Do you want to make fresh sausages yourself sometime? You can! Our purchasing manager Harm has more than 20 years of experience in the butcher trade and is happy to tell you which supplies you need to make sausages and which steps are required. 

Supplies:

• Meat grinder (if you don't have one, you can also get pre-ground mince from the butcher)
• Sausage stuffer 
• 1 kilo pork, beef, lamb, chicken 
• 25 grams braadworstmix 
• Pork casings 30/32 or pork casings 32/35 or sheep casings 22/24
• Optional: ground fennel/whole, parsley, cloves (about 2 grams per kilo) 

You can also find the braadworst recipe here: make braadworst yourself

Step-by-step plan for making sausages:

Choose the type of meat

For making sausages you can choose between different types of meat. It is important to choose the correct ratio. For beef mince you choose a ratio of 80% lean and 20% fat, and for pork use 75% lean and 25% fat (bacon). Choose a ratio of 75% lean pork and 25% fatty pork, i.e. bacon. Before moving

Coriander (also known as 'ketoembar'): there are few spices that provoke such a strong opinion as coriander. You either love it or you dislike it. Coriander lovers describe coriander as an herb with a fresh, lemony and slightly nutty taste. Yet a small portion of people have an aversion to coriander. But how does that come about? We’re happy to tell you more about it.

The reason you do or do not like coriander may be genetically determined

Whether you like coriander or not; you probably can’t do much about it. Research shows that this is likely genetically determined. How so? Coriander contains aldehydes (a chemical compound) that also occur in soap. Whether you pick up these (soapy) aldehydes likely depends on the OR6A2 gene, which causes a strong reaction to soapy aldehydes. That makes people perceive it as smelling or tasting like soap.

Familiarity, taste memory and association also play a role

Factors such as familiarity, taste memory and association also (possibly) play a role in

TV chef London Loy inspires you with ideas that will leave you amazed

Skinny Vanilly: a sweet, warm and creamy mix that you can use in your oatmeal or yogurt and ideal as a topping for fruit. But did you know you can also use this mix for many other dishes? Dishes that make you think: wow, I really did not expect this combination with Skinny Vanilly. In this blog London Loy tells you which flavor combinations with Skinny Vanilly are a perfect match and with which tsjaps you can definitely surprise your family or friends.

A piece of cake: Bojo Cheesecake

Have you ever heard of Bojo cake? This is a true classic from Surinamese cuisine and perfect as a sweet snack or to serve at a birthday party. Coconut is typically always in Bojo cake, but you can also replace it with Skinny Vanilly. This mix also contains coconut, but because of the cranberry and raspberry in the mix you give the Bojo cake a subtle sweet twist. Now that we're talking about a twist: what about a Bojo cheesecake? London

Making a spice mix yourself is great fun, tasty and easy. It's also very healthy, since many spice mixes in the supermarket unfortunately still contain a lot of sugars. On the internet you can find a wide range of good recipes to make healthy spice mixes yourself. But how do you make your spice mix a little bit better and tastier based on that? Well-known TV chef London Loy gives you five tips that make your spice mixes more flavorful and how best to use them afterward. 

1. Use a coffee grinder

That old coffee grinder can be taken out of the cupboard again. Especially with a coffee grinder you create the tastiest spice blends. Use whole herbs and spices for this and be surprised by the explosion of flavor.

2. Use measuring spoons

You may know this: the recipe says "1/8 teaspoon" and you just eyeball that measurement. Or it says "use one tablespoon", but well: one tablespoon differs from another tablespoon, making it hard to judge. There is a solution! Use a measuring spoon to measure the