Boerewors is a South African farmer’s sausage, traditionally cooked over an open flame at a braai (barbecue). This recipe delivers a juicy, coarse-ground sausage with a distinctive blend of coriander, nutmeg, and cloves, wrapped in a natural casing. It’s a versatile dish that works beautifully on the grill, in a bun, or as part of a hearty meal, bringing a taste of South African tradition to your Columbus 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
- 2 tbsp (30 ml) distilled white vinegar
- 1 cup (240 ml) ice water
- 2 tbsp (30 g) coarse 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 cloves
- 1/4 tsp (0.5 g) ground allspice
- 2 tbsp (30 ml) olive oil (for grilling)
- Natural hog casings (about 6 feet / 1.8 m), rinsed and soaked in water for 30 minutes
Instructions
- In a large bowl, combine the beef, pork, and pork fat. Add the vinegar and ice water, then sprinkle with salt, coriander, black pepper, nutmeg, cloves, and allspice. Mix thoroughly with your hands until the spices are evenly distributed. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- If using a meat grinder, set it up with the coarse (4.5 mm) plate. Grind the chilled meat mixture into a large bowl. Alternatively, if you have a stand mixer with a grinder attachment, use that. Keep the ground meat cold.
- Test the seasoning: cook a small patty of the ground mixture in a skillet over medium heat until cooked through. Taste and adjust seasoning if needed (add more salt or spice).
- Rinse the soaked casings thoroughly by running water through them. Fit the sausage stuffer attachment onto your grinder or stand mixer. Slide the casing onto the stuffer tube, leaving a few inches hanging off.
- Stuff the ground meat into the casing, being careful not to overfill (the sausage should be about 1 inch thick). Do not twist into links; instead, coil the sausage into a spiral or leave it as one long coil. This is traditional for boerewors.
- Refrigerate the sausage while you preheat your grill to medium-high heat (about 400°F / 200°C).
- Brush the sausage lightly with olive oil. Place it on the grill, coiling it into a spiral if it’s not already. Grill for 10-12 minutes per side, turning once, until the sausage is browned and cooked through. The safe minimum internal temperature for ground meat is 160°F (71°C) as per USDA FSIS guidelines. Use a food thermometer to check the center of the sausage.
- Remove from the grill and let rest for 5 minutes before slicing or serving.
Tips
- Keep everything cold: The meat and fat must be very cold before grinding and stuffing. If the fat warms up, it will smear and make the sausage greasy and dry. Chill the grinder parts and bowl in the freezer for 30 minutes before use.
- Don’t skip the rest: Letting the seasoned meat rest in the fridge for at least 2 hours (or overnight) allows the flavors to meld and the salt to extract myosin, which helps bind the sausage.
- No casings? You can cook boerewors as patties or meatballs. Just shape the ground mixture into 1/2-inch thick patties and grill them, adjusting cooking time to reach 160°F (71°C).
- Grilling without a thermometer: If you don’t have a thermometer, cook the sausage until it’s firm to the touch and the juices run clear. However, a thermometer is the only reliable way to ensure safety.
Serving Suggestions
Boerewors is traditionally served in a bun with grilled onions and tomato chutney or a spicy sauce. It also pairs well with pap (a South African maize porridge), a fresh green salad, or grilled vegetables. For a Columbus twist, serve it on a local pretzel bun with sauerkraut and mustard.
Variations
- Spicy Boerewors: Add 1-2 teaspoons of chili flakes or a chopped fresh chili to the spice mix.
- Game Boerewors: Substitute half of the beef with venison or antelope meat for a leaner, more gamey flavor.
- Smoked Boerewors: After stuffing, cold-smoke the sausage for 1 hour before grilling, if you have a smoker.
- Cheese-Stuffed: Add 1 cup (120 g) of grated cheddar cheese to the meat mixture before stuffing for a melty surprise.
Storage and Reheating
Cooked boerewors can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the raw sausage tightly in plastic wrap and then foil; it will keep for up to 3 months. Thaw overnight in the refrigerator before cooking. Reheat leftovers in a skillet over medium heat with a splash of water, or in the microwave in 30-second bursts, until heated through to 165°F (74°C).
Frequently Asked Questions
Can I make boerewors without a meat grinder? Yes, you can ask your butcher to grind the meat and fat for you. Just make sure you get a coarse grind. You can also use a food processor, but be careful not to over-process; pulse until the meat is coarsely chopped.
How do I know when boerewors is done? Use a food thermometer inserted into the center of the sausage. It should read 160°F (71°C). The sausage should be browned on the outside and no longer pink inside.
Can I bake boerewors in the oven? Yes, you can bake it at 375°F (190°C) for about 25-30 minutes, or until it reaches 160°F (71°C). However, grilling gives it a better flavor and texture.
What is the best way to coil boerewors? After stuffing, lay the long coil on a baking sheet, then carefully pick it up and coil it into a spiral, starting from the center. Use a skewer to hold the coil together if needed.
Can I use synthetic casings? Yes, synthetic casings work, but they may not have the same snap as natural hog casings. If using synthetic, follow the manufacturer’s instructions for soaking and handling.
Is boerewors safe to eat medium-rare? No, because it is ground meat, it must be cooked to a safe minimum internal temperature of 160°F (71°C) to kill any harmful bacteria.
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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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