Paleo Boerewors

Elevate your grilling game with this perfect homemade Paleo Boerewors, a South African-inspired sausage made with grass-fed beef, succulent pork shoulder, and natural sheep casings for an authentic touch. Flavored with aromatic spices like coriander, allspice, nutmeg, and cloves, and balanced with a splash of white vinegar for a subtle tang, this recipe captures the essence of tradition while remaining paleo-compliant. Grinding your own meat and using natural casings ensures a healthier, preservative-free sausage that is packed with flavor and texture. Ideal for barbecues or skillet-cooked meals, these juicy sausages pair beautifully with paleo-friendly sides like grilled veggies or a crisp salad. Easy to prepare in under an hour, this Paleo Boerewors recipe delivers on taste and authenticity while aligning with your clean-eating goals. Perfect for those seeking a flavorful, primal meal that satisfies and impresses!

Nutriscore Rating: 51/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1000 grams grass-fed beef
• 500 grams pork shoulder
• 250 grams pork fat
• 50 ml white vinegar
• 15 grams ground coriander seeds
• 5 grams ground black pepper
• 3 grams ground allspice
• 3 grams ground nutmeg
• 1 gram ground cloves
• 20 grams sea salt
• 2 meters natural sheep casings

Directions

Step 1

Begin by placing the beef, pork shoulder, and pork fat into the freezer for about 20 minutes to firm them up. This will make them easier to grind.

Step 2

Meanwhile, soak the natural sheep casings in warm water for at least 30 minutes to soften them, then rinse them thoroughly under running water to remove any salt.

Step 3

Using a meat grinder fitted with a coarse plate, grind the chilled beef, pork, and pork fat into a large mixing bowl.

Step 4

Add the white vinegar to the meat mixture, and then sprinkle the ground coriander seeds, black pepper, allspice, nutmeg, cloves, and sea salt evenly over the top.

Step 5

Thoroughly mix the spices and vinegar into the ground meat using your hands until everything is evenly distributed.

Step 6

Attach a sausage stuffer attachment to your meat grinder. Slide the sheep casing onto the stuffer tube, leaving a small tail for tying off the end.

Step 7

Carefully feed the prepared meat mixture into the casing, being careful not to overstuff. Twist or tie the sausage into your desired lengths, usually around 10-15 cm for boerewors.

Step 8

Once the sausages are formed, refrigerate them for at least an hour to help them firm up.

Step 9

When ready to cook, preheat a grill or skillet over medium heat. Grill the sausages for about 15 minutes, turning occasionally, until cooked through and nicely browned.

Step 10

Serve the boerewors hot, ideally with a side of paleo-friendly sides such as grilled vegetables or a fresh salad.

Nutrition Facts

Serving size	(1857.4g)

Amount per serving	% Daily Value*
Calories	5241.6

Total Fat 408.2g	0%
Saturated Fat 153.7g	0%
Polyunsaturated Fat g
Cholesterol 1483.7mg	0%
Sodium 10499.3mg	0%
Total Carbohydrate 16.1g	0%
Dietary Fiber 9.3g	0%
Total Sugars 0.5g
Protein 382.3g	0%

Vitamin D 0IU	0%
Calcium 389.3mg	0%
Iron 35.6mg	0%
Potassium 5283.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.7%

Protein: 29.0%

Carbs: 1.2%