Print Recipe
Traditional Boerewors Recipe
Servings
Ingredients
  • 1 kg beef
  • 1 kg Mutton
  • 1 kg Veal or Lean Pork
  • 500 g Spek (firm pork fat from under the skin).
  • 25 ml Salt
  • 5 ml ground Black Pepper
  • 15 ml Corriander singed and ground
  • 1 ml Ground Cloves
  • 2 ml Nutmeg Powder
  • 125 ml Brown Vinegar
  • 25 ml Brandy (optional)
  • 25 ml Masala (optional)
  • 200 g Wide Sausage Casing
Servings
Ingredients
  • 1 kg beef
  • 1 kg Mutton
  • 1 kg Veal or Lean Pork
  • 500 g Spek (firm pork fat from under the skin).
  • 25 ml Salt
  • 5 ml ground Black Pepper
  • 15 ml Corriander singed and ground
  • 1 ml Ground Cloves
  • 2 ml Nutmeg Powder
  • 125 ml Brown Vinegar
  • 25 ml Brandy (optional)
  • 25 ml Masala (optional)
  • 200 g Wide Sausage Casing
Instructions
  1. Cube all meat and spek.
  2. Mix together thoroughly and mince coarsely.
  3. Place meat in large bowl.
  4. Add all dry spices, vinegar and brandy (if used).
  5. Add all dry spices, vinegar and brandy (if used).
  6. Place in fridge for +/- 2 hours to blend flavours.
  7. Soak casings in water during this period.
  8. Fit casings to sausage maker and fill with mixture.
  9. 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 makers thin sausages will take 3-4 days to dry.
Under the rafters it will take longer and watch out for the flies!

 

Share this Recipe