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    Miles and miles of boerewors!
    South African Boerewors!

    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!




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