Yes, boerewors is red meat. It is a South African sausage made primarily from coarsely minced beef, which is classified as red meat, often combined with pork or lamb and seasoned with spices like coriander, nutmeg, and cloves. Boerewors is traditionally grilled (braaied) and served as a main dish, usually with pap (a maize porridge) or in a bun.
What Exactly Is Boerewors?
Boerewors (pronounced BOO-ruh-vors) is a farm-style sausage that originates from South Africa. The name comes from Afrikaans and Dutch, meaning “farmer’s sausage” (boer = farmer, wors = sausage). It is a staple of the South African braai (barbecue). Unlike many European sausages, boerewors is not cured, smoked, or cooked before sale; it is sold raw and must be cooked thoroughly before eating.
The meat is coarsely minced, which gives the sausage a chunky texture. The most common blend is beef with a portion of pork or lamb, though beef-only versions exist. The fat content is relatively high, usually around 20–30%, which keeps the sausage moist during grilling. The distinct flavor comes from a spice mix that always includes toasted and ground coriander seeds, along with black pepper, nutmeg, cloves, and sometimes allspice or ginger. Vinegar and salt are also added to the mix.
Why Is It Considered Red Meat?
Red meat is defined as meat from mammals, which includes beef, pork, lamb, goat, and veal. Since boerewors is primarily made from beef (a mammal), it falls squarely into the red meat category. Even though pork is sometimes used, pork is also classified as red meat in nutritional science, even though it is lighter in color when cooked. The key point is that boerewors is not poultry or fish, so it is unequivocally red meat.
This classification matters for dietary choices. People who limit red meat for health or religious reasons should know that boerewors contains beef and often pork. There is no poultry-based boerewors that is traditionally recognized; even “chicken boerewors” is a modern variation and is not the classic product.
How Is Boerewors Made?
The process of making boerewors is straightforward but requires attention to detail.
- Meat selection: Typically, a mix of 70–80% beef and 20–30% pork or lamb is used. The beef is often from the chuck or brisket, which has good fat content.
- Mincing: The meat is minced through a coarse plate (about 8–10 mm) to create a chunky texture. The fat is minced separately and then mixed in.
- Seasoning: The spice blend is added, which must include toasted ground coriander seeds. Salt, vinegar, and sometimes a little sugar are mixed in.
- Mixing: The mixture is kneaded until it becomes sticky, which helps bind the sausage. This is usually done by hand or with a mixer.
- Stuffing: The mixture is stuffed into natural hog casings, which are then twisted into links. Traditionally, boerewors is sold in a continuous coil, not individual links.
Boerewors is meant to be cooked fresh. It is not fermented or dried, so it must be kept refrigerated and cooked within a few days of purchase.
How to Cook Boerewors Safely
Because boerewors is ground meat, it must be cooked to a safe internal temperature. The USDA FSIS safe minimum for ground meat is 160°F (71°C). Always use a food thermometer to check the center of the sausage, especially if you are grilling over high heat, as the outside can brown before the inside is done.
Boerewors is traditionally cooked over medium coals or on a grill. The sausage is often cooked whole in a spiral, then cut into portions. To prevent burning, cook over moderate heat and turn frequently. If the sausage splits, it is usually because the heat is too high or the sausage was pricked. Do not prick boerewors before cooking; this dries it out. Let it rest for 3 minutes after cooking before slicing, which allows the juices to redistribute.
How to Choose Boerewors
When buying boerewors, look for quality indicators:
- Meat content: Check the label for the percentage of meat. Good boerewors should have at least 90% meat, with the rest being fat, spices, and a small amount of vinegar. Some commercial varieties contain fillers like breadcrumbs or soy, which are not traditional.
- Fat content: The fat should be distributed evenly, not in large chunks. Too little fat will make the sausage dry; too much will make it greasy.
- Appearance: The sausage should look fresh, with a bright red color. Avoid any that look gray or have a slimy texture.
- Smell: It should smell meaty and spiced, not sour or off.
Common Problems and Misconceptions
Problem: Boerewors splits on the grill. This is usually due to high heat or overhandling. Cook over medium heat and avoid turning with a fork; use tongs.
Misconception: Boerewors is like a hot dog. It is not. Hot dogs are finely emulsified and cured, while boerewors is coarse, fresh, and must be cooked thoroughly.
Misconception: It is safe to eat slightly pink. No. Since it is ground meat, it must reach 160°F (71°C) throughout. Pinkness is not a reliable indicator; use a thermometer.
Problem: It is too dry. This often happens when the sausage is overcooked or cooked at too high a heat. Also, if the sausage is pricked, the juices escape. Cook to the correct temperature and rest it.
Boerewors vs. Other Sausages
Boerewors is often compared to other fresh sausages like British bangers or Italian sausage. The main differences are:
- Coarseness: Boerewors has a much coarser grind than most European sausages.
- Spices: The coriander and nutmeg profile is distinctive; bangers use sage or mace, and Italian sausage uses fennel or anise.
- Shape: Boerewors is traditionally sold in a continuous coil, while others are linked.
- Vinegar: The addition of vinegar gives boerewors a slight tang that is not common in other fresh sausages.
Cost and Availability
Boerewors is widely available in South Africa and in specialty stores in other countries, particularly in areas with a large South African expat community. It can also be ordered online from specialty butchers. The price varies depending on the meat quality and location. In the US, expect to pay around $8–$12 per pound (450 g). In South Africa, it is much cheaper, often under $5 per kilogram. Making it at home is also an option if you have a meat grinder and sausage stuffer, but it is labor-intensive.
Frequently Asked Questions
Is boerewors healthy?
Boerewors is high in saturated fat and sodium, so it is not considered a health food. It is a treat to be enjoyed in moderation. The high fat content contributes to its flavor and moisture, but it also means it is calorie-dense.
Can I eat boerewors if it is slightly pink?
No. Since it is ground meat, it must be cooked to 160°F (71°C) to kill harmful bacteria. Always check with a thermometer, not by color.
What is the best way to cook boerewors?
The traditional method is to grill it over medium coals, turning frequently until it reaches 160°F (71°C). You can also bake it in the oven at 350°F (175°C) for about 25–30 minutes, but grilling gives the best flavor.
Can I freeze boerewors?
Yes, you can freeze raw boerewors for up to 3 months. Thaw it in the refrigerator before cooking. Do not refreeze after thawing.
What does boerewors taste like?
It has a savory, slightly tangy flavor with a distinct coriander and nutmeg aroma. The texture is chunky and juicy.
Is boerewors gluten-free?
Traditional boerewors is gluten-free, as it contains only meat, spices, vinegar, and salt. However, some commercial brands add breadcrumbs as fillers, so check the label if you have celiac disease.
Alternatives to Boerewors
If you cannot find boerewors, you can use a fresh Italian sausage or a coarse-ground bratwurst, but the flavor will be different. For a closer match, you can make your own by mixing ground beef with a little pork fat and seasoning with toasted coriander, nutmeg, and cloves. Or, you can simply grill a beef burger patty seasoned with those spices. The key is the coriander and nutmeg combination.
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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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