More boerewors and droewors recipes

Recipes for all sausages

More boerewors and droewors recipes

Postby Quark_VI » Thu Nov 01, 2007 5:07 am


Just thought I would post the following boerewors and droewors recipes in case anyone is interested. They are copied verbatim from a South African recipe book "Fit for a King" which is an english translation (a bit rough at times) of the afrikaans book "Knuppeldik aan Koningskos" which was published by the Pretoria Police Officers' Women's Club:

(For 25 people)

1/2 cup oats
50 ml coriander (4 Tsp)
2 ml grated nutmeg
1 ml ground cloves
2 ml ground thyme (optional)
2 ml ground allspice
5 ml pepper (1 t)
25 ml salt (2 Tsp)
1.5 kg beef
1.5 kg pork
125 ml vinegar (1/2 cup)
50 ml Worcestershire sauce (4 Tsp)
70 g sausage casings
1/4 cup ice water
500 g speck


Roast the coriander and grind.
Add the rest of the seasonings.
Cut the meat into suitable pieces after removing tendons and membranes.
Place the beef and pork alternately in layers in an enamel dish and sprinkle a little of the seasoning over each layer. Mix thoroughly and leave for 1 hour. Cut the speck into squares about 5-8mm thick. Roughly mince the meat. After each layer of minced meat, sprinlke a handful of speck squares and little vinegar and Worcestershire sauce as well as the oats
over the meat mixture. Sprinkle with ice water. Mix the speck, vinegar and Worcestershire sauce lightly into the mixture with a knife or fork. The minced meat must be handled carefully. If the meat is kneaded the sausage texture will be too firm. Stuff the meat into the casings. Do not fill tightly.


3 kg beef
500 g sheep's tail fat
25 g salt
3 ml pepper
2 ml grated nutmeg
50 ml ground, roasted coriander (4 Tsp)
3 ml ground cloves (optional)
25 ml vinegar (2 Tsp)


Sprinkle the salt, spices and vinegar over the meat pieces and fat. Mince and stuff in the usual way but nota as firmly as normal sausage. Hang to dry. Flatten the sausage slightly when flash-dry for a neater appearance and to prevent cavities. HINT: Sausage is dried when the climate is dry and cold.


(small quantities)

3 kg beef(boned)
2 kg pork with fat
250 g speck cut into 5 mm squares
55 g salt(50ml)(4 Tsp)
25 ml pepper (2 Tsp)
40 g coriander, roasted and ground (100 ml)(8 Tsp)
125 ml vinegar (1/2 cup)
100 g sausage casings
1/4 cup iced water
1 cup oats

(In large quantities)

36 kg beef, boned
18 kg pork
500 g salt(450 ml)(1 3/4 cup)
50 g pepper(100 ml)(8 Tsp)
500 g coriander, roasted and ground
25 ml cloves (2 Tsp)
1 nutmeg, grated
2 kg speck, cut in 5 mm squares
1 l vinegar
1 kg sausage casings
3 cups iced water
6 cups oats

Remove tendons and cut meat into suitable pieces to mince. Mix the salt, spices and oats. Place the beef and pork alternately in layers in a dish and sprinkle mixed seasoning over each layer. Leave for one hour. Mince the meat. Sprinkle a few tablespoons of cut speck and a little vinegar over each layer of minced meat, as well as iced water. Mix lightly with a large fork and handle as little as possible. Stuff the casings, but not too firmly.

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