· 2 kg venison (no pork or veal)
· 1 kg beef.
· 500 gr sheep tails fat (no pork or spek)
· 25 ml salt.
· 5 ml ground black pepper.
· 15 ml corriander, singed and ground.
· 1 ml ground cloves.
· 2 ml nutmeg powder.
· 125 ml brown vinegar.
· 25 ml brandy (optional).
· 25 ml marsala (optional).
· 200 gr narrow (thin) sausage casings.

· Cube all meat.
· Mix together thoroughly and mince coarsely.
· Place meat in large bowl.
· Add all dry spices, vinegar and brandy (if used).
· Mix together lightly with a two pronged fork.
· Place in fridge for +/- 2 hours to blend flavours.
· Soak casings in water during this period.
· Fit casings to sausage maker and fill with mixture.
· Do not over- or under-stuff.
This wors is more suitable for drying than it is for cooking. Due to the absence of pork and spek, and the inclusion of venison, it is not as succulent as normal boerewors and many people find the cooked variety of this recipe a bit to dry for their liking.

Also, hang this wors a bit longer than other types of wors as most people prefer it drier than the rest. It should snap like a twig when bent.