Nut-Free Boerewors
Elevate your next barbecue with this hearty and flavorful Nut-Free Boerewors recipe, a South African classic reimagined for allergy-friendly cooking. Crafted without nuts but packed with robust spices like coriander, nutmeg, and cloves, this homemade sausage boasts an irresistible blend of beef chuck, pork shoulder, and pork back fat for the perfect balance of flavor and juiciness. Encased in natural hog casings, these sausages are grilled to perfection, showcasing a slightly charred exterior and tender, savory interior. With a prep time of just 60 minutes and ideal for serving up to 12, this crowd-pleasing dish pairs beautifully with pap, tomato relish, or crusty bread for an authentic taste experience. Perfect for gluten-free and nut-free gatherings, this Boerewors recipe is a must-have for culinary adventurers and South African food enthusiasts alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 kg beef chuck
- 1 kg pork shoulder
- 200 g pork back fat
- 125 ml white vinegar
- 3 m natural hog casings
- 30 g ground coriander
- 20 g salt
- 10 g black pepper
- 2 g ground cloves
- 2 g ground nutmeg
- 15 g brown sugar
Instructions
Start by soaking the hog casings in warm water to remove excess salt. Rinse them both inside and out under running water. Set aside in warm water until ready to use.
Trim any gristle or sinew from the beef chuck and pork shoulder, then cut both the beef chuck and pork shoulder, along with the pork back fat, into small cubes suitable for a meat grinder.
Using a coarse plate on your meat grinder, grind the beef, pork, and pork fat together into a large mixing bowl. For best results, keep the meat and fat as cold as possible during this process.
In a small bowl, combine the ground coriander, salt, black pepper, ground cloves, ground nutmeg, and brown sugar. Mix thoroughly to ensure an even distribution of spices.
Pour the spice mixture over the ground meat. Add the white vinegar to the bowl.
Using clean hands, mix the ground meat, spices, and vinegar until well incorporated. It's important not to overwork the mixture to maintain a good texture.
Attach the soaked and rinsed hog casing to the end of a sausage stuffer. Make sure there are no air gaps in the casing and tie a knot at the end.
Carefully feed the meat mixture into the sausage stuffer, slowly filling the casing to avoid air bubbles. Twist the filled casing at 10 cm intervals to form individual sausages.
Once all the sausage mixture has been used, tie off the end of the casing securely.
Cook the boerewors by grilling over medium heat for about 15-20 minutes, turning frequently, until cooked through and slightly charred on the outside. Alternatively, you can cook them in a frying pan over medium heat.
Serve the boerewors hot, sliced or whole, with traditional sides like pap, tomato and onion relish, or grilled bread.
Nutrition Facts
Calories |
6403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 459.9 g | 590% | |
| Saturated Fat | 177.5 g | 888% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 1997 mg | 666% | |
| Sodium | 12429 mg | 540% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 15.4 g | ||
| Protein | 501.9 g | 1004% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 658 mg | 51% | |
| Iron | 53.8 mg | 299% | |
| Potassium | 7256 mg | 154% | |
*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.
