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.”
  • 3kg beef
  • 2kg Pork(I like it lean)
  • 50g Salt
  • 8ml Pepper
  • 3ml Cloves
  • 5ml Thyme
  • 30ml Coriandersinged and ground
  • 250ml Raw Oats Porridge
  • 125ml Balsamic Vinegar
  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!