Boerewors is a South African farmer’s sausage, celebrated for its coarse, meaty texture and distinct spice blend that includes coriander, nutmeg, and cloves. This recipe delivers a genuinely authentic version you can make at home, with a perfect balance of beef and pork that grills up juicy and flavorful. It’s a versatile sausage that works beautifully on a braai (barbecue), in a bun, or sliced into stews.
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) beef back fat, cut into small cubes (or pork fat)
- 2 tablespoons (14 g) whole coriander seeds, toasted and coarsely ground
- 1 teaspoon (2 g) freshly grated nutmeg
- 1/2 teaspoon (1 g) ground cloves
- 1 teaspoon (2 g) ground allspice
- 1 tablespoon (15 ml) white vinegar (or red wine vinegar)
- 1/2 cup (120 ml) ice water
- 1 tablespoon (18 g) salt
- 1 teaspoon (2 g) black pepper
- 1 tablespoon (15 ml) vegetable oil, for grilling
- Natural hog casings (about 6 ft / 1.8 m), soaked in water for 30 minutes
Instructions
- In a dry skillet over medium heat, toast the coriander seeds for 2–3 minutes until fragrant, shaking the pan frequently. Remove from heat and let cool, then coarsely grind in a spice grinder or with a mortar and pestle.
- In a large bowl, combine the beef chuck, pork shoulder, and beef fat. Add the ground coriander, nutmeg, cloves, allspice, salt, and black pepper. Mix well to coat the meat evenly.
- Add the vinegar and ice water to the meat mixture. Stir until the liquid is absorbed and the mixture looks tacky and slightly sticky. Cover and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor).
- While the meat chills, rinse the soaked hog casings thoroughly under cold running water, both inside and out. Place them in a bowl of cold water until ready to use.
- Set up your meat grinder with the coarse grinding plate (about 3/8 inch / 10 mm). Grind the chilled meat mixture into a large bowl. Do not over-process; you want a coarse texture.
- After grinding, mix the sausage mixture with your hands or a wooden spoon for 1–2 minutes until it becomes slightly sticky and cohesive. This helps the sausage bind.
- Attach the sausage stuffer attachment to your grinder or use a stand mixer stuffer. Slide the entire length of casing onto the stuffer tube, leaving a few inches hanging off the end. Tie a knot at the end of the casing.
- Begin cranking the sausage mixture into the casing, guiding it gently with your hand to avoid air pockets. Do not overfill; the sausage should be firm but not tight. Continue until all the mixture is used, leaving a few inches of casing at the end. Tie off the end.
- Twist the filled casing into links of your desired length (usually 6–8 inches / 15–20 cm). To twist, pinch the sausage at the point you want to twist, then roll the link away from you several times to form a separate link. Repeat for all links.
- Prick any large air bubbles with a pin. Refrigerate the sausages, uncovered, for at least 1 hour (or up to 24 hours) to allow them to dry and firm up.
- Preheat your grill to medium-high heat (about 375°F / 190°C). Brush the sausages lightly with vegetable oil.
- Grill the boerewors, turning occasionally, until browned and cooked through. The internal temperature should reach 160°F (71°C) as per USDA FSIS safe minimum for ground meat. This typically takes 15–20 minutes, depending on thickness.
- Remove from the grill and let rest for 5 minutes before serving. This allows the juices to redistribute.
Tips
- Keep everything cold: Chill the meat, the grinder parts, and the bowl before grinding. Cold meat grinds cleaner and prevents the fat from smearing, which would make the sausage dry and crumbly.
- Don’t skip the vinegar: The vinegar adds acidity that brightens the flavor and helps the meat bind. If you don’t have white vinegar, red wine vinegar or apple cider vinegar works well.
- Test the seasoning: Before stuffing, cook a small patty of the sausage mixture in a skillet to taste for salt and spice. Adjust if needed.
- If you don’t have a stuffer: You can shape the sausage mixture into patties or meatballs instead of links. They will cook faster (about 10–12 minutes) and still taste great.
Serving Suggestions
Boerewors is traditionally served on a roll with tomato and onion relish (chakalaka) or a simple tomato and onion gravy. It’s also excellent sliced and served with pap (a South African maize porridge), or alongside grilled vegetables and a fresh green salad. For a classic braai, serve it with a side of garlic bread and a cold beer.
Variations
- Spicy Boerewors: Add 1–2 teaspoons of dried chili flakes or a finely chopped fresh chili to the spice mix.
- Lamb Boerewors: Replace the pork shoulder with an equal amount of lamb shoulder for a richer flavor.
- Smoked Boerewors: After stuffing, cold-smoke the links for 1–2 hours before grilling for a deeper, smoky taste.
- Cheese-Stuffed: Cut a slit in the side of the sausage before grilling and insert a strip of cheddar or gouda cheese for a melty center.
Storage and Reheating
Fresh boerewors can be stored in the refrigerator for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking. Cooked boerewors keeps in the refrigerator for 3–4 days. To reheat, place in a skillet with a little water over medium heat, cover, and warm through until the internal temperature reaches 165°F (74°C) for leftovers. Alternatively, reheat on the grill over low heat, turning frequently.
Frequently Asked Questions
Can I use only beef instead of beef and pork? Yes, you can use all beef, but the sausage will be leaner and may be drier. Adding some beef fat (or even pork fat) is essential to keep it moist and juicy.
What is the best cut of beef for boerewors? Chuck is ideal because it has a good balance of meat and fat. Brisket or round also work, but you may need to add extra fat to compensate for leanness.
Do I have to use hog casings? No, you can skip the casings and make boerewors patties or meatballs. They cook faster and are just as delicious. If you want links, hog casings are traditional, but you can also use collagen casings, which are easier to find and handle.
Why is my sausage dry? Dry boerewors is usually caused by over-grinding, over-cooking, or not enough fat. Make sure you use a coarse grind, don’t overcook (pull it at 160°F / 71°C), and include the required fat.
Can I make boerewors without a meat grinder? Yes, you can buy pre-ground beef and pork and mix in the spices, but the texture will be finer and more like breakfast sausage. For a closer texture, ask your butcher to grind the meat coarsely for you.
How do I know when boerewors is cooked? Use a meat thermometer inserted into the thickest part of the sausage. It should read 160°F (71°C) for ground meat. The outside should be nicely browned, and the juices should run clear.
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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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