Johannesburg click for more details Links to recipes and home Boerewors Boerewors spices Preparing the wors Country wors Ouma's wors Plaas wors Burgher wors Gold Crown wors Whakatane wors Ron Warren's wors Queensland wors Droë wors Main recipe page SA recipes Cooking converter People's comments Back to home page Go Shopping Monthly Newsletter Subscribe here Boerewors in Europe email us! South African Boerewors! In the Biltong Maker you can make perfect Droë Wors!

Traditional Boerewors Recipe INGREDIENTS 1 kg beef. 1 kg mutton. 1 kg veal or lean pork. 500 gr spek (firm pork fat from under the skin). 25 ml salt. 5 ml ground black pepper. 15 ml corriander, singed and ground (see hints and tips). 1 ml ground cloves. 2 ml nutmeg powder. 125 ml brown vinegar. 25 ml brandy (optional). 25 ml masala (optional). 200 gr wide sausage casings. (If you want to dry your wors (droë wors) it is advisable to get narrow sausage casings). METHOD Cube all meat and spek. Mix together thoroughly and mince coarsely. Place meat in large bowl. Add all dry spices, vinegar and brandy (if used). Mix together lightly with a two pronged fork. Place in fridge for +/- 2 hours to blend flavours. Soak casings in water during this period. Fit casings to sausage maker and fill with mixture. Do not over- or under-stuff. VARIATION Many purists prefer not to add the cubed spek with the meat before mincing. They prefer to add it during the mixing process. In this case make sure that your spek is finely cubed. NOTE In the BILTONG MAKER thin sausages will take 3-4 days to dry. Under the rafters it will take longer and watch out for the flies! Boerewors | Boerewors spices | Preparing the wors | Country wors | Ouma's wors | Plaas wors Burgher wors | Gold Crown wors | Whakatane wors | Ron Warren's wors | Queensland wors Droë wors | Main recipe page | SA recipes | Cooking converter | Go shopping People's comments | Back to home page

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