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A True South African Game-Style Boerewors
Irene Muller

A True South African Game-Style Boerewors

A traditional South African venison boerewors recipe using Impala meat.
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Prep Time 2 hours
Total Time 2 hours
Course: Baai, dinner, Lunch
Cuisine: South African
Ingredients Method

Ingredients
  

  • 2.5kg Impala Venison meat cubes
  • 500g Beef Topside meat cubes
  • 1kg Pork Fat cubed
  • 4 tsp black pepper
  • 2 tsp cloves ground
  • 4 tsp nutmeg ground
  • 4 tbsp salt
  • 4 tbsp coriander ground
  • ½ cup Worcestershire Sauce
  • 1 cup very cold water
  • Pork Casings

Method
 

For the Spices

  1. Mix all the cubed meat and fat together.
    Ingredients for Spiced-Up Game Boerewors with Serious SA Flavour
  2. In a separate bowl add the spices and Worcestershire sauce.
  3. Mince the meat through a mincing machine or hand mincer, make sure you are not using too small a hole. The meat still needs some texture, so don’t grind it too finely.
  4. When this is done, add 1 cup of cold water and mix well. This helps to ensure that the meat flows easily into the casing when making the boerewors.

For the Boerewors

  1. Drain the casing after rinsing well on the insides under a running tap. Place the casing over one end of the filling horn on the mincing machine. Carefully push all of the casings on leaving about 7-8cm over to hang down. Tie a knot in this hanging piece so that the meat will not fall out.
  2. You then feed the wors mixture into the casing horn while your assistant holds the casings, guiding the filling along the tube.
  3. Feed the mixture into the mincer a little at a time, (depending on what you are using). At the same time, secure the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled.
  4. Mold the mince with your hand to make it uniformly thick.
  5. Don’t pack the casing too full, or the boerewors will burst while cooking but try to avoid air bubbles. If there are air bubbles, pop them open and continue.
  6. After the casing has been filled, remove it – still attached to the horn – from the mincing machine.
  7. Push any remaining filling into the casing and tie a knot in the end. You can also just turn it tightly. It is now ready to be cooked.
Key Freezing Guidelines for Venison Wors:
  1. Best Quality: Consume within 3–6 months to avoid flavour degradation.
    Safety Limit: While quality declines, properly frozen meat ( or ) technically remains safe to eat indefinitely, though 9–12 months is the recommended limit for quality.
    Packaging: Use a vacuum sealer to remove air and prevent oxidation. If using plastic wrap and butcher paper, ensure it is tightly wrapped to prevent freezer burn.
    Thawing: Thaw in the refrigerator, not on the counter, to prevent bacterial growth.