Ouma’s Boerewors Recipe
This recipe is for making Boerewors the way Ouma made it in the olden days. You can make it just like she did with her 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 16.55 kg of her boerewors.
  • 10kg beef80% meat and 20% fat
  • 5kg Pork80% meat and 20% fat or spek
  • 1kg ice cold water1 liter
  • 550gram Ouma’s boerewors spice
  • Some thick casingsand/or thin
  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

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!


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.