June 17, 2013 in Event
Saturday 15 June 2013 saw the official launch of CapeCook and Signal Gun’s search for the best Boerewors in South Africa, with the first taste and judge day at Ke-Monate restaurant. We were joined on the day by Crown National and various food bloggers and other prominent foodies.
Some of these food bloggers include Anel Potgieter (lifeisazoobiscuit) Kristy Snell (Foodmonger) Zirkie Screuder (Pink Polka Dot Food) Colleen Crove (Kitchen Diary) Tami Magnin (Rumtumtiggs) Thuli Gogela (Mzansi Style Cuisine)and Sam Linsell food book author and blogger (Drizzle & Dip) as well as film producer and recipe book author Anne Meyers from Two Blonds and a Redhead Filming and Michele Coleman producer at Two Blonds and a Redhead Filming as well as Chantelle Taylor Beyers.
The day started off with welcoming the guest to the launch, and an explanation of the events for the day, followed by a very informative session with the guys from the South African Canon association and the firing of one of the canons at Signal Gun, and then the serious stuff started.
The judges, all 18 of them, tasted 6 different pieces of Boerewors. The judges did not know who’s Boerewors they were tasting, the sausage was numbered from 1 to 6 and the judges had to give each piece of Boerewors a point out of 10, taking into consideration the texture, stiffness of stuffing, salt and spice balance, fat content, casing and general taste of the sausage.
Peter Nordejee from Crown National explained that legislation determines that to call a sausage Boerewors it have to have a meat content of no less than 90%, and it may only contain beef, pork, mutton and goat (boerbok) or a combination of these. The fat content of Boerewors is not allowed to be more than 30% of the total content. It may contain no offal except for the casing of the raw Boerewors, and it may not contain any mechanically recovered meat. As to seasoning and fillers, the act is very specific that “no ingredients shall be added except cereal products or starch, vinegar, spices, herbs, salt, other harmless flavourants, permitted food additives and water”.
After the judging, while the scores were added, the judges was treated to a wine tasting of the Signal Gun Wines, followed by a lunch of Boerewors based dishes and more wine.
After adding all the scores of the judges the 6 suppliers was revealed, none of these suppliers was present, nor did they know that their Boerewors were judged on the day.
The Boerewors came from Checkers (2012 Championship Boerewors, Rhudi’s Sausage Deli’s Ollie Viljoen Boerewors, Calvinia Slaghuis’s Hantam Boerewors, Spar Old Oak’s Kalahari Boerewors, Eatwell Meat’s Boerewors and Joey’s Meat Product’s Boerewors.
In the first place with quite some distance was Joey’s, second was Eatwell Meats and third Checkers Championship Boerewors 2012.
If you know any of these Boerewors, you can rate them at http://www.saboerewors.co.za/buywc.html#Bellville
For recipes on how to make your own Boerewors, or for recipes with Boerewors in them, or to suggest a butcher with good Boerewors go to www.saboerewors.co.za.