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Ron Warren's traditional Boerewors Recipe Here is a great recipe for Boerewors by Ron Warren. Ron has supplemented venison for Beef and finds it tastes just as good if not better. He says: "I have recently become alergic to Pork and make the recipe with straight beef or venison and it is still excellent! I trust that this recipe gives everybody else just as much pleasure as it has given us and our friends." INGREDIENTS 3 kg Beef 2 kg Pork (I like it lean) 50 gram salt 8 ml Pepper 3 ml Cloves 5 ml Thyme 30 ml coriander, singed and ground (see hints and tips) 250 ml raw oats porridge 125 ml balsamic vinegar METHOD Cut the meat into 50 mm cubes Add the dry ingredients to the meat, mix thoroughly and allow to stand for one hour. Mince this mixture through an 8 mm or 6 mm die (According to preference) Add the balsamic vinegar and mix lightly Fill the casings and place in the refrigerator for 24 hours before freezing. Do not over- or under-stuff. 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 | Ouma's wors Plaas wors | Burgher wors | Gold Crown wors | Whakatane 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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