Ever noticed how your sausage looks so full and glossy in the shop, but by the time you’re done cooking it’s all dry and shrivelled?
With nothing better to do at home I’ve been weighing my
sausage boerewors before and after cooking it and recording the results. It’s by no means scientific, but it does give you an idea of how much meat, fat and water is in your sausage. Continue reading “What’s wors?”