{"id":4559,"date":"2015-08-12T21:29:57","date_gmt":"2015-08-12T19:29:57","guid":{"rendered":"http:\/\/www.knottinbotswana.com\/?p=4559"},"modified":"2015-11-29T22:44:50","modified_gmt":"2015-11-29T20:44:50","slug":"whats-wors","status":"publish","type":"post","link":"http:\/\/www.knottinbotswana.com\/index.php\/2015\/08\/whats-wors\/","title":{"rendered":"What’s wors?"},"content":{"rendered":"
\"Wors<\/a>
Wors under the grill<\/figcaption><\/figure>\n

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?<\/p>\n

With nothing better to do at home I’ve been weighing my sausage<\/del> boerewors before and after cooking it and recording the results.\u00a0 It’s by no means scientific, but it does give you an idea of how much meat, fat and water is in your sausage.<\/p>\n

As far as I can tell pretty much all the boerewors in supermarkets comes from Freddy Hirsch.\u00a0 A nice homely name that conjures up images of abattoir floor sweepings<\/del> Ma and Pa in their high street butchery. But we all know the reputation of sausages when it comes to their “meat” content, and we don’t care.<\/p>\n

Over the years (yes, years<\/em>: I started in 2013, but had a year off when I wasn’t cooking for myself) I have bought from various branches of Spar, Pick n Pay and a local delicatessen type place in Maun, Delta Deli (much recommended for other cooking things like huge slabs of cooking chocolate, unusual baking bits and pieces and lovely cake).<\/p>\n

My method is basic:<\/p>\n

    \n
  1. Note the weight on the label<\/li>\n
  2. Weigh the empty pan\/tray<\/li>\n
  3. Put the wors in the pan and weigh the combination<\/li>\n
  4. Cook until charred (usually under an electric grill, with attendant backdrafts and smoke)<\/li>\n
  5. Weigh the cooked combination<\/li>\n
  6. Remove the wors and weigh the tray<\/li>\n
  7. Eat wors and whatever delight<\/a> it is being served alongside<\/li>\n
  8. Do the maths:\n
      \n
    1. Subtracting 2 from 3 gives you the actual weight before cooking.<\/li>\n
    2. Subtracting 3 from 5 tells you how much water has evaporated (assumes negligible quantities of fat have flared off).<\/li>\n
    3. Subtracting 6 from 5 tells you how much your cooked wors weighs.<\/li>\n
    4. Subtracting 2 from 6 tells you how much gunge has left your sausage during the whole sorry episode.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n