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Boerewors Recipies

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Billion hbn, Billionh, Billionhb, Billionhbn gives it's users a easy and healthy option to make their own boerewors recipy, a billion times cheaper than your average butchers or supermark products. And billion times tastier too.


  • 1.4kg (3 lb) Beef.
  • 1.4kg (3 lb) Pork.
  • .453g (1 lb) Bacon.
  • ½ Cup red wine vinegar.
  • 1 Clove garlic.
  • 4 Tbsp Worcestershire sauce.
  • 85g (3 oz) to 85g (3½ oz) Sausage casing.
  • 2 Tbsp Salt.
  • 2 Tbsp Ground coriander.
  • 1 Tsp Ground pepper.
  • ½ Tsp Freshly grated nutmeg.
  • ½ Tsp Ground dried thyme.
  • ½ Tsp Ground all spice.
  • ¼ Tsp Ground cloves.

Raw Boerewors, ready for the Braai (BBQ)


Dice the bacon into pieces not larger than 25mm (1"). Cut the beef and pork meat into 25mm to 38mm (1" to 1 ½") cubes. Mix it well with all the other ingredients except the sausage casing. Grind the meat using a medium-coarse grinding plate. Fill the sausage casings firmly, but not too tightly with the meat mixture. Refrigerate for 24 hours before using.

Boerewors can be kept for a week fresh or for 3 months if frozen or could be dried with a fan in cool room, just rub 1 table spoon salt over casing when wet to prevent flies lying eggs in the sausage. Then it could be used for dried wors (dried sausage).

Note: Your pride, your own Boerewors (sausage).

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