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Ouma's Boerewors Recipe This recipe is for making Boerewors the way Ouma made it in the olden days. You can make it just like she did with her pre-mixed spices available on this web site. It is quick and easy and tastes out of this world! The ingredients below are for making 16.55 kg of her boerewors. INGREDIENTS 10 kg beef (70% meat and 30% fat). 5 kg Pork (70% meat and 30% fat or spek). 1 kg cold water. (1 liter) 550 gram Ouma's boerewors spice. Some thick (and/or thin) casings. METHOD Mince all the meat and fat (or have it done at your butcher). Mix together with the water and the spice and leave for about half an hour. Soak the casings in water during this period. Fry a little of the mixture in a pan to try the taste. Fit casings to sausage maker (or use a large funnel) 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 | Traditional wors | Country 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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