Sugar-Free Boerewors
Elevate your braai experience with this mouthwatering Sugar-Free Boerewors recipe—a wholesome twist on the South African classic. Crafted with a perfect blend of beef chuck, pork shoulder, and just the right amount of fat, this recipe uses natural spices like roasted coriander, cloves, nutmeg, and allspice to deliver bold, authentic flavor without added sugar. The meat mixture is enhanced with a splash of vinegar and cold water to ensure juicy, tender sausages. Using natural casings and your sausage stuffer, you'll create beautifully linked boerewors that shine on the grill or pan, ready in just 15 minutes of cooking time. Ideal for those seeking a healthier, sugar-free alternative, this recipe is a celebration of tradition with a modern, guilt-free twist. Perfect for barbecues, family dinners, or pairing with grilled vegetables and salads for a complete meal.
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Recipe Information
Ingredients
- 500 grams beef chuck
- 500 grams pork shoulder
- 200 grams beef or pork fat
- 3 meters natural sausage casings
- 20 grams coriander seeds
- 2 grams cloves
- 10 grams black peppercorns
- 2 grams nutmeg
- 2 grams allspice
- 10 grams salt
- 25 milliliters vinegar
- 50 milliliters cold water
Instructions
Start by preparing the natural sausage casings. Rinse them under cold water to remove excess salt. Soak the casings in fresh water for at least 30 minutes before use.
Roast the coriander seeds in a dry pan over medium heat until aromatic. Allow them to cool, then grind them along with the cloves, black peppercorns, nutmeg, and allspice in a spice grinder or with a mortar and pestle.
Cut the beef chuck, pork shoulder, and fat into small cubes suitable for a meat grinder.
In a large bowl, mix the cubed beef, pork, and fat with the ground spices and salt.
Add vinegar and cold water to the meat mixture and stir well to combine. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Set up your meat grinder with a coarse plate and grind the meat mixture. For a smoother texture, grind the meat a second time.
Rinse the sausage casings again and fit them onto the nozzle of your sausage stuffer.
Carefully fill the prepared casings with the sausage mixture, taking care not to overstuff. Twist the filled casing into sausage links of desired length.
Refrigerate the boerewors for at least 2 hours before cooking or freeze for later use.
To cook, preheat your grill or pan over medium heat. Cook the boerewors for about 15 minutes, turning occasionally, until browned and cooked through.
Serve hot with your choice of accompaniments such as grilled onions or a fresh salad.
Nutrition Facts
Calories |
4119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.4 g | 426% | |
| Saturated Fat | 150.1 g | 750% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1101 mg | 367% | |
| Sodium | 6285 mg | 273% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 0.2 g | ||
| Protein | 253.1 g | 506% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 398 mg | 31% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 3759 mg | 80% | |
*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.
