Gluten-Free Boerewors
Indulge in the rich, savory flavors of traditional South African cuisine with this Gluten-Free Boerewors recipe, a mouthwatering take on the iconic sausage made entirely without gluten. Perfectly balanced with a blend of minced beef, pork, and finely diced pork fat, this recipe is seasoned to perfection with ground coriander, nutmeg, cloves, and a hint of garlic. White vinegar adds a zesty tang, while natural hog casing keeps it authentically rustic. Whether you grill it to juicy perfection or pan-fry it to a golden finish, this boerewors is ideal for gluten-free eaters looking for a hearty, flavorful dish. Serve it with sides like pap, chakalaka, or a crisp salad for a traditional South African feast that’s both satisfying and allergen-friendly.
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Recipe Information
Ingredients
- 750 grams Beef, minced
- 250 grams Pork, minced
- 100 grams Pork fat, diced finely
- 30 ml White vinegar
- 15 grams Ground coriander
- 5 grams White pepper
- 10 grams Salt
- 5 grams Ground nutmeg
- 3 grams Ground cloves
- 2 cloves Garlic, minced
- 1 meter Casing, natural hog
Instructions
Start by soaking the natural hog casing in lukewarm water for about 30 minutes to make it pliable. Rinse it thoroughly to remove any salt. Drain and set aside.
In a large mixing bowl, combine the minced beef, minced pork, and diced pork fat.
Add the white vinegar, ground coriander, white pepper, salt, ground nutmeg, ground cloves, and minced garlic to the meat mixture.
Mix all the ingredients thoroughly with your hands, ensuring that the spices are evenly distributed throughout the meat.
Fit your sausage stuffer with the correct nozzle size for the casing chosen and then load it with the meat mixture.
Thread the soaked casing onto the nozzle of the sausage stuffer, leaving a few centimeters of casing unfilled at the end. Tie a knot at the end.
Carefully fill the casing with the meat mixture, making sure there are no air pockets. Try to maintain even pressure while filling to ensure consistent sausage thickness.
Once filled, twist the sausage every 10-15 centimeters to create individual links or leave it as a coiled sausage, as per your preference.
Preheat the grill or a pan over medium heat. Cook the boerewors for about 15 minutes, turning occasionally, until they are browned on all sides and cooked through.
Serve the sausages hot off the grill with sides of your choice, such as pap, chakalaka, or a simple salad.
Nutrition Facts
Calories |
3605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.5 g | 396% | |
| Saturated Fat | 119.4 g | 597% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 4702 mg | 204% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 0.7 g | ||
| Protein | 191.5 g | 383% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 294 mg | 23% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 3161 mg | 67% | |
*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.
