Boerewors
Savor the rich, savory flavors of South African cuisine with this authentic Boerewors recipe, a traditional sausage crafted from coarsely ground beef and pork, enriched with pork fat for a juicy finish. Infused with the warm, aromatic notes of toasted coriander, cloves, and nutmeg, and a tangy splash of brown vinegar, this homemade sausage is a true celebration of bold spices. Perfectly suited for grilling, these sausages are lovingly hand-stuffed into natural casings and cooked to golden perfection in just 20 minutes. Whether served alongside creamy pap, a vibrant salad, or on their own, Boerewors bring a unique and flavorful twist to your barbecue menu. Ideal for weekend gatherings or cultural culinary adventures, this recipe is a must-try for sausage enthusiasts and food lovers alike!
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Recipe Information
Ingredients
- 1.5 kg beef chuck
- 500 g pork shoulder
- 250 g pork fat
- 2 tablespoons coriander seeds
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 125 ml brown vinegar
- 1 package casing (beef middle or hog casing)
Instructions
Begin by preparing the casing. Rinse it thoroughly under cold water, then soak it in lukewarm water with a splash of vinegar for about 30 minutes to remove excess salt and enhance pliability.
Toast the coriander seeds in a dry pan over medium heat until fragrant, about 3-5 minutes. Allow them to cool, then crush the seeds using a mortar and pestle or a spice grinder.
Cut the beef chuck, pork shoulder, and pork fat into small cubes, suitable for your meat grinder.
In a large mixing bowl, combine the beef, pork, and fat with the crushed coriander seeds, salt, ground black pepper, ground cloves, and ground nutmeg. Mix thoroughly to ensure even distribution of the spices.
Add the brown vinegar to the meat mixture and mix again until well combined. This helps the spices adhere to the meat and enhances the flavor.
Grind the meat mixture using a meat grinder fitted with a coarse plate, ensuring the meat is cold for the best texture.
Fit your sausage stuffer with the soaked casing and fill it with the ground meat, packing tightly but not over-stressing the casings.
Carefully twist the filled casing at desired intervals to form individual sausages, making sure each sausage is firm without air pockets.
Allow the sausages to rest in the refrigerator for at least an hour to let the flavors meld.
To cook, preheat a grill or barbecue over medium heat. Grill the boerewors for about 10-12 minutes per side, depending on thickness, until they are cooked through and browned on the outside.
Serve the boerewors hot, either on their own or with traditional sides like pap, a maize porridge, or a simple salad.
Nutrition Facts
Calories |
8965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 704.4 g | 903% | |
| Saturated Fat | 268.6 g | 1343% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 2568 mg | 856% | |
| Sodium | 12562 mg | 546% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 0.3 g | ||
| Protein | 682.1 g | 1364% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 471 mg | 36% | |
| Iron | 77.1 mg | 428% | |
| Potassium | 7283 mg | 155% | |
*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.
