Boerewors receipes you will like!On this page you will find some of the best Boerewors Recipes from around the world.
Some of them are years and years old and a real favourite with people old and young: 

The first one is below and more on the right-hand side.

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Country Boerewors Recipe
This recipe is for making Country Boerewors with the 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 14kg of boerewors.
Servings
kg
Ingredients
  • 9 kg beef (80% meat and 20% fat).
  • 3.5 kg Pork (80% meat and 20% fat).
  • 1 kg ice cold water 1 liter
  • 500 g Country boerewors spice.
  • Some thick (and/or thin) casings.
Servings
kg
Ingredients
  • 9 kg beef (80% meat and 20% fat).
  • 3.5 kg Pork (80% meat and 20% fat).
  • 1 kg ice cold water 1 liter
  • 500 g Country boerewors spice.
  • Some thick (and/or thin) casings.
Instructions
  1. Mince all the meat and fat (or have it done at your butcher).
  2. Mix together with the water and the spice and leave for about half an hour.
  3. Soak the casings in water during this period.
  4. Fry a little of the mixture in a pan to try the taste.
  5. Fit casings to sausage maker (or use a large funnel) and fill with mixture.
  6. Do not over or under-stuff.
Recipe Notes

Variations:

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.

NOTES:

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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