Boerewors is a South African farmer’s sausage, traditionally made from beef and pork, seasoned with coriander seed, black pepper, and nutmeg, and coiled into a continuous spiral. This recipe is designed for those who want to make boerewors at home but need ingredients delivered the next day. It uses readily available spices and a simple method that yields a juicy, flavorful sausage perfect for braai (barbecue) or pan-frying.
Ingredients
- 2 lb (900 g) beef chuck, cut into 1-inch cubes
- 1 lb (450 g) pork shoulder, cut into 1-inch cubes
- 1/2 lb (225 g) pork back fat, cut into small cubes
- 2 tbsp (14 g) whole coriander seeds, toasted and coarsely ground
- 1 tbsp (6 g) black peppercorns, coarsely ground
- 1 tsp (2 g) ground nutmeg
- 1 tsp (2 g) ground cloves
- 1 tsp (2 g) ground allspice
- 1/4 cup (60 ml) red wine vinegar
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) soy sauce
- 2 cloves garlic, minced
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) sugar
- Natural hog casings (about 3 ft / 1 m), soaked in water for 30 minutes
Instructions
- In a large bowl, combine the beef, pork, and pork fat. Add the ground coriander, black pepper, nutmeg, cloves, allspice, salt, and sugar. Mix well to coat the meat evenly.
- In a small bowl, whisk together the red wine vinegar, Worcestershire sauce, soy sauce, and minced garlic. Pour over the meat mixture and toss to combine. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Once marinated, grind the meat mixture through a medium plate (4.5 mm) of a meat grinder. If you don’t have a grinder, you can ask your butcher to grind it for you, but make sure to mix the marinade in before grinding.
- After grinding, mix the sausage meat by hand for 2-3 minutes until it becomes slightly sticky. This helps bind the sausage. Do not overmix, or the sausage will become tough.
- Rinse the soaked hog casings thoroughly under cold running water. Slide the casing onto the sausage stuffer tube, leaving a small tail. Tie a knot at the end of the casing.
- Fill the sausage stuffer with the meat mixture. Begin cranking the stuffer, guiding the sausage as it fills the casing. Do not overfill; the casing should be firm but not tight. As you stuff, coil the sausage into a spiral on a flat surface.
- Once all the meat is used, tie off the end of the casing. Prick any air bubbles with a pin. You can leave the sausage as one large coil or twist it into individual links (about 4 inches / 10 cm each) by pinching and twisting.
- To cook, preheat a grill or skillet over medium heat. Cook the boerewors for 15-20 minutes, turning occasionally, until the internal temperature reaches 160°F (71°C) as checked with a food thermometer (USDA FSIS safe minimum for ground meat). Do not pierce the sausage while cooking, as this releases juices.
- Let the boerewors rest for 5 minutes before serving. Slice into portions and serve with your favorite sides.
Tips
- Substitutions: If you can’t find pork back fat, use beef suet or even bacon fat (though it will add smokiness). For a leaner version, use all beef, but the sausage will be drier.
- Storage: Uncooked boerewors can be stored in the refrigerator for up to 2 days, or frozen for up to 3 months. Thaw in the refrigerator overnight before cooking.
- Common mistakes: One common mistake is overworking the meat, which makes the sausage tough. Another is cooking over too high heat, which can cause the casing to burst. Keep the heat moderate and turn frequently.
- No casings? You can make boerewors patties instead of links. Just form the meat mixture into patties and cook as you would burgers, ensuring they reach 160°F (71°C).
Serving Suggestions
Boerewors is traditionally served at a braai (South African barbecue) with pap (maize porridge) and chakalaka (a spicy vegetable relish). It also pairs well with a fresh green salad, roasted vegetables, or in a hot dog bun with caramelized onions and tomato sauce. For a casual meal, slice the sausage and serve over mashed potatoes with gravy.
Variations
- Spicy Boerewors: Add 1-2 chopped chili peppers or 1 teaspoon of cayenne pepper to the spice mix for a kick.
- Lamb Boerewors: Substitute the beef with lamb shoulder for a richer flavor. Keep the pork fat to maintain moisture.
- Smoked Boerewors: After stuffing, cold-smoke the sausage for 1-2 hours before cooking to add a smoky depth.
- Cheese-Stuffed: Cut a slit in the cooked sausage and insert a slice of cheddar or gouda before serving.
Storage and Reheating
Cooked boerewors can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place in a skillet over medium heat with a splash of water or broth, cover, and heat until warmed through (about 5-7 minutes). Alternatively, microwave on medium power for 1-2 minutes, but this may make the casing chewy. For best results, reheat in the oven at 350°F (175°C) for 10 minutes.
Frequently Asked Questions
Can I use pre-ground meat for boerewors?
Yes, you can use pre-ground meat, but it’s best to grind your own for the ideal texture. If using store-bought ground meat, mix the spices and marinade in thoroughly and proceed. The sausage will be slightly less cohesive but still delicious.
How do I know when boerewors is cooked?
Use a meat thermometer to check the internal temperature. It should read 160°F (71°C) for ground meat. The sausage should be firm to the touch and no longer pink in the center.
Can I make boerewors without a meat grinder?
Yes, you can ask your butcher to grind the meat for you. Alternatively, you can chop the meat very finely with a knife, but this is labor-intensive. The texture will be different but still enjoyable.
Why does my boerewors burst when cooking?
This usually happens when the heat is too high or the casing is overfilled. Cook over medium heat and turn frequently. Also, make sure to prick any air bubbles before cooking.
Can I freeze boerewors?
Absolutely. Uncooked boerewors freezes well for up to 3 months. Wrap tightly in plastic wrap and then in foil or a freezer bag. Thaw in the refrigerator before cooking.
What is the best way to serve boerewors?
Traditionally, it’s served as a coil on a plate with pap and chakalaka. You can also serve it in a bun like a hot dog, or sliced over rice or salad. It’s versatile and pairs well with many sides.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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