Description
Celebrate the taste of tradition with South African Boerewors and make it part of your next meal.
Ingredients
Units
Scale
Meat
- 10 lbs. Beef, cubed
- 10 lbs. Pork, cubed
- 5 lbs. Spek (Pork or Sheep Fat)
- 10 ft Wide Casings
Spices for 10 kg
- 12 Tbs Coriander Powder
- 4 Tbs Salt
- 8 tsp Aromat
- 2 tsp White Pepper
- 2 tsp Ground Cloves
- 1 tsp Thyme
- 2 tsp Allspice
- 8 tsp Coriander Seeds, roasted and crushed
- 50 ml Worcestershire Sauce
- 250 ml White Vinegar
- 250 ml Cold Water
- 4 Cloves of Garlic
Instructions
- Meat should be in the fridge for an hour or two before making boerie (almost, but not quite, frozen)
- Mince beef and pork through an 8 – 10 mm screen
- Mince spek (Pork or Sheep Fat) through a 4 mm screen
- Mix all together by hand, distributing the fat evenly throughout. Do not knead the mixture
- Sprinkle in spice and liquid
- Let the mixture rest for an hour
- Wash out hog casings under cold running water
- Fill the casings
Equipment
Buy Now → Notes
Created, Prepared, tried, and tested by Pete from SA Tasty Recipes – Saffas Daily Recipes
The nutritional value is given for the full recipe! You decide how much you want to enjoy per sitting.
Nutrition
- Serving Size: 1
- Calories: 45014
- Sugar: 53.7 g
- Sodium: 62187 mg
- Fat: 4196.8 g
- Saturated Fat: 1396 g
- Trans Fat: 10.2 g
- Carbohydrates: 102.4 g
- Fiber: 12.4 g
- Protein: 1579.6 g
- Cholesterol: 7914.4 mg
