Traditional Boerewors Doypack

Using 3.00kg beef and 1.00kg pork, pre-cool the meat to 2 degrees celsius. Mince meat through a 13mm plate. Add the dry ingredients of the sachet to the meat, mix and then add 250ml water and 125ml worcester sauce. Mix the entire mixture thoroughly and mince through 4.5mm plate. Place the mixture in a filler in such a way as to ensure that little or no air exists in the mix. Fill the meat mixture into 28/32 hog casings or 28 collagen casings.