Boerewors is a South African farmer’s sausage, traditionally made from beef and pork with a distinctive blend of spices like coriander, nutmeg, and cloves. This New Zealand-style version uses locally available cuts and a simple method that lets the spiced meat shine. It’s perfect for the grill or barbecue, delivering a juicy, flavorful sausage that’s great in a bun or with sides.
Ingredients
- 1 kg (2.2 lb) beef mince (80% lean)
- 250 g (9 oz) pork mince
- 100 g (3.5 oz) pork back fat, finely diced (or beef suet)
- 2 tbsp (30 ml) white vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (10 g) salt
- 2 tsp (8 g) ground coriander
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground nutmeg
- 1/2 tsp (1 g) ground cloves
- 1/2 tsp (1 g) ground allspice
- 1/2 cup (120 ml) ice-cold water
- Natural sausage casings (about 2 meters), soaked and rinsed (or use 6 large sausages without casing)
Instructions
- In a large bowl, combine the beef mince, pork mince, and diced fat. Add the vinegar, Worcestershire sauce, salt, coriander, pepper, nutmeg, cloves, and allspice. Mix thoroughly with your hands until the spices are evenly distributed.
- Gradually add the ice-cold water while mixing, until the mixture becomes sticky and well-bound. This helps the sausage hold together.
- Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours) to let the flavors meld.
- If using casings: Rinse the soaked casings thoroughly. Fit them onto a sausage stuffer or a large piping bag with a wide nozzle. Fill the casing with the meat mixture, being careful not to overfill. Twist into links about 15 cm (6 inches) long, or leave as a continuous coil.
- If not using casings: Form the mixture into large patties or free-form sausages about 15 cm long and 4 cm thick. They will hold together during cooking.
- Preheat your grill or barbecue to medium heat (about 180°C / 350°F).
- Cook the boerewors for 15–20 minutes, turning occasionally, until browned and cooked through. The internal temperature should reach 160°F (71°C) – the USDA FSIS safe minimum for ground meat. Use a food thermometer to check.
- Remove from the grill and let rest for 5 minutes before serving.
Tips
- Substitutions: If you can’t find pork back fat, use beef suet or even butter (frozen, grated) to add moisture. For the spices, you can use a ready-made boerewors spice mix if available, but adjust salt accordingly.
- Don’t overwork the meat: Mix just until combined; overmixing can make the sausage tough.
- Keep it cold: Keep the meat mixture chilled until ready to cook. This helps the fat stay solid and prevents the sausage from drying out.
- Common mistake: Pricking the sausages while cooking lets the juices escape. Leave them intact for a juicier result.
Serving Suggestions
Serve boerewors in a fresh bread roll with grilled onions and tomato chutney or a spicy tomato relish. It also pairs well with a simple salad, potato salad, or creamy coleslaw. For a South African touch, serve with pap (maize porridge) and a tomato-based gravy.
Variations
- Spicy Boerewors: Add 1–2 finely chopped fresh chilies or 1 teaspoon of chili flakes to the meat mixture.
- Lamb Boerewors: Replace the beef and pork with lamb mince and lamb fat for a richer flavor.
- Smoked Boerewors: After stuffing, cold-smoke the sausages for 1–2 hours before grilling for an extra smoky taste.
Storage and Reheating
Store cooked boerewors in an airtight container in the refrigerator for up to 3–4 days. To freeze, wrap tightly in plastic wrap and foil; it will keep for up to 3 months. Thaw overnight in the fridge before reheating. Reheat in a skillet over medium heat, or in the oven at 180°C (350°F) until heated through (internal temperature of 165°F / 74°C). Avoid microwaving as it can dry out the sausage.
Frequently Asked Questions
Can I make boerewors without casings? Yes, you can form the mixture into patties or free-form sausages. They will still taste great, though the texture will be slightly different.
What is the best meat for boerewors? Traditional boerewors uses beef and pork, with a good amount of fat (about 20–30%). The fat is essential for juiciness.
Can I cook boerewors in the oven? Yes, bake at 200°C (400°F) for 20–25 minutes, turning once, until cooked through. You can also finish under the broiler for a browned exterior.
How do I know when boerewors is done? Use a food thermometer – the internal temperature should reach 160°F (71°C) for ground meat. The sausage should be firm to the touch and no longer pink inside.
Can I grill boerewors over high heat? It’s better to use medium heat. High heat can burn the outside before the inside is cooked. If using a charcoal grill, place the sausages slightly away from the direct coals.
What is the traditional way to serve boerewors? In South Africa, it’s often served as a coiled sausage on a plate with pap and a tomato-based sauce, or in a bun as a street food. In New Zealand, it’s commonly served like a regular sausage in bread with onions.
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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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