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BOEREWORS (Elize van der Westhuizen)

This Boerewors (sausage) recipe has been in Elize's family  for many generations.  In stead of beef and pork just mutton and sheep fat is often used in the Karoo. The preferred fat is that of the indigenous fat tailed sheep.


  1. 10 lb / ±4.5 kg Beef                            

  2. 2 tbsp ground Coriander

  3. 2 lb / ±1 kg Pork                    

  4. 1 tbsp ground Cloves

  5. 3 lb / ±1.5 kg Bacon                

  6. 1¾ tbsp ground All Spice / Pimento

  7. 3 tbsp Salt                              

  8. 1½ tsp ground Nutmeg

  9. 1 tbsp ground Pepper               

  10. 2/3 cup Vinegar


  • Cut the beef and pork meat  into 1 to 1½ inch cubes. Dice the bacon into ± 1 inch pieces. Grind the meat coarsely

  • Mix the salt and spices together and mix it well with the meat. Add the vinegar and mix again. Rest for 1 hour.

  • Mix again well and then fill the sausage casings firmly but not too tightly with the meat mixture.

( I find it easier to mix the spices with meat before mincing it.  In the old days people had more time and patience and maybe the result was better)

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