Boerewors is a South African farmer’s sausage, traditionally made from coarsely ground beef and pork, seasoned with coriander, nutmeg, and cloves, and coiled into a spiral. It’s a staple at any braai (barbecue), prized for its juicy texture and spiced flavor. This article gives you a clear calorie breakdown for store-bought boerewors and a homemade version, plus a full recipe so you can control the ingredients and the count.
Ingredients
- 2 lb (900 g) beef chuck, cut into 1-inch cubes
- 1 lb (450 g) pork shoulder, cut into 1-inch cubes
- 1/2 cup (120 ml) red wine vinegar
- 1/4 cup (60 ml) water
- 2 tablespoons (30 g) brown sugar
- 1 tablespoon (8 g) ground coriander
- 1 teaspoon (2 g) ground nutmeg
- 1 teaspoon (2 g) ground cloves
- 1 teaspoon (2 g) ground allspice
- 1 tablespoon (18 g) salt
- 1 teaspoon (2 g) black pepper
- 1/2 cup (120 ml) ice water
- Natural sausage casings (about 6 ft / 1.8 m), rinsed
Instructions
- In a large bowl, combine the beef, pork, vinegar, water, brown sugar, coriander, nutmeg, cloves, allspice, salt, and pepper. Mix well, cover, and refrigerate for at least 2 hours or overnight.
- Grind the chilled meat mixture through a medium plate (4.5 mm) of a meat grinder. If you don’t have a grinder, ask your butcher to grind the meat and spices together.
- Add the ice water to the ground meat and mix with your hands until the mixture is sticky and well-bound, about 2 minutes. This helps the sausage hold together.
- Stuff the mixture into the natural casings using a sausage stuffer. Do not overfill; the sausage should be plump but not tight. Twist into 6-inch (15 cm) links or leave as a long coil.
- Refrigerate the boerewors for at least 1 hour before cooking to allow the flavors to meld and the casing to dry slightly.
- Preheat a grill or grill pan to medium heat (about 350°F / 175°C).
- Grill the boerewors, turning occasionally, until browned and cooked through. The safe minimum internal temperature for ground meat is 160°F (71°C) as per USDA FSIS. Use a food thermometer to check.
- Remove from the grill and let rest for 5 minutes before serving. This allows the juices to redistribute.
Tips
- Calorie count: Homemade boerewors made with this recipe has about 350 calories per 4 oz (113 g) serving. Store-bought boerewors can vary from 300 to 400 calories per 4 oz, depending on fat content. Check the label.
- Substitutions: If you can’t find natural casings, you can cook the boerewors mixture as patties. You can also use lamb instead of pork, but note that lamb has a stronger flavor and higher fat content.
- Common mistake: Don’t prick the sausage with a fork while grilling; this lets the juices escape and makes it dry. Also, don’t cook on high heat—medium heat ensures the inside cooks without burning the outside.
- Storage: Raw boerewors can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw in the refrigerator overnight before cooking.
Serving Suggestions
Serve boerewors with traditional sides like pap (maize porridge) and tomato gravy, or on a roll with grilled onions and chutney. It also pairs well with a fresh green salad and roasted vegetables for a lighter meal.
Variations
For a spicier version, add 1-2 teaspoons of chili flakes or a chopped fresh chili to the meat mixture. You can also add 1/4 cup (60 ml) of brandy or sherry to the marinade for extra depth. Some regions use lamb or game meat, and you can adjust the spice blend to your taste.
Storage and Reheating
Cooked boerewors can be refrigerated in an airtight container for up to 3 days. To reheat, place in a skillet over medium heat with a splash of water, cover, and heat until warmed through (about 5 minutes). You can also reheat in a 350°F (175°C) oven for 10 minutes. Avoid microwaving as it can make the sausage rubbery.
Frequently Asked Questions
How many calories are in one boerewors link? A typical 4 oz (113 g) link of boerewors has about 350 calories, but this varies by recipe. Store-bought versions may have more or less; always check the nutrition label.
Can I bake boerewors instead of grilling? Yes, you can bake boerewors in a 375°F (190°C) oven for 20-25 minutes, turning once, until it reaches an internal temperature of 160°F (71°C). Baking is a good option if you don’t have a grill.
Is boerewors gluten-free? Boerewors is naturally gluten-free, but some commercial brands may use fillers or breadcrumbs. Check the ingredients list to be sure.
Can I make boerewors without a meat grinder? Yes, you can ask your butcher to grind the meat for you, or you can use pre-ground beef and pork. The texture will be slightly different, but it will still taste good.
How do I know when boerewors is cooked? The best way is to use a food thermometer. The safe minimum internal temperature for ground meat is 160°F (71°C). The sausage should be firm to the touch and the juices should run clear.
Can I freeze cooked boerewors? Yes, cooked boerewors can be frozen for up to 3 months. Wrap tightly in plastic wrap and place in a freezer bag. Thaw in the refrigerator before reheating.
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More recipes to cook
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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