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- 500g Liver
- 2 Onions
- 125ml Jimmy’s Sauce
- 50ml Red wine
- Butter and oil
- Salt & Pepper
- Parsley
- Peri-peri (optional)
- Fresh Cream (optional)

Slice onions and fry together with liver of choice in a mixture of butter and oil until cooked.
Add seasoning, Jimmy’s Sauce and red wine.
For a creamier taste, add 100ml fresh cream.
Sprinkle parsley over and serve with rice, mash or toast.



- 300g Chicken strips or 2 Chicken breasts
- 60ml Lemon Juice
- Salt & Pepper
- 50g Garlic Butter
- 30ml Oil
- 100ml Jimmy’s Sauce

Mix lemon juice, Jimmy’s Sauce and seasoning.
Dip strips or breasts in mixture
Heat butter and oil in a suitable pan
Fry meat over moderate heat. When nearly done, pour the rest of the marinade over meat. Cover with a lid and leave for a few minutes to form a delicious sauce.
Serve with a green salad or steamed vegetables.




- 1 kg Chicken strips
- 2 sliced Onions
- 1 sliced Green Pepper
- 1 sliced Red Pepper
- 125ml diced Pineapple
- 125ml sliced Cabbage
- 125ml Jimmy’s Sauce
- 30ml Oil

Add 30ml oil to a pan and fry onion and chicken with ½ of the Jimmy’s Sauce until cooked.
Remove from pan and fry remaining vegetables with the rest of the Jimmy’s Sauce until cooked, but still firm.
Add meat and onion and serve with noodles or rice.




- Meat: beef/pork mix of 75% beef and 25% pork. (You need about 10 - 15% fat in your meat mix)
Casing: You can buy casing online, or in the meat section of many grocery stores, or at a meat market. For thicker Sausage/Wors use pork (hog) and thinner use mutton casings. Synthetic casings can also be used.
Spices: Crown National Ouma's Boerewors Seasoning or Crown National Traditional Boerewors Seasoning
- Meat Grinder with Sausage Stuffer: There are different ones available but for larger quantities it makes a huge difference to use one that can handle the load. 
- Cutting board & knife: You're going to need to cut your meat into cubes.
- Large plastic tub: You'll need a large plastic tub (or two) to mix your meat cubes with the spices and to hold your ground meat before stuffing.

Hint: Make sure your grinder has a 6 mm (1/4 inch) cutting plate. It gives the correct coarseness to your ground meat.


In a nutshell, to prepare the meat, you'll cut the meat into cubes, mix in the spices, and grind the meat. Here are the details:

  1. Cut all the beef into 1.5 - 2 inch cubes.
  2. Since you'll have less pork and want nice distribution, cut the pork into slightly smaller cubes, let's say 1 - 1.5 inch cubes.
  3. Mix all the beef and pork in your plastic tub.
  4. Add the spices to the meat and mix thoroughly. (I usually spread about 1/4 of the spices over all the meat, mix, and repeat.) It is optional to use  malt vinegar with the water, which you add at this point as well.
  5. Grind all the meat. Remember to use your 6 mm (1/4 inch) cutting blade. (If you use a 10 mm cutting blade you'll have to grind twice. If you use a 4 mm cutting blade, your ground meat may be too fine.)


Natural sausage casing, like the hog casing we use, comes packed in salt. So you have to prepare the casing before stuffing:

  1. Remove the casing from the package and rinse under running water. Also run the water through the casing.
  2. Put warm water (not hot) in a bowl. Add a little white vinegar to the water. About 1 tablespoon is enough. The vinegar softens the casing and helps to give it that little "crisp" on the braai/grill
  3. Put the casing in the water for approximately 45 minutes before stuffing.

Stuffing - Making The Boerewors

You are now ready to make your boerewors, that is, stuffing the meat into the casing.

Hint: Up to this point, one person could do it all, but with the stuffing, it's easier to have two people... one person to feed the meat into the stuffer and one person to control the flow of the casing off the stuffer pipe. You don't want to over-stuff the casing, or the sausage will burst on the braai.

  1. Set up the sausage stuffer on your grinder. We found the bigger stuffer pipe to work better than the small one.
  2. Pull one or more of the pieces of casing over the stuffer tube.
  3. Fill the stuffer with meat, turn it on, and wait for the meat to start pushing out of the stuffer tube.
  4. As I mentioned earlier, the person who controls the flow of the casing off the tube, has to stay aware of how tight the sausage is being stuffed. You definitely want to avoid over-stuffing it.

Hint: If the sausage appears to be over-stuffed, simply turn off the machine, pull some more casing off the tube, and redistribute the meat in the sausage by squeezing it by hand.

And that's all there is to it. You may feel a little unsure at first, but you'll get the hang of it in two ticks!



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