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I gave your recipe to our local butcher and he made a 15 lb. batch. He used crushed coriander, not whole. It was WONDERFUL! <br/><br/>My church has a sister church in South Africa and 4 of our members had visited them in June. They were giving us a presentation on their trip and wanted to serve "authentic" food. I was in charge of the meat and knew that Boerewors was a popular food - I'd had some on a previous trip to Zimbabwe. Anyway, it was a hit! We also had a beet salad, a cabbage salad with turmeric, rice with chicken gravy, and pumpkin. No mealies/maize :( <br/>Thank you for this great recipe!
Well what can I say I tried it I loved it. Only problem I had was getting the skins not to split but otherwise just like home. I%u2019m a chef in Brisbane and I think every bbq I go to now I%u2019ll make my own vorse thanks heaps really good recipe really easy to follow fantastic result. That%u2019s 11 out of 10!!!!!!!!!
wow my son and i have been trying to find the perfect boerewors recipe and i think we have simple to follow and sooooooo delishish. thank you we will be making this time and again. yummm
Loved it!! My husband is from SA and it took him home. Thank you it was fantastic!!!!
A very good sausage especially with coriander seasoning
very nice.... I combined the spices with yours and bokenpop's and it was really very nice indeed... if one has all the "tools" in the kitchen to make this fine sausage, it's a pleaure to make.. although I must admit rather tedious, but, the outcome of the taste was the penultimate. Thanks for sharing your recipe.