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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."
Servings
Ingredients
  • 3 kg beef
  • 2 kg Pork (I like it lean)
  • 50 g Salt
  • 8 ml Pepper
  • 3 ml Cloves
  • 5 ml Thyme
  • 30 ml Coriander singed and ground
  • 250 ml Raw Oats Porridge
  • 125 ml Balsamic Vinegar
Servings
Ingredients
  • 3 kg beef
  • 2 kg Pork (I like it lean)
  • 50 g Salt
  • 8 ml Pepper
  • 3 ml Cloves
  • 5 ml Thyme
  • 30 ml Coriander singed and ground
  • 250 ml Raw Oats Porridge
  • 125 ml Balsamic Vinegar
Instructions
  1. Cut the meat into 50 mm cubes
  2. Add the dry ingredients to the meat, mix thoroughly and allow to stand for one hour.
  3. Mince this mixture through an 8 mm or 6 mm die (According to preference)
  4. Add the balsamic vinegar and mix lightly
  5. Fill the casings and place in the refrigerator for 24 hours before freezing.
  6. Do not over- or under-stuff.
Recipe 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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