Boerewors South African Sausage
Experience a taste of South Africa with Boerewors, the iconic coiled sausage that’s bursting with bold flavors and a rich culinary heritage. Made from a perfect blend of coarsely ground beef chuck, pork shoulder, and pork fat, this traditional recipe is seasoned with a fragrant mix of coriander, nutmeg, cloves, and allspice, creating its signature warm and earthy taste. The natural hog casings ensure a classic snap, while a touch of white vinegar enhances tenderness. Whether grilled to perfection or pan-seared, Boerewors is a must-try dish that pairs beautifully with pap (maize porridge) or a crisp green salad. Elevate your next barbecue or family dinner with this savory South African masterpiece!
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Recipe Information
Ingredients
- 1.5 kilograms beef chuck (coarsely ground)
- 500 grams pork shoulder (coarsely ground)
- 250 grams pork fat (coarsely ground)
- 2 tablespoons white vinegar
- 2 tablespoons ground coriander
- 1 tablespoon ground black pepper
- 1 teaspoon ground nutmeg
- 0.5 teaspoon ground cloves
- 0.5 teaspoon ground allspice
- 1 tablespoon kosher salt
- 1 teaspoon sugar
- 5 meters natural hog casings
Instructions
1. Begin by soaking the natural hog casings in warm water for at least 30 minutes. Rinse them thoroughly under cold running water by flushing water through the inside to remove any salt or impurities.
2. In a large mixing bowl, combine the ground beef, pork shoulder, and pork fat until evenly mixed. Keep the mixture cold at all times to ensure a good texture.
3. Add white vinegar to the meat mixture and mix well to start tenderizing the meat slightly.
4. Add the spices: ground coriander, ground black pepper, nutmeg, cloves, allspice, kosher salt, and sugar. Mix thoroughly with your hands until evenly distributed.
5. Cover the bowl and let the mixture rest in the fridge for about 1 hour to allow the flavors to meld.
6. While the mixture is resting, prepare the sausage stuffer. Attach the hog casings to the nozzle, ensuring a smooth feed.
7. Stuff the sausage mixture into the casings, being careful not to overfill or create air pockets. Twist the filled casing every 20–30 cm to form individual sausages, or leave it as one long coil if preferred.
8. Once all the sausages are stuffed, allow them to rest in the fridge for 1–2 hours before cooking. This helps to firm up the sausages and intensify the flavors.
9. Cook the boerewors on a grill over medium heat or in a skillet until evenly browned and cooked through, about 10–15 minutes. Turn them carefully to avoid rupturing the casings.
10. Serve hot with traditional accompaniments like pap (maize porridge) or a fresh green salad.
Nutrition Facts
Calories |
7339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 653.4 g | 838% | |
| Saturated Fat | 253.9 g | 1270% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1642 mg | 548% | |
| Sodium | 1518 mg | 66% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 4.6 g | ||
| Protein | 343.7 g | 687% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 5607 mg | 119% | |
*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.
