Boerewors Recipe

Boerewors Recipe. Image credit: Irene Muller

Impala venison boerewors: Changing the game with sausage

Take your sausage making skills to a new level. This impala venison boerewors has what you love with a bit of extra flavour.

Boerewors Recipe

Boerewors Recipe. Image credit: Irene Muller

South Africa has so many great local foods but boerewors might be one of the most popular ones. It has become such a big part of our culture that we can’t see a braai without it and there are even regulations about what boerewors actually is. However, we don’t always just want beef and pork sausage and that’s why we bring you some impala venison boerewors. It’s still perfect for your weekend braai and everybody will love it.

Impala venison boerewors tips

Venison is very lean, which means that you need some extra fat and some pork fat will do the trick to add moisture and flavour. The beef is added to take some impact of the gamy flavour that some people don’t like with venison. The spices are the usual classics like cloves, coriander and nutmeg but you can also play along with the flavours you prefer. It works with your regular boerewors rolls or as an extra bit of meat on the braai.

ALSO READ: Steak braai marinade recipe

Take your sausage making skills to a new level. This impala venison boerewors has what you love with a bit of extra flavour.

Last updated on 16 January 2023

Impala venison boerewors recipe

5 from 2 votes
Recipe by Irene Muller Course: Lunch, DinnerCuisine: South AfricanDifficulty: Easy
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Boerewors may seem difficult to make but it is actually a fairly simple process.


  • For every 4kg meat in total:
  • 3 kg 3 mixed meat cubes consisting of 2½kg impala venison and 500g beef topside

  • 1 kg 1 cubed pork fat

  • 4 tsp 4 ground black pepper

  • 2 tsp 2 ground cloves

  • 4 tsp 4 grounded nutmeg

  • 4 tbsp 4 salt

  • 4 tbsp 4 ground coriander

  • 1⁄2 cup 1⁄2 Worcestershire sauce

  • 1 cup 1 very cold water

  • Pork casings (if you are in South Africa, ask for varkderms)


  • Mixing the spices
  • Mix all the cubed meat and fat together.
  • In a separate bowl add the spices and Worcestershire sauce.
  • 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.
  • 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.
  • Making the boerewors:
  • 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.
  • Grabbing hold of a second pair of hands at this point makes the process easier!
  • You then feed the wors mixture into the casing horn while your assistant holds the casings, guiding the filling along the tube.
  • 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.
  • Mould the mince with your hand to make it uniformly thick.
  • 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.
  • After the casing has been filled, remove it – still attached to the horn – from the mincing machine.
  • 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.

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