Boerewors is a South African farmer’s sausage, traditionally made from coarsely ground beef and pork (or lamb) with a distinctive blend of spices like coriander, nutmeg, and cloves. In New Zealand, especially in Tauranga, it’s a beloved barbecue staple, often enjoyed at summer braais. This recipe lets you make authentic boerewors at home, even if you can’t find a local butcher, and also covers what to look for when buying it in Tauranga.
Ingredients
- 1 kg (2.2 lb) beef chuck, cut into chunks (or a mix of beef and pork shoulder)
- 500 g (1.1 lb) pork belly or pork shoulder, cut into chunks (if using only beef, increase beef to 1.5 kg / 3.3 lb)
- 200 g (7 oz) beef suet or pork back fat, finely chopped (optional but traditional)
- 2 tablespoons (14 g) whole coriander seeds, toasted and coarsely ground
- 1 tablespoon (6 g) black peppercorns, coarsely ground
- 1 teaspoon (2 g) ground nutmeg
- 1 teaspoon (2 g) ground cloves
- 1 teaspoon (2 g) ground allspice
- 1 tablespoon (12 g) salt
- 1 teaspoon (4 g) sugar
- 1/4 cup (60 ml) red wine vinegar
- 1/4 cup (60 ml) ice water
- Natural sausage casings (hog or sheep), about 2 meters (6.5 ft), rinsed well
Instructions
- Chill the meat and fat in the freezer for 30 minutes until firm but not frozen. This makes grinding easier and keeps the fat from smearing.
- Toast the coriander seeds in a dry pan over medium heat for 1-2 minutes until fragrant, then grind them with the peppercorns. Mix all the spices, salt, and sugar in a small bowl.
- Grind the chilled meat and fat through a medium plate (4.5 mm / 3/16 inch) into a large bowl. If you don’t have a grinder, ask your butcher to grind it for you, or use pre-ground beef and pork (but the texture will be finer).
- Add the spice mixture, vinegar, and ice water to the ground meat. Mix thoroughly with your hands for 2-3 minutes until the mixture is sticky and well combined. This helps the sausage bind.
- Cover and refrigerate the mixture for at least 30 minutes to allow the flavors to meld.
- Rinse the casings thoroughly in cold water and soak them in a bowl of water for 30 minutes. Slide the casing onto a sausage stuffer nozzle, leaving a small tail.
- Stuff the mixture into the casings, being careful not to overfill. Twist into links about 15 cm (6 inches) long, or leave it as a continuous coil. Prick any air bubbles with a pin.
- If cooking immediately, preheat a grill or barbecue to medium-high heat (about 200°C / 400°F). Cook the boerewors for 15-20 minutes, turning frequently, until the internal temperature reaches 160°F (71°C) for ground meat, as per USDA FSIS safe minimum. Do not cut or pierce the sausage while cooking; the juices should stay inside.
- If not cooking immediately, refrigerate the raw sausages for up to 2 days, or freeze for up to 3 months.
Tips
- Keep everything cold: Warm meat and fat will smear and make a greasy sausage. Work in small batches and return the mixture to the fridge if it gets warm.
- Don’t overwork the meat: Mix just until the spices are distributed and the mixture is sticky. Overmixing can make the sausage tough.
- Use a meat thermometer: Boerewors is done when it reaches 160°F (71°C) inside. It should be slightly pink in the middle—that’s normal and safe, as long as the temperature is correct.
- No casings? You can shape the mixture into patties or meatballs instead. They’ll cook faster (about 10-12 minutes) but still taste great.
Serving Suggestions
Serve boerewors on a soft white roll with grilled onions and tomato chutney or a spicy mustard. It’s also classic with pap (South African maize porridge) and a tomato-and-onion gravy. In Tauranga, it’s often enjoyed with a fresh green salad and a cold beer.
Variations
- Lamb boerewors: Replace the pork with lamb shoulder for a more traditional farm-style sausage.
- Spicy boerewors: Add 1-2 teaspoons of dried chili flakes or a chopped fresh chili to the spice mix.
- Smoked boerewors: After stuffing, cold-smoke the links over wood chips for 1-2 hours before cooking, if you have a smoker.
Storage and Reheating
Raw boerewors can be refrigerated for up to 2 days or frozen for up to 3 months. Cooked boerewors will keep in the fridge for 3-4 days. To reheat, place in a covered pan with a splash of water over low heat, or grill gently until warmed through to 165°F (74°C) for leftovers. Avoid boiling or microwaving, as that can make the sausage rubbery.
Frequently Asked Questions
Can I make boerewors without a meat grinder? Yes, you can ask your butcher to grind the meat for you, or use pre-ground meat from the supermarket. The texture will be slightly finer, but the flavor will still be excellent. Just be sure to mix in the spices thoroughly.
Where can I buy boerewors in Tauranga? Several South African specialty stores in Tauranga sell authentic boerewors, often made fresh. Look for shops in the Mount Maunganui or Tauranga CBD areas. You can also find it at some butchers that cater to the South African community. Always check the label for ingredients and ask if it’s made on-site.
What is the best way to cook boerewors? On a barbecue or grill over medium heat, turning frequently. This gives a smoky flavor and renders the fat nicely. You can also pan-fry it in a little oil, but grilling is preferred for the authentic braai experience.
Why is my boerewors dry? It’s likely overcooked. Boerewors should be juicy and slightly pink inside. Use a thermometer and remove it from the heat at 160°F (71°C). Also, make sure you include enough fat—at least 20% of the meat weight.
Can I cook boerewors in the oven? Yes, you can bake it at 180°C (350°F) for 25-30 minutes, but you’ll miss the smoky flavor. If using the oven, place the sausage on a rack over a baking tray to allow fat to drip away, and turn once halfway through.
Is boerewors safe to eat if slightly pink? Yes, as long as it has reached an internal temperature of 160°F (71°C) as measured with a food thermometer. The pink color is due to the spices and the curing process, not undercooking.
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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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