Dairy-Free Boerewors
Savor the bold flavors of South Africa with this authentic Dairy-Free Boerewors recipe! Made from a mouthwatering blend of beef brisket, pork shoulder, and rich pork fat, this traditional sausage is perfectly seasoned with toasted coriander, black pepper, nutmeg, and cloves for a deeply aromatic and earthy taste. Red wine vinegar adds a touch of tang, while natural casings ensure a beautifully classic texture. Prepared without any dairy, this recipe is ideal for those seeking a lactose-free version of this popular dish. Spend just 45 minutes preparing these savory sausages, then let them rest overnight to allow the spices to fully infuse. Whether grilled to perfection or pan-fried, Dairy-Free Boerewors is a must-try for anyone looking to recreate the hearty essence of South African cuisine at home. Serve it alongside pap or a fresh salad for an unforgettable culinary experience!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams Beef brisket
- 500 grams Pork shoulder
- 200 grams Pork fat
- 2 tablespoons Coriander seeds
- 2 teaspoons Black peppercorns
- 1 teaspoon Nutmeg
- 0.5 teaspoon Cloves
- 1 teaspoon Ground allspice
- 10 grams Salt
- 3 tablespoons Red wine vinegar
- 2 meters Sausage casings, rinsed
Directions
Step 1
Begin by placing the coriander seeds and black peppercorns in a dry skillet over medium heat. Toast for about 3-4 minutes until aromatic, then let them cool slightly.
Step 2
Grind the toasted spices along with nutmeg, cloves, and allspice in a spice grinder or using a mortar and pestle, and set aside.
Step 3
Cut the beef brisket, pork shoulder, and pork fat into chunks, small enough to fit into the meat grinder. Pass the meat and fat through a coarse grinder plate, alternating meats for an even mixture.
Step 4
In a large bowl, combine ground meats with the ground spices, salt, and red wine vinegar. Mix thoroughly using your hands until everything is well combined and the mixture becomes slightly sticky.
Step 5
Rinse the sausage casings under cold water to remove any excess salt. Place them in a bowl of warm water to rehydrate for about 30 minutes.
Step 6
Fit your sausage stuffer with the casing. Load the meat mixture into the stuffer. Slowly feed the casing onto the nozzle and tie a knot at the end.
Step 7
Begin stuffing the casing, being careful not to overfill. Use one hand to guide the casing and the other hand to support and control the filled casing.
Step 8
Twist sausages into links of desired length. If any air bubbles appear, prick them gently with a pin.
Step 9
Once all the meat is used, twist or tie off the end of the casing.
Step 10
Cover and refrigerate the sausages overnight to allow the flavors to develop.
Step 11
To cook, grill or pan-fry the Boerewors over medium heat for about 10 minutes on each side or until cooked through and browned evenly.
Step 12
Serve hot as part of a traditional South African meal or enjoy as a flavorful main dish.
Nutrition Facts
| Serving size | (1290.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3568.2 |
| Total Fat 262.9g | 0% |
| Saturated Fat 94.5g | 0% |
| Polyunsaturated Fat 2.4g | |
| Cholesterol 1104.2mg | 0% |
| Sodium 6278.5mg | 0% |
| Total Carbohydrate 14.5g | 0% |
| Dietary Fiber 8.9g | 0% |
| Total Sugars 0.1g | |
| Protein 268.0g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 319.3mg | 0% |
| Iron 22.6mg | 0% |
| Potassium 3518.9mg | 0% |
Source of Calories