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Gold Crown Boerewors Recipe
This recipe is for making the famous Gold Crown Boerewors just the way many butchers make it in South Africa. You can make it yourself with the pre-mixed spices available on this web site. It is quick and easy and tastes just the way you buy it in many shops in South Africa! The ingredients below are for making 7.8 kg of boerewors.
Servings
kg
Ingredients
  • 5 kg beef (80% meat and 20% fat)
  • 2 kg Pork (80% meat and 20% fat or spek)
  • 500 g ice cold water (500ml)
  • 300 g Gold Crown boerewors spice
  • Some thick (and/or thin) casings.
Servings
kg
Ingredients
  • 5 kg beef (80% meat and 20% fat)
  • 2 kg Pork (80% meat and 20% fat or spek)
  • 500 g ice cold water (500ml)
  • 300 g Gold Crown 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

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.

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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