Low Sodium Boerewors
Experience the rich, savory delight of authentic South African cuisine with this Low Sodium Boerewors recipe, a healthier twist on the traditional favorite. Made with a perfect blend of lean beef, lean pork, and a touch of pork or beef fat, these homemade sausages deliver bold flavor without the excess salt. Fragrant spices like ground coriander, nutmeg, allspice, and cloves, along with a hint of apple cider vinegar and fresh thyme, infuse every bite with aromatic depth. Natural sausage casings are stuffed by hand to create the signature spiral shape and are then grilled to golden perfection, yielding a succulent, juicy result. Ideal for those looking to reduce sodium intake while still savoring a classic, this low sodium boerewors pairs beautifully with mashed potatoes, grilled vegetables, or a crisp green salad. Perfect for cookouts, family dinners, or any occasion that craves hearty, flavorful fare!
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Ingredients
- 500 grams lean beef
- 500 grams lean pork
- 200 grams pork or beef fat
- 30 milliliters apple cider vinegar
- 15 grams brown sugar
- 15 grams ground coriander
- 10 grams ground black pepper
- 5 grams ground nutmeg
- 5 grams allspice
- 5 grams cloves
- 10 grams minced garlic
- 5 grams fresh thyme
- 100 milliliters cold water
- 4 meters natural sausage casings
Directions
Step 1
Start by soaking the natural sausage casings in lukewarm water for about 30 minutes. This helps to make them pliable.
Step 2
Chop the beef, pork, and fat into small chunks that will fit easily into your grinder.
Step 3
Grind the beef, pork, and fat together using a coarse blade. Make sure the meat remains cold during this process to maintain its texture.
Step 4
In a large mixing bowl, combine the ground meat with the apple cider vinegar and cold water. Mix well to ensure the vinegar is evenly distributed.
Step 5
Add the brown sugar, ground coriander, ground black pepper, ground nutmeg, allspice, cloves, minced garlic, and fresh thyme to the meat mixture. Knead the mixture with your hands until fully integrated.
Step 6
Attach a sausage-stuffing nozzle to your grinder. Meanwhile, drain the sausage casings and thread them onto the nozzle, leaving a generous amount dangling to start.
Step 7
Fill the grinder with the seasoned meat mixture and gently stuff the casings, taking care not to overfill to avoid splitting.
Step 8
Twist the filled casing at desired intervals to create individual sausages. Be sure to squeeze out as much air as possible during this process.
Step 9
Once all the meat is used and the sausages are made, refrigerate them for at least an hour or overnight to let the flavors meld.
Step 10
Preheat a grill or pan over medium heat. Cook the boerewors for about 20 minutes, turning occasionally to ensure they are cooked evenly throughout and have a nice brown crust.
Step 11
Serve with your choice of sides like mashed potatoes or a fresh salad for a well-balanced meal.
Nutrition Facts
| Serving size | (1410.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4122.7 |
| Total Fat 329.3g | 0% |
| Saturated Fat 126.8g | 0% |
| Cholesterol 1014.7mg | 0% |
| Sodium 1042.9mg | 0% |
| Total Carbohydrate 43.0g | 0% |
| Dietary Fiber 13.3g | 0% |
| Total Sugars 15.4g | |
| Protein 229.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 362.8mg | 0% |
| Iron 26.9mg | 0% |
| Potassium 2101.2mg | 0% |
Source of Calories