Jaco

Thanks for the recipe. The ingredients sound pretty much all the same but I did not have the quantities of each.

In the end for our run of boerewors we used equal parts of fallow deer venison and hogget (sheep aged between a lamb and adult). The hogget was judged fatty enough to not require the addition of pig fat we had on hand. With hindsight some pig fat should have been used as the sausages were very fine freshly cooked but a little dry if re-heated later (ie left overs).