Dairy-Free Boerewors
Savor the authentic taste of South Africa with this mouthwatering Dairy-Free Boerewors recipe—a homemade twist on the traditional sausage that's free from dairy but rich in bold, aromatic spices. Crafted from a flavorful blend of beef brisket, pork shoulder, and pork fat, each bite is infused with the warm, toasty essence of freshly ground coriander, black pepper, nutmeg, cloves, and allspice. Red wine vinegar adds a subtle tang, enhancing the robust flavors. The recipe walks you through every step of the process, from grinding the meat to expertly filling natural casings, ensuring juicy sausages with the perfect bite. Ideal for grilling or pan-frying, these traditional boerewors links are a versatile addition to your BBQ spread or a savory main dish fit for any occasion. Dairy-free, deeply flavorful, and made with care—this recipe is a celebration of South African culinary heritage you can enjoy in your own kitchen.
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Recipe Information
Ingredients
- 500 grams Beef brisket
- 500 grams Pork shoulder
- 200 grams Pork fat
- 2 tablespoons Coriander seeds
- 2 teaspoons Black peppercorns
- 1 teaspoon Nutmeg
- 0.5 teaspoon Cloves
- 1 teaspoon Ground allspice
- 10 grams Salt
- 3 tablespoons Red wine vinegar
- 2 meters Sausage casings, rinsed
Instructions
Begin by placing the coriander seeds and black peppercorns in a dry skillet over medium heat. Toast for about 3-4 minutes until aromatic, then let them cool slightly.
Grind the toasted spices along with nutmeg, cloves, and allspice in a spice grinder or using a mortar and pestle, and set aside.
Cut the beef brisket, pork shoulder, and pork fat into chunks, small enough to fit into the meat grinder. Pass the meat and fat through a coarse grinder plate, alternating meats for an even mixture.
In a large bowl, combine ground meats with the ground spices, salt, and red wine vinegar. Mix thoroughly using your hands until everything is well combined and the mixture becomes slightly sticky.
Rinse the sausage casings under cold water to remove any excess salt. Place them in a bowl of warm water to rehydrate for about 30 minutes.
Fit your sausage stuffer with the casing. Load the meat mixture into the stuffer. Slowly feed the casing onto the nozzle and tie a knot at the end.
Begin stuffing the casing, being careful not to overfill. Use one hand to guide the casing and the other hand to support and control the filled casing.
Twist sausages into links of desired length. If any air bubbles appear, prick them gently with a pin.
Once all the meat is used, twist or tie off the end of the casing.
Cover and refrigerate the sausages overnight to allow the flavors to develop.
To cook, grill or pan-fry the Boerewors over medium heat for about 10 minutes on each side or until cooked through and browned evenly.
Serve hot as part of a traditional South African meal or enjoy as a flavorful main dish.
Nutrition Facts
Calories |
4290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 363.5 g | 466% | |
| Saturated Fat | 137.4 g | 687% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 1013 mg | 338% | |
| Sodium | 6123 mg | 266% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 0.8 g | ||
| Protein | 240.0 g | 480% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 232 mg | 18% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3064 mg | 65% | |
*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.
