South African Sausage Boerewors
Discover the hearty, flavorful tradition of South African cuisine with this authentic Boerewors recipe, a beloved sausage that's perfect for grilling or barbecuing. Made from a carefully balanced mix of fatty beef, pork, and pork fat, this rustic delicacy is seasoned with warm spices like toasted coriander, cloves, nutmeg, and black pepper, giving it a rich, distinctive flavor. Bound together with a tangy splash of red wine vinegar and encased in natural sausage casings, the preparation is as satisfying as the taste. Whether coiled into a classic spiral or shaped into links, Boerewors is best savored hot off the grill, served with South African staples like pap and a vibrant tomato-and-onion relish. Perfect for gatherings, this traditional masterpiece will transport your taste buds to the heart of South Africa.
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Ingredients
- 1000 grams beef (preferably fatty cuts like chuck or brisket)
- 500 grams pork (fatty cuts like shoulder or belly)
- 250 grams pork fat
- 2 tablespoons coriander seeds, toasted and ground
- 1 teaspoon cloves, ground
- 0.5 teaspoon nutmeg, freshly grated
- 2 teaspoons black pepper, freshly ground
- 2 teaspoons salt
- 2 tablespoons red wine vinegar
- 2 meters natural sausage casings
Directions
Step 1
1. Begin by preparing your meat grinder and sausage stuffer attachments. Ensure all equipment is clean and chilled to prevent the meat from warming up during the process.
Step 2
2. Cut the beef, pork, and pork fat into small chunks that will fit into your meat grinder. Keep all meat chilled while you work.
Step 3
3. Toast the coriander seeds in a dry skillet over medium heat for 1-2 minutes, stirring constantly, until they become fragrant. Grind the toasted seeds into a fine powder using a spice grinder or mortar and pestle.
Step 4
4. In a small bowl, mix together the ground toasted coriander seeds, ground cloves, grated nutmeg, black pepper, and salt.
Step 5
5. Grind the beef, pork, and pork fat through a coarse setting on your meat grinder into a large mixing bowl.
Step 6
6. Sprinkle the spice mixture evenly over the ground meat, then drizzle the red wine vinegar on top. Mix thoroughly with your hands until everything is evenly combined. Avoid overmixing, as this can make the sausages too dense.
Step 7
7. Soak the natural sausage casings in warm water for about 20 minutes, then rinse thoroughly inside and out by running water through them.
Step 8
8. Attach the sausage stuffer to your grinder or use a dedicated sausage stuffer. Fit one end of the casing onto the nozzle and tie the other end into a knot.
Step 9
9. Gently feed the meat mixture into the casing, ensuring that it fills evenly without air pockets. Twist or tie the casing every 6-8 inches (15-20 cm) to form individual sausage links, or leave it as a long coil for a traditional look.
Step 10
10. Refrigerate the boerewors for at least an hour (or overnight) to allow the flavors to develop.
Step 11
11. To cook, grill the boerewors over medium heat on a barbecue or in a skillet until golden brown and fully cooked through, about 10 minutes per side. Avoid piercing the sausages while cooking to retain their juiciness.
Step 12
12. Serve the boerewors hot, straight from the grill, with traditional accompaniments like pap (a maize porridge) and tomato-and-onion relish.
Nutrition Facts
| Serving size | (1822.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6145.2 |
| Total Fat 554.8g | 0% |
| Saturated Fat 208.8g | 0% |
| Cholesterol 1497.5mg | 0% |
| Sodium 5973.3mg | 0% |
| Total Carbohydrate 11.9g | 0% |
| Dietary Fiber 7.6g | 0% |
| Total Sugars 0.3g | |
| Protein 259.0g | 0% |
| Vitamin D 70IU | 0% |
| Calcium 235.3mg | 0% |
| Iron 33.6mg | 0% |
| Potassium 4113.8mg | 0% |
Source of Calories