Boerewors, the iconic South African farmer’s sausage, is traditionally made by stuffing coarsely ground beef and pork into a natural casing, then twisting it into a continuous spiral. Using a dedicated boerewors making machine—essentially a heavy-duty mincer with a stuffing attachment—gives you the correct coarse texture and firm fill that makes this sausage distinctive. This guide walks you through the full process, from meat selection to twisting the final coil, with realistic timings and temperatures so you get a juicy, well-seasoned result every time.
Ingredients
- 2.2 lb (1 kg) beef chuck, cut into 1-inch cubes, well chilled
- 1.1 lb (500 g) pork shoulder, cut into 1-inch cubes, well chilled
- 7 oz (200 g) beef back fat, cut into 1-inch cubes, well chilled
- 1 tbsp (15 g) salt
- 1 tbsp (8 g) ground coriander
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground nutmeg
- 1/2 tsp (1 g) ground allspice
- 1/4 cup (60 ml) red wine vinegar
- 1/4 cup (60 ml) ice water
- Natural hog casings (about 6 ft / 1.8 m), rinsed and soaked
Instructions
- Set up your boerewors machine with the coarse grinding plate (typically 8–10 mm holes). Place the meat, pork, and fat in the freezer for 30 minutes until very cold but not frozen solid—this prevents smearing.
- In a small bowl, mix the salt, coriander, black pepper, nutmeg, and allspice. Sprinkle the spice mixture over the chilled meat and toss to coat evenly.
- Grind the seasoned meat mixture through the coarse plate into a large bowl set in ice. Do not overwork the meat; you want distinct pieces, not a paste.
- Add the red wine vinegar and ice water to the ground meat. Mix gently with your hands or a wooden spoon until the liquid is absorbed and the mixture looks tacky, about 1–2 minutes. Cover and refrigerate for 20 minutes.
- While the meat rests, rinse the hog casings thoroughly inside and out, then soak in warm water for 30 minutes. Slide the casing onto the stuffing tube of your machine, leaving a 2-inch tail.
- Switch the machine to the stuffing attachment (or use the dedicated stuffer if you have a separate one). Feed the chilled sausage mixture through the machine slowly, allowing the casing to fill naturally. Do not overstuff—the sausage should feel firm but still pinchable.
- As the casing fills, guide it onto a clean surface, forming a loose coil. When all the filling is used, twist the open end of the casing shut.
- Pinch the filled sausage at intervals of about 6–8 inches and twist each section 3–4 times in the same direction to form individual links. Alternatively, leave it as one long coil and cut just before cooking.
- Refrigerate the boerewors for at least 1 hour (or up to 24 hours) to allow the flavors to meld and the sausage to firm up before cooking.
- To cook, grill over medium heat (350–400°F / 175–200°C) for 12–15 minutes, turning frequently, until the internal temperature reaches 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum for ground meat). Avoid pricking the casing.
Tips
- Keep everything cold: If the meat warms above 40°F (4°C), the fat will smear and the sausage will be greasy. Chill the machine parts, bowls, and meat in the freezer for 20 minutes before grinding.
- Don’t overstuff: A casing that is too tight will burst during cooking. The sausage should feel like a firm sponge, not a drum.
- Use the right fat ratio: Boerewors traditionally contains about 20–30% fat. If you can’t find beef back fat, use pork fatback or even fatty brisket, but avoid vegetable oils—they don’t bind the same way.
- Twist with confidence: If a link breaks, just twist the casing at the break and continue; you can tie it off with kitchen twine if needed.
Serving Suggestions
Boerewors is traditionally served as a coiled sausage on a soft white roll with tomato and onion relish (chakalaka) or a simple tomato and onion gravy. It also pairs well with creamy pap (maize porridge) or a fresh green salad. For a braai (South African barbecue), serve alongside grilled vegetables and a spicy peri-peri sauce.
Variations
- Spicy boerewors: Add 1–2 tsp (2–4 g) of smoked paprika or 1/2 tsp (1 g) of cayenne pepper to the spice mix for heat.
- Lamb boerewors: Replace the pork with lamb shoulder for a richer flavor; reduce the fat to 15% as lamb is naturally fattier.
- Beer-boerewors: Substitute the red wine vinegar with 1/4 cup (60 ml) of dark beer for a malty twist.
- Without a machine: If you don’t have a stuffer, you can shape the seasoned ground meat into patties or logs and cook them as boerewors burgers—the spice blend is the star.
Storage and Reheating
Fresh, uncooked boerewors can be refrigerated for up to 2 days or frozen for up to 3 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn. Cooked boerewors will keep in the refrigerator for 3–4 days. To reheat, place in a skillet over medium-low heat with a splash of water, cover, and heat until warmed through (165°F / 74°C internal temperature). Do not microwave, as it will dry out the sausage.
Frequently Asked Questions
Can I use a regular meat grinder to make boerewors? Yes, most electric meat grinders come with a stuffing tube. If yours didn’t, you can buy a standalone stuffer attachment that fits most models, or use a manual sausage stuffer.
Why did my sausage burst on the grill? The most common cause is overstuffing the casing. Also, cooking over too high heat can cause the inside to expand faster than the casing can handle. Grill over medium heat and turn often.
Do I need to use hog casings? Hog casings are traditional, but you can use collagen casings if you prefer. They are easier to handle and don’t require soaking, but they give a slightly different snap.
Can I make boerewors without a casing? Yes, you can shape the mixture into patties or logs and cook them as burgers or meatloaf. The flavor will be the same, though the texture will be denser.
How do I know when the boerewors is cooked? Always use a food thermometer. Insert it into the thickest part of the sausage; it should read 160°F (71°C). The outside should be nicely browned and the inside no longer pink.
Can I freeze boerewors after cooking? Yes, cooked boerewors freezes well for up to 2 months. Cool completely, wrap in foil, and place in a freezer bag. Reheat in a skillet or oven until piping hot (165°F / 74°C).
Related
- Cavatappi Pasta Recipes: 3 Easy, Cheesy Dinners
- Korean Yuan to INR: Rates & Conversion Guide
- Udon Noodles South Center Style: Easy Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).