Boerewors is a South African farmer’s sausage, a coiled, thick, and coarse-textured beef sausage flavored with coriander seed, black pepper, and nutmeg. It is a beloved braai (barbecue) staple, prized for its juicy, savory character and distinctive spice blend. This recipe walks you through making authentic boerewors at home, from grinding the meat to coiling the sausage, ensuring a truly delicious result.
Ingredients
- 2.2 lb (1 kg) beef chuck, cut into 1-inch cubes
- 1 lb (450 g) pork belly, skin removed, cut into 1-inch cubes
- 1/3 cup (80 ml) red wine vinegar
- 1/4 cup (60 ml) water
- 2 tbsp (30 g) brown sugar
- 1 tbsp (15 g) salt
- 2 tsp (10 g) whole coriander seeds, toasted and lightly crushed
- 1 tsp (5 g) black peppercorns, coarsely ground
- 1/2 tsp (3 g) ground nutmeg
- 1/2 tsp (2 g) ground allspice
- 1/4 tsp (1 g) ground cloves
- 1/4 cup (60 ml) ice-cold water (for mixing)
- Natural hog casings (about 6 ft / 1.8 m), soaked in water for 30 minutes
Instructions
- Prepare the casings: Rinse the soaked hog casings thoroughly under cold running water, inside and out. Place them in a bowl of cold water and set aside.
- Mix the marinade: In a small bowl, combine the red wine vinegar, 1/4 cup (60 ml) water, brown sugar, salt, coriander, black pepper, nutmeg, allspice, and cloves. Stir until the sugar and salt are mostly dissolved.
- Marinate the meat: Place the beef and pork cubes in a large bowl. Pour the marinade over the meat and toss to coat evenly. Cover and refrigerate for at least 2 hours, or up to overnight for deeper flavor.
- Grind the meat: Chill the meat grinder parts (grinding plate, blade, and auger) in the freezer for 30 minutes. Fit the grinder with a medium (4.5 mm) plate. Grind the marinated meat into a bowl set over ice. Keep the meat cold throughout.
- Mix the sausage: Add the ice-cold water to the ground meat and mix with your hands or a stand mixer with a paddle attachment until the mixture becomes sticky and tacky, about 2 minutes. This helps the sausage bind.
- Stuff the sausage: Slide a casing onto the sausage stuffer tube, leaving a few inches overhanging. Tie a knot at the end. Feed the meat mixture into the stuffer, filling the casing loosely, being careful not to overstuff. Do not fill the casing too tightly, as it may burst during cooking.
- Coil the sausage: Once filled, gently twist the sausage into a single large coil (or individual links if preferred). Prick any air bubbles with a pin. Refrigerate the boerewors for at least 1 hour, or up to 24 hours, to allow the flavors to meld and the sausage to firm up.
- Cook the boerewors: Preheat a grill or grill pan over medium-high heat. Cook the boerewors coil over medium heat, turning occasionally, until browned and cooked through. The internal temperature should reach a safe minimum of 160°F (71°C) for ground meat, as per USDA FSIS guidelines. This typically takes 15-20 minutes, depending on thickness. Avoid high heat, which will burn the outside before the inside is cooked.
- Rest and serve: Let the boerewors rest for 5 minutes before slicing. Serve whole or cut into portions.
Tips
- Keep everything cold: Grinding and stuffing are easier and safer when the meat and equipment are well-chilled. Work in batches and return the meat to the fridge between steps.
- Don’t overwork the meat: Mix just until the meat becomes sticky. Overmixing can make the sausage tough and dry.
- Substitute casings: If you don’t have hog casings, you can cook the boerewors as patties or bulk sausage. The flavor will be the same, though the texture will differ.
- Use a thermometer: Always check the internal temperature with a food thermometer to ensure the sausage is safe to eat. Insert it into the thickest part of the sausage without touching the bone or grill.
Serving Suggestions
Boerewors is traditionally served at a braai (South African barbecue) with sides like pap (maize porridge), chakalaka (a spicy vegetable relish), or a simple green salad. It’s also excellent in a bun as a boerewors roll, topped with grilled onions and tomato sauce or chutney. For a heartier meal, serve it with mashed potatoes and a rich gravy.
Variations
- Spicy boerewors: Add 1-2 finely chopped bird’s eye chilies or 1 teaspoon of chili flakes to the marinade for a kick.
- Lamb boerewors: Replace the beef with lamb shoulder for a richer, gamier flavor.
- Smoked boerewors: After stuffing, cold-smoke the sausage for 2 hours at under 90°F (32°C) before grilling. This adds a deep, smoky flavor.
- Cheese-stuffed: Cut a slit lengthwise in the cooked sausage and stuff with grated cheddar or mozzarella before serving.
Storage and Reheating
Fresh boerewors can be refrigerated for up to 2 days before cooking. Cooked boerewors can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, wrap uncooked boerewors tightly in plastic wrap and then foil; it will keep for up to 3 months. Thaw overnight in the refrigerator before cooking. To reheat, place the sausage in a skillet with a little water over medium heat, cover, and heat until warmed through, or microwave in 30-second intervals. Reheat leftovers to an internal temperature of 165°F (74°C).
Frequently Asked Questions
Can I use pre-ground meat? Yes, but the texture will be finer and less authentic. If using pre-ground meat, skip the grinding step and mix the marinade directly into the ground meat, then proceed with stuffing.
What is the best cut of beef for boerewors? Chuck is ideal because it has a good balance of meat and fat. Brisket also works well. Avoid lean cuts like sirloin, which will make the sausage dry.
Why is my boerewors tough? Overworking the meat or cooking at too high a temperature can cause toughness. Mix gently, and cook over medium heat to allow the fat to render slowly.
Can I bake boerewors in the oven? Yes, you can bake it at 350°F (175°C) for about 25-30 minutes, or until it reaches 160°F (71°C). For a browned exterior, finish under a broiler for 2-3 minutes.
What if I don’t have a sausage stuffer? You can cook the boerewors mixture as patties or meatballs. Simply shape the mixture into patties and grill or pan-fry as you would burgers.
How do I know when the boerewors is done? Use a food thermometer inserted into the center of the sausage; it should read 160°F (71°C) for ground meat. The outside should be 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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