Boerewors is a South African sausage known for its coarse texture and bold, spiced flavor. This homemade boerewors spice mix brings together coriander, black pepper, nutmeg, and allspice to create the distinctive taste that makes this sausage so beloved. Making your own blend lets you control the heat and salt, and it comes together in minutes with pantry staples.
Ingredients
- 2 tbsp (14 g) whole coriander seeds
- 1 tbsp (6 g) whole black peppercorns
- 1 tbsp (8 g) whole cumin seeds
- 1 tsp (2 g) whole cloves
- 1 tsp (2 g) ground nutmeg
- 1 tsp (2 g) ground allspice
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) ground mace (optional)
- 1 tbsp (18 g) fine sea salt
- 1 tsp (2 g) brown sugar
- 1/2 tsp (1 g) cayenne pepper (optional, for heat)
Instructions
- Place a dry skillet over medium heat. Add the coriander seeds, black peppercorns, cumin seeds, and cloves. Toast for 2-3 minutes, shaking the pan frequently, until fragrant and slightly darker. Remove from heat and let cool completely.
- Transfer the toasted spices to a spice grinder or mortar and pestle. Grind to a fine powder.
- In a small bowl, combine the ground spice mixture with the nutmeg, allspice, ginger, mace (if using), salt, brown sugar, and cayenne (if using). Stir until well blended.
- Store in an airtight container in a cool, dark place. Use within 3 months for best flavor.
Tips
- Toast whole spices – Toasting brings out the essential oils and makes the spice mix far more aromatic. Don’t skip this step; it takes only a few minutes.
- Adjust salt to taste – This recipe gives a well-seasoned but not overly salty mix. If you plan to use it with a very fatty meat, you may want to increase the salt slightly.
- Grind fine – A fine grind ensures the spices distribute evenly through the sausage meat. If you prefer a coarser texture, grind less thoroughly.
- Substitute ground spices – If you don’t have whole seeds, you can use ground coriander, black pepper, cumin, and cloves. Use half the quantity (e.g., 1 tbsp ground coriander instead of 2 tbsp seeds) and skip the toasting step.
Serving Suggestions
Use this spice mix to make boerewors sausage at home: mix 2 tablespoons of the blend per 1 kg (2.2 lb) of ground beef and pork (or lamb), with a splash of vinegar and a little water. Grill the sausage over medium heat until cooked through. Serve on a bun with tomato and onion relish, or alongside pap and a tomato-based sauce. The spice mix also works well as a rub for lamb chops or beef steaks.
Variations
- Spicier version – Add 1 teaspoon of dried chili flakes or increase the cayenne to 1 teaspoon.
- Smoky version – Substitute 1 teaspoon of smoked paprika for the ginger.
- Sweet version – Increase the brown sugar to 2 tablespoons for a milder, sweeter flavor.
- Gluten-free – This spice mix is naturally gluten-free; just ensure your spices are certified if needed.
Storage and Reheating
Store the spice mix in an airtight jar away from light and heat. It will keep its potency for up to 3 months, though it’s best used within 6 weeks. If you make a larger batch, you can freeze it in a sealed bag for up to 6 months. There is no reheating needed for a spice mix; just measure out what you need and return the rest to storage.
Frequently Asked Questions
Can I use pre-ground spices instead of whole? Yes, you can. Use half the quantity of ground spices as you would whole (e.g., 1 tbsp ground coriander instead of 2 tbsp seeds). The flavor will be slightly less intense, but it will still work.
How much spice mix do I need for a batch of boerewors? For 1 kg (2.2 lb) of meat, use about 2 to 3 tablespoons of the mix. Start with 2 tablespoons, mix well, and cook a small test piece to adjust seasoning before forming all the sausage.
What kind of meat is best for boerewors? Traditional boerewors uses a mixture of beef and pork, with about 70% beef and 30% pork. The pork adds fat and moisture. You can also use lamb or a combination of beef and lamb.
Can I make this spice mix without toasting? Yes, you can skip toasting if you’re short on time, but the flavor will be less developed. Toasting is recommended for the best result.
Is this spice mix very hot? No, it’s not very hot. The cayenne is optional and adds just a subtle warmth. If you prefer no heat, simply omit it.
How long does homemade spice mix last? Properly stored in an airtight container, it will last up to 3 months. After that, the spices gradually lose their potency.
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