Boerewors for Boeries
Perfect your next backyard barbecue with this authentic recipe for "Boerewors for Boeries," a traditional South African sausage that brings bold, aromatic flavors to your plate. Made with coarsely ground beef and pork seasoned with freshly toasted coriander, smoked paprika, nutmeg, and a hint of clove, this boerewors is both hearty and fragrant. The addition of red wine vinegar and cold water ensures a tender and juicy bite, while natural or synthetic casings hold it all together in classic sausage form. Whether grilled on a smoky fire or sizzling in a skillet, this boerewors is ideal for assembling boerie rolls—stuffed into fresh bread rolls and topped with zesty tomato relish, tangy mustard, or sweet caramelized onions. Ready in just an hour, this recipe is perfect for feeding a crowd with six generous servings of pure comfort food.
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Recipe Information
Ingredients
- 750 g Beef (coarsely ground)
- 500 g Pork (coarsely ground, with about 20% fat)
- 2 tbsp Coriander seeds (lightly toasted and ground)
- 1 tbsp Smoked paprika
- 2 tsp Salt
- 1 tsp Black pepper (freshly ground)
- 0.5 tsp Nutmeg (freshly grated)
- 0.25 tsp Clove powder
- 0.5 tsp Allspice powder
- 2 tbsp Red wine vinegar
- 50 ml Cold water
- 3 m Sausage casings (natural or synthetic, rinsed if necessary)
Instructions
In a large mixing bowl, combine the coarsely ground beef and pork.
In a small, dry skillet, lightly toast the coriander seeds over medium heat for about 1-2 minutes until fragrant. Grind them into a coarse powder using a mortar and pestle or spice grinder.
Add the ground coriander, smoked paprika, salt, black pepper, nutmeg, clove powder, and allspice powder to the meat mixture. Mix thoroughly to evenly distribute the spices.
Pour in the red wine vinegar and cold water. Use your hands to knead and mix the ingredients until well combined, but do not overwork the mixture.
Prepare the sausage casings by rinsing them under cold water and checking for any holes. Attach one end of the casing to a sausage stuffer or piping bag fitted with a large nozzle.
Carefully stuff the meat mixture into the casing, ensuring no air pockets form. Twist into 10-12 cm lengths or leave as one long coil, depending on your preference.
Refrigerate the boerewors for at least 30 minutes or up to overnight to allow the flavors to meld.
When ready to cook, preheat a grill or skillet over medium heat. Grill the boerewors for about 10-15 minutes, turning occasionally, until cooked through and browned on all sides.
Serve the cooked boerewors in a fresh bread roll with your choice of toppings, such as tomato relish, mustard, or caramelized onions, to make a classic boerie roll.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 811 mg | 35% | |
| Total Carbohydrate | 2.3 g | 1% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.2 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 627 mg | 13% | |
*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.
