Kok) Kok was born on 18 June 1911 and passed away on 21 February 1981 in Vredefort. He married Susanna Maria Uys (born on 23 April 1911 in Vredefort and passed away on 4 January 1993 in Warmbad) on 7 August 1939. They had three children: Susanna Maria (Sannie, also known as Santjie, born on 26 July 1940), Johannes Willem (Jan, later known as Kokkie, born on 3 May 1942), and Michiel Eksteen Uys Kok (Uysie, born on 28 February 1945).
4. Maria Margaretha Kok (Miempie) was born on 23 November 1913 and passed away on 2 April 1956. She married Adolf Samuel Bosman (Dolf). They had three daughters: Mariet (born on 27 May 1935), Ronnie (born on 26 November 1936), and Jantjie (born on 28 February 1941).
5. Timotius Kok (Timo) was born on 5 August 1917. He married Thelma Berriman and they had no children. When World War II broke out, Timo joined the Air Force and, as they used to say in those days, he was “sent north.” He was involved in the war in Egypt and later moved to Italy to continue the fight.

(c)  Eben van Tonder en JW Kok

Family Photos

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