Boerewors is a South African farmer’s sausage, traditionally made with coarse-ground beef and pork fat, and its signature flavor comes from a distinctive blend of spices that includes coriander, nutmeg, and cloves. This homemade Lucas-style boerewors seasoning lets you recreate that authentic, slightly sweet and spicy profile at home, giving you full control over the heat and salt. It works beautifully for anyone who wants to make their own boerewors without hunting down a specialty spice mix.
Ingredients
- 2 tablespoons (14 g) whole coriander seeds
- 1 tablespoon (8 g) black peppercorns
- 1 tablespoon (8 g) whole allspice berries
- 1 teaspoon (2 g) whole cloves
- 1 teaspoon (2 g) ground nutmeg
- 1 teaspoon (2 g) ground ginger
- 1 teaspoon (2 g) ground mace (optional, adds warmth)
- 1 tablespoon (18 g) fine sea salt
- 1 teaspoon (2 g) dark brown sugar
- 1 teaspoon (2 g) ground dried thyme
- 1/2 teaspoon (1 g) cayenne pepper (adjust to taste)
- 1/2 teaspoon (1 g) ground cinnamon
Instructions
- Place a small dry skillet over medium heat. Add the coriander seeds, black peppercorns, allspice berries, and cloves. Toast them for 2-3 minutes, shaking the pan frequently, until they become fragrant and slightly darkened. Do not let them smoke or burn.
- Remove the toasted spices from the pan immediately and let them cool completely on a plate for about 5 minutes. This stops the cooking process.
- Once cool, transfer the toasted spices to a spice grinder or a high-powered blender. Grind them into a fine powder. If you don’t have a grinder, you can use a mortar and pestle, but it will take more time and effort.
- In a medium bowl, combine the freshly ground spice mixture with the nutmeg, ginger, mace (if using), salt, brown sugar, thyme, cayenne, and cinnamon. Whisk thoroughly until everything is evenly distributed.
- Store the seasoning in an airtight glass jar in a cool, dark place. Use within 3 months for the best flavor.
Tips
- Toast for flavor: Toasting the whole spices is non-negotiable for authentic boerewors flavor. It releases the essential oils and makes the seasoning far more aromatic than using pre-ground spices.
- Adjust the heat: The cayenne pepper is where the heat comes from. Start with 1/2 teaspoon, and if you prefer a milder sausage, reduce it to 1/4 teaspoon. For a spicier kick, you can increase it to 1 teaspoon.
- Substitute ground spices: In a pinch, you can use ground coriander, black pepper, allspice, and cloves instead of whole. Use the same measurements, but skip the toasting step. The flavor will be less vibrant, but still good.
- Grind in batches: If your spice grinder is small, grind the spices in two batches to ensure a consistent, fine powder. Overfilling the grinder can result in uneven grinding.
Serving Suggestions
This seasoning is specifically designed for making boerewors sausage. To use it, mix about 2 tablespoons of the seasoning per 1 kg (2.2 lbs) of coarse-ground beef and pork fat (typically a 70/30 or 80/20 ratio). Mix it with a little ice water or red wine vinegar to form a paste before combining with the meat. The seasoned meat is then traditionally stuffed into natural sausage casings. Boerewors is best cooked on a braai (barbecue) over medium-hot coals, grilled slowly until cooked through, and served in a fresh bread roll with a tomato and onion relish called chakalaka.
Variations
While this recipe is a classic rendition, boerewors is a versatile dish with regional differences. Some popular variations include:
- Smoky Boerewors: Add 1 teaspoon of smoked paprika to the spice mix for a deeper, smokier flavor profile.
- Garlic and Herb: Add 1 tablespoon of dried garlic flakes and 1 teaspoon of dried oregano to the mix. This is a common addition in some regions.
- Spicier Version: Increase the cayenne pepper to 1 1/2 teaspoons and add 1/2 teaspoon of dried chili flakes for a more intense heat.
- Lamb Boerewors: While beef is traditional, you can substitute lamb for the beef. The seasoning works wonderfully with the richer flavor of lamb.
Storage and Reheating
The dry seasoning mix should be stored in an airtight container in a cool, dark place, like a pantry or spice cabinet. It will keep its potency for up to 3 months. For longer storage, you can keep it in the freezer for up to 6 months. If you make the sausage itself, raw boerewors can be refrigerated for 1-2 days or frozen for up to 3 months. Cooked boerewors should be refrigerated within 2 hours of cooking and consumed within 3-4 days. To reheat cooked sausage, place it in a skillet over medium-low heat with a splash of water or beef broth, cover, and heat until warmed through to an internal temperature of 165°F (74°C). Avoid boiling, as it will make the sausage tough.
Frequently Asked Questions
What is the meat-to-fat ratio for boerewors?
A traditional boerewors uses about 70% lean meat and 30% fat, usually beef and pork fat. This ratio is essential for keeping the sausage juicy and flavorful during grilling. If you use too little fat, the sausage will be dry and crumbly.
Can I use this seasoning for other meats?
Yes, absolutely. This spice blend is excellent as a dry rub for steaks, lamb chops, or even roasted vegetables. It adds a warm, aromatic, and slightly sweet flavor that works well with many hearty dishes. Just be mindful of the salt content if you are using it as a rub.
Do I have to use a sausage stuffer?
No, you don’t. If you don’t have a sausage stuffer, you can form the seasoned meat into thick patties or meatballs and cook them on the grill or in a pan. The flavor will be the same, even if the shape is different.
Is this seasoning very salty?
The recipe calls for 1 tablespoon of salt, which is a moderate amount for seasoning 1 kg of meat. If you are watching your sodium intake, you can reduce the salt to 2 teaspoons. However, salt is crucial for flavor extraction and helps bind the meat mixture.
What if I don’t have mace?
Mace is the outer covering of the nutmeg seed, and it has a similar but more delicate flavor. If you don’t have it, simply omit it or add an extra 1/4 teaspoon of nutmeg. The flavor will be slightly less complex but still very good.
Can I make a larger batch of this seasoning?
Yes, this recipe scales up easily. Simply multiply all the ingredients by two or three. Make sure you toast the spices in batches so they toast evenly, and store the finished mix in multiple airtight jars.
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