Boerewors is a South African farmer’s sausage, traditionally made from coarsely ground beef and pork (or sometimes lamb) mixed with a distinctive spice blend of coriander, nutmeg, and cloves, then coiled into a continuous spiral. It is a cornerstone of the South African braai (barbecue), prized for its juicy texture and complex, savory flavor. This recipe delivers a genuinely authentic version that you can grill or pan-fry to perfection, bringing the taste of a South African gathering to your own backyard.
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 (or substitute beef suet)
- 1/4 cup (60 ml) red wine vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (18 g) whole coriander seeds, toasted and coarsely ground
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) freshly grated nutmeg
- 1/2 tsp (1 g) ground cloves
- 1 tsp (5 g) salt
- 1 tsp (2 g) brown sugar
- 1/2 cup (120 ml) ice-cold water
- Natural hog casings (about 6 feet / 2 meters), soaked in warm water for 30 minutes
Instructions
- Toast and grind the coriander: In a dry skillet over medium heat, toast the whole coriander seeds for 1-2 minutes until fragrant, shaking the pan constantly. Remove from heat, let cool slightly, then coarsely grind them using a spice grinder or mortar and pestle. Set aside.
- Chill the meat and equipment: Place the beef, pork, pork fat, and the grinder attachment or food processor bowl in the freezer for 30 minutes. This keeps the fat from smearing during grinding, which is essential for a juicy sausage.
- Grind the meat: Using a meat grinder with a medium (4.5 mm) die, grind the chilled beef, pork, and pork fat into a large bowl set over ice. If using a food processor, pulse in small batches until coarsely chopped, being careful not to over-process.
- Mix the spice paste: In a small bowl, combine the red wine vinegar, Worcestershire sauce, ground coriander, black pepper, nutmeg, cloves, salt, and brown sugar. Stir to form a paste.
- Combine and knead: Add the spice paste to the ground meat. Using your hands (wearing gloves is easiest), mix thoroughly. Gradually add the ice-cold water while kneading, for about 3-5 minutes, until the mixture becomes sticky and slightly tacky. This helps the sausage bind.
- Stuff the sausage: Rinse the soaked casings thoroughly by running water through them. Slide the entire casing onto the stuffing tube of your sausage stuffer. Tie a knot at the end of the casing. Begin stuffing the meat mixture into the casing, being careful not to overfill (the sausage should be firm but not tight).
- Form the coil: Once all the meat is used, tie off the end of the casing. Coil the sausage into a flat, circular spiral (about 12 inches / 30 cm in diameter) on a baking sheet. Do not twist it into individual links; boerewors is traditionally cooked as one continuous coil.
- Chill (optional but recommended): Cover the coiled sausage and refrigerate for at least 1 hour, or up to 24 hours. This allows the flavors to meld and makes the sausage easier to handle.
- Preheat the grill: Prepare a charcoal or gas grill for medium-high heat (about 375°F / 190°C). Alternatively, heat a large cast-iron skillet over medium-high heat.
- Cook the boerewors: Carefully lift the coil and place it on the grill or in the skillet. Cook for 8-10 minutes per side, turning once, until the sausage is browned and cooked through. The internal temperature must reach 160°F (71°C) as the safe minimum for ground meat, per USDA FSIS guidelines, checked with a food thermometer.
- Rest and serve: Remove the boerewors from the heat and let it rest for 5 minutes before slicing into portions and serving.
Tips
- Keep everything cold: The single most important tip is to keep the meat, fat, and equipment as cold as possible throughout the process. Warm fat will smear and create a greasy, dense sausage.
- Don’t overwork the meat: Mix and knead only until the mixture is sticky. Overworking can make the sausage tough and rubbery.
- Substitute for pork fat: If you cannot find pork back fat, use beef suet or even a fatty cut of beef like brisket. This will change the flavor slightly but will still produce a juicy sausage.
- No casings? You can cook the boerewors mixture as patties or meatballs. The flavor will be identical, though the texture will be slightly different. Just form them gently and cook to 160°F (71°C).
Serving Suggestions
Boerewors is traditionally served at a braai. Serve it with a simple side of pap (a South African maize porridge) and chakalaka (a spicy vegetable relish). It also pairs beautifully with a fresh green salad, grilled onions, and a slice of crusty bread to soak up the juices. A dollop of tomato or chutney-based sauce is a common accompaniment.
Variations
- Lamb Boerewors: Replace the pork shoulder with an equal amount of lamb shoulder for a richer, gamier flavor.
- Spicier Version: Add 1-2 finely chopped fresh chilies or 1 teaspoon of chili flakes to the spice paste for a bit of heat.
- Dried Fruit: Some regional versions add finely chopped dried apricots or raisins to the mix, adding a subtle sweetness. Add about 1/2 cup (80 g) with the spice paste.
Storage and Reheating
Raw boerewors can be stored in the refrigerator for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking. Cooked boerewors should be refrigerated within 2 hours of cooking and will keep for 3-4 days. To reheat, place slices in a hot skillet with a splash of water or broth, cover, and warm over medium heat until heated through to 165°F (74°C). Alternatively, reheat on the grill for a few minutes per side. Avoid microwaving, as it can make the sausage rubbery.
Frequently Asked Questions
Can I make boerewors without a meat grinder or sausage stuffer? Yes, you can. Ask your butcher to grind the beef and pork for you using a coarse grind. For stuffing, you can use a piping bag with a large round nozzle, or simply cook the mixture as patties. The flavor will still be excellent.
Why is my sausage dry? Dry boerewors is usually the result of using meat that is too lean, overworking the mixture, or overcooking it. Ensure you include the pork fat, keep the mixture cold, and cook to an internal temperature of 160°F (71°C), not higher.
Can I cook boerewors in the oven? Yes. Place the coiled sausage on a baking sheet and bake at 375°F (190°C) for about 25-30 minutes, or until it reaches 160°F (71°C). For a browned exterior, finish under the broiler for 2-3 minutes.
What is the difference between boerewors and regular sausage? Boerewors is distinguished by its coarse texture, the use of coriander and nutmeg in the spice blend, and the fact that it is never cut into individual links—it is always cooked as one long coil. It also contains a higher percentage of meat and less filler than many commercial sausages.
How do I know when the boerewors is cooked? The only reliable way is to 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 juices should run clear.
Can I freeze the raw sausage after stuffing? Absolutely. Place the uncooked coil on a baking sheet and freeze until solid, then transfer to a freezer bag or wrap tightly. It will keep for up to 3 months. Thaw in the refrigerator overnight before cooking.
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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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