Boerewors is a South African farmer’s sausage, traditionally made from coarsely ground beef and pork, seasoned with coriander seed, black pepper, nutmeg, and allspice, and packed into a continuous spiral. It gets its name from the Afrikaans words boer (farmer) and wors (sausage). This recipe works because it balances the rich, meaty flavor with a warm, aromatic spice blend that is unmistakably boerewors—and you can make it in your own kitchen with a stand mixer and a basic sausage stuffer.
Ingredients
- 2 lb (900 g) beef chuck, cut into 1-inch cubes
- 1 lb (450 g) pork shoulder, cut into 1-inch cubes
- 8 oz (225 g) pork back fat, cut into ½-inch cubes (or substitute beef fat)
- 2 tbsp (14 g) whole coriander seeds, toasted and coarsely ground
- 1 tbsp (8 g) black peppercorns, coarsely ground
- 1 tsp (2 g) ground nutmeg
- 1 tsp (2 g) ground allspice
- 2 tsp (10 g) fine salt
- 1 tbsp (15 ml) red wine vinegar
- 1 tbsp (15 ml) ice water
- 10 ft (3 m) hog casings (about 32–35 mm diameter), soaked and rinsed
Instructions
- Place the beef, pork, and pork fat cubes on a tray and freeze for 30–45 minutes until firm but not frozen solid. This makes grinding easier and prevents the fat from smearing.
- While the meat chills, toast the coriander seeds in a dry skillet over medium heat for 2–3 minutes until fragrant, shaking often. Let cool, then grind coarsely with a spice grinder or mortar and pestle. Combine with the black pepper, nutmeg, allspice, and salt in a small bowl.
- Set up your meat grinder with the coarse (¼-inch / 6 mm) plate. Grind the chilled beef, pork, and fat into a large bowl set over another bowl of ice water to keep everything cold.
- Add the spice mixture, red wine vinegar, and ice water to the ground meat. Using your hands or a stand mixer with the paddle attachment, mix until the mixture becomes tacky and slightly sticky, about 2–3 minutes. Do not overmix or the sausage will become pasty.
- Cover the bowl and refrigerate the mixture for 20 minutes while you prepare the casings. Rinse the hog casings thoroughly inside and out, then soak in warm water for 30 minutes.
- Fit your sausage stuffer with a ⅜-inch (10 mm) tube. Slide the casing onto the tube, leaving a few inches free at the end. Tie a knot in the end of the casing.
- Stuff the meat mixture into the casing, being careful not to overfill—the sausage should be firm but still slightly pliable. As you stuff, twist the filled casing into a continuous spiral (the traditional boerewors shape) rather than individual links. If you prefer links, twist at 6-inch intervals.
- Once all the meat is used, remove the casing from the tube and tie the end. Prick any large air bubbles with a pin.
- Refrigerate the boerewors, uncovered, for at least 1 hour (or up to 24 hours) to let the flavors meld and the sausage firm up.
- To cook: preheat a grill or skillet over medium heat. Cook the boerewors for 12–15 minutes, turning occasionally, until browned and cooked through. The internal temperature should reach 160°F (71°C) as the safe minimum for ground meat, per USDA FSIS guidelines. Do not prick the sausage while cooking, as this releases juices and dries it out.
Tips
- Keep everything cold: Grind the meat partially frozen and keep the bowl over ice. Warm meat causes the fat to smear, resulting in a dry, crumbly sausage.
- Don’t skip the vinegar: Red wine vinegar is traditional and adds a subtle tang that balances the rich meat. If you don’t have it, use white wine vinegar or apple cider vinegar—it will change the flavor slightly but still work.
- No casings? You can shape the boerewors mixture into patties or a free-form log and cook it that way. It won’t have the traditional spiral shape, but the flavor will be the same.
- Common mistake: Overstuffing the casing causes it to burst during cooking. If you’re new to stuffing, err on the side of slightly under-stuffing—you can always twist the casing tighter.
Serving Suggestions
Boerewors is traditionally served as a boerewors roll: a crusty roll spread with tomato chutney or apricot jam, topped with grilled onions and sometimes a slice of pineapple. It also pairs well with pap (South African maize porridge) and a tomato-based gravy, or simply with a fresh green salad and roasted vegetables. For a classic braai (barbecue) spread, serve it alongside grilled corn, garlic bread, and a cold beer.
Variations
- Spicier boerewors: Add 1–2 teaspoons of dried chili flakes or a chopped fresh chili to the spice mix for a kick.
- Lamb boerewors: Substitute the pork with ground lamb for a richer, gamier flavor. Adjust the fat to about 20% (use lamb fat or beef fat).
- Smoked boerewors: After stuffing, cold-smoke the sausage for 1–2 hours over wood chips before cooking, if you have a smoker. This adds a deep smoky flavor.
- Cheese-filled: Cut the sausage lengthwise and stuff with grated cheddar or gouda before grilling—a modern twist that’s popular in South Africa.
Storage and Reheating
Fresh boerewors can be refrigerated for up to 2 days, or frozen for up to 3 months. Wrap tightly in plastic wrap or place in a freezer bag, removing as much air as possible. Thaw overnight in the refrigerator before cooking. Cooked boerewors can be refrigerated for 3–4 days. To reheat, place in a skillet over low heat with a splash of water, cover, and warm through until the internal temperature reaches 165°F (74°C) for leftovers. Avoid microwaving, as it makes the sausage rubbery.
Frequently Asked Questions
Can I use pre-ground meat instead of grinding my own? Yes, but the texture will be finer and less authentic. For best results, ask your butcher to coarsely grind the beef and pork, and add the fat separately. If using store-bought ground meat, look for a higher fat content (about 20–25%).
What is the best cut of beef for boerewors? Chuck is ideal because it has a good balance of meat and fat. Brisket or round also work, but you may need to add more fat to keep the sausage moist.
Why is my boerewors dry? Dry sausage usually means too little fat, overmixing, or cooking at too high a heat. Make sure you have at least 20% fat by weight, and cook over medium heat, not high, to allow the fat to render slowly.
Can I make boerewors without a meat grinder or stuffer? You can, but it’s labor-intensive. You can chop the meat very finely by hand, and shape the mixture into patties or a log without casing. The flavor will be right, but the texture will be more like a burger.
How do I know when boerewors is cooked? Use a food thermometer. The safe minimum internal temperature for ground meat is 160°F (71°C). Insert the thermometer into the thickest part of the sausage, avoiding the casing if possible.
Can I grill boerewors directly over high heat? Yes, but be careful—boerewors is prone to bursting. Start over medium heat and turn frequently. If it starts to split, move it to a cooler part of the grill to finish cooking gently.
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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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