Boerewors is a South African farmer’s sausage, a coiled, coarse-ground beef and pork sausage perfumed with coriander seed, nutmeg, and cloves. It is the centerpiece of a braai (barbecue), traditionally cooked over open flames and served in a bun or with pap. This recipe delivers a juicy, well-spiced sausage that is perfect for grilling, and while it requires a meat grinder and sausage stuffer, the process is straightforward and the result is far superior to anything store-bought.
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 1-inch cubes
- 1/4 cup (60 ml) red wine vinegar
- 1 tablespoon (15 g) fine salt
- 1 tablespoon (8 g) ground coriander
- 1 teaspoon (2 g) ground black pepper
- 1 teaspoon (2 g) ground nutmeg
- 1/2 teaspoon (1 g) ground cloves
- 1/2 teaspoon (1 g) ground allspice
- 1/2 cup (120 ml) ice-cold water
- Natural hog casings (about 10 feet / 3 m), rinsed and soaked
Instructions
- In a large bowl, combine the beef, pork, and pork fat cubes. In a small bowl, mix the vinegar, salt, coriander, pepper, nutmeg, cloves, and allspice into a paste. Pour the spice paste over the meat and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.
- Set up your meat grinder with the coarse (3/8-inch / 10 mm) plate. Grind the chilled meat mixture into a bowl set in ice. Work quickly to keep the meat cold.
- Add the ice-cold water to the ground meat and mix vigorously with a wooden spoon or your hands until the mixture becomes sticky and tacky (about 2-3 minutes). This binds the sausage and ensures a juicy texture. Chill the mixture for 30 minutes.
- Prepare your sausage stuffer. Slide the soaked hog casings onto the stuffing tube, leaving a few inches free at the end. Tie a knot at the end of the casing.
- Fill the stuffer with the chilled sausage mixture. Begin cranking, guiding the sausage as it fills the casing. Do not overfill; the sausage should be firm but not tight. Leave the casing loose enough to pinch and twist.
- When the casing is filled, twist the sausage into coils or links. For boerewors, a continuous coil is traditional. Pinch the sausage at intervals and twist to form individual links if preferred.
- Refrigerate the raw boerewors for at least 1 hour (or up to 2 days) to allow the flavors to meld and the sausage to firm up.
- Preheat a grill to medium-high heat (about 375°F / 190°C). Cook the boerewors over indirect heat, turning frequently, until the internal temperature reaches 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum for ground meat). This usually takes 15-20 minutes, depending on thickness. Avoid pricking the sausage, as it will release juices and dry out.
- Remove from the grill and let rest for 5 minutes before serving.
Tips
- Keep everything cold: The single most important factor in sausage-making is temperature. Keep the meat, grinder parts, and bowl ice-cold to prevent the fat from smearing, which results in a greasy, crumbly sausage.
- Don’t overwork the meat: Mix the ground meat just until it becomes tacky. Overmixing can make the sausage tough.
- Substitute for casings: If you don’t have hog casings, you can shape the mixture into patties or meatballs. The flavor will be identical, but the texture will be denser.
- Test before stuffing: Before stuffing the whole batch, cook a small test patty in a skillet to check the seasoning. Adjust salt and spices if needed.
Serving Suggestions
Boerewors is traditionally served at a braai (barbecue) with pap (a stiff maize porridge) and a tomato and onion gravy (sheba). It is also excellent in a hot dog bun with caramelized onions and a spicy chutney or mustard. For a complete South African feast, serve with a simple green salad and grilled vegetables.
Variations
- Spicy Boerewors: Add 1-2 teaspoons of chili flakes or a finely chopped fresh chili to the spice mix for a kick.
- Lamb Boerewors: Substitute the beef with lamb shoulder for a richer, gamier flavor.
- Beer-Infused: Replace the red wine vinegar with a dark beer (like a stout) for a malty depth.
- Droëwors: This is a dried version of boerewors. Instead of cooking, hang the sausage in a cool, dry, airy place for 3-5 days until it is firm and dry. It is eaten as a snack.
Storage and Reheating
Raw boerewors can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw in the refrigerator overnight before cooking. Cooked boerewors can be refrigerated for up to 3 days. To reheat, place in a skillet with a splash of water or broth over medium heat, or wrap in foil and warm in a 300°F (150°C) oven for 10-15 minutes, until heated through to 165°F (74°C). Avoid reheating on the grill, as it can dry out.
Frequently Asked Questions
What is the best cut of meat for boerewors? A combination of beef chuck and pork shoulder provides a good balance of flavor and fat. The pork back fat ensures the sausage is juicy. If you can’t find pork back fat, use fatty pork belly or extra pork shoulder.
Can I make boerewors without a meat grinder? Yes, you can ask your butcher to grind the meat for you, or you can buy pre-ground beef and pork. However, the texture will be less authentic, and you will need to mix in the fat manually. A food processor can be used, but be careful not to over-process the meat into a paste.
Why did my boerewors turn out dry? Dry boerewors is usually caused by overcooking or by pricking the sausage while it cooks. Always cook to an internal temperature of 160°F (71°C) and avoid piercing the casing. Also, ensure you have enough fat in the mixture (at least 20-30%).
Can I grill boerewors directly over high heat? It’s better to use medium heat or indirect heat to prevent the outside from burning before the inside is cooked. Boerewors is thick, so it needs gentle heat to cook through evenly.
What is the traditional way to cook boerewors? Over a wood or charcoal fire, on a grid, turning frequently to ensure even cooking. The sausage is never pricked. It is often cooked in a spiral coil and then cut into pieces after cooking.
How long can I keep raw boerewors in the fridge? Raw boerewors can be kept in the refrigerator for 2 days. If you don’t plan to cook it within that time, freeze it. Frozen boerewors will keep for up to 3 months.
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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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