Home Forums Hunting & Shooting Food, Cooking, and Game Preparation BoersWurst

I got home last night from work and the 4kg of deer ground shoulder was thawed. I had brought back a kg of spice mix from my PH in RSA vacuum sealed in a plastic pouch. His mother would not give me the recipe, but she mixed up the spice for me. It was enough to do 25kg of meat into wurst.

On the second last night of the hunt night we washed the gut together and made up a batch with kudu and gemsbok meat. I turned the food chopper, mixed the ingredients and powered the food chopper to stuff the casings as she filled them. I guess I passed inspection as she made up the batch of spices for me to take home.

Last night I just made the meat into patties for frying as I have been having a tough time finding casing.

It turned out pretty good. I fried up one to try it and no photos aas it was just a sample my wife and I ate for a before bed snack. I tried to get her recipe but there was no way she would even let me watch her mix spices.

Randy

Missed this somehow! That is good stuff! You might want to contact badger for a recipe. He has it made down there in Georgia!

I'm gonna try this recipe with some elk soon. I sure miss that Gemsbok sausage on the bbq.

Boerewors Recipe

This boerewors recipe (South African sausage) has been around for a long time.
Ingredients

2 kg (4.4 lb) prime Beef
1 kg (2.2 lb) Pork
20 g (50 ml or 10 tsp) Coriander
2 ml (� tsp) ground Cloves
2 ml (� tsp) ground Nutmeg
30 g (25 ml or 5 tsp) fine Salt
5 ml (1 tsp) freshly ground Black Pepper
500 g (�1 lb) Bacon
100 ml Vinegar
Casing (Pork casing is good)
Preparing The Coriander (15ml produces 5ml)

1. Place in dry pan, heat and stir until light brown.
2. Grind, sieve to remove husk. Grind remainder to a fine powder. (A plastic food storage bag and a rolling pin works well. Recently I've been using an old coffee grinder.)

Making The Boerewors

1. Cut meat into approximately 25mm (1 inch) cubes.
2. Let the cubed meat stand for a while to allow excess blood to drain.
3. Cut bacon into small pieces. Mix all the meat and spices. Add the vinegar and mix well.
4. Put the prepared mixture in the refrigerator for at least 2 hours.
5. Grind all together. Do not grind it too fine - use the cutter that has �� inch holes.
6. Stuff the mixture into the casing, but be careful to not overstuff.