Soy-Free Boerewors
Indulge in the bold, aromatic flavors of **Soy-Free Boerewors**, a South African classic reimagined to suit soy-free diets without compromising authenticity. This homemade sausage recipe features a rich combination of ground beef chuck and pork fat seasoned with a fragrant blend of crushed coriander seeds, allspice, and a hint of cloves. Bound by natural hog casings and infused with garlic and a splash of white vinegar, these sausages are crafted to perfection, boasting traditional flavors that come alive on the grill. Perfectly suited for gatherings or braais, this recipe allows you to skip store-bought options and create preservative-free, wholesome boerewors in your own kitchen. Serve it with pap, chakalaka, or your go-to sides for a truly satisfying, soy-free feast.
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Recipe Information
Ingredients
- 900 grams Beef chuck
- 300 grams Pork fat
- 25 ml White vinegar
- 2 tablespoons Crushed coriander seeds
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground cloves
- 1 teaspoon Black pepper
- 2 teaspoons Salt
- 2 meters Natural hog casings
- 50 ml Cold water
- 3 Garlic cloves, minced
Instructions
Soak natural hog casings in warm water for 30 minutes, then rinse thoroughly under running water.
Cut the beef chuck and pork fat into 2-inch cubes. Partially freeze them for easier grinding.
Using a meat grinder fitted with a coarse plate, grind the beef and pork fat into a large bowl.
Add the vinegar, coriander seeds, allspice, cloves, black pepper, salt, garlic, and cold water to the meat mixture. Knead thoroughly with hands until well combined. Refrigerate for 20 minutes.
Fit your sausage stuffing attachment to your meat grinder and load the casings following the manufacturer's instructions.
Carefully fill the casings with the sausage mixture, avoiding overstuffing to prevent breaking. Twist sausages into approximately 10-inch links.
Rest the sausages in the refrigerator for at least 2 hours or overnight to allow flavors to meld.
Preheat a grill to medium heat. Lightly oil the grates to prevent sticking.
Grill the boerewors for about 10-12 minutes on each side, or until browned and cooked through, reaching an internal temperature of 70°C (160°F).
Let the sausages rest for a few minutes before serving. Enjoy your soy-free boerewors with a side of pap and chakalaka or your favorite accompaniment.
Nutrition Facts
Calories |
4015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.9 g | 429% | |
| Saturated Fat | 126.7 g | 634% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 1118 mg | 373% | |
| Sodium | 8295 mg | 361% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 0.3 g | ||
| Protein | 238.4 g | 477% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 259 mg | 20% | |
| Iron | 34.0 mg | 189% | |
| 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.
