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."
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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
Ingredients
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Instructions
- Cut the meat into 50 mm cubes
- Add the dry ingredients to the meat, mix thoroughly and allow to stand for one hour.
- Mince this mixture through an 8 mm or 6 mm die (According to preference)
- Add the balsamic vinegar and mix lightly
- Fill the casings and place in the refrigerator for 24 hours before freezing.
- 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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