Yes, traditional boerewors can contain pork, but it does not have to. The name comes from the Afrikaans and Dutch words boer (farmer) and wors (sausage), and the classic recipe is a mixture of beef and pork, with the pork usually making up about 30% of the total meat. However, many butchers and home cooks make all-beef versions, and lamb or game meat are also common substitutes. The only mandatory ingredients, by South African law, are beef, coriander seed, nutmeg, cloves, and vinegar — pork is optional.
What Is Boerewors?
Boerewors is a South African fresh sausage, meaning it is sold raw and must be cooked before eating. It is a thick, coiled sausage, often cooked on a braai (barbecue) or in a pan. The sausage is distinct from European sausages because of its coarse texture and the prominent use of whole coriander seeds. It is traditionally made in one continuous spiral, not linked into individual sausages. The meat is typically ground with a coarse plate, so the sausage has a chunky, rustic bite.
The legal definition in South Africa (under Agricultural Product Standards Act) requires boerewors to contain at least 90% meat, of which at least 80% must be beef. The remaining 20% can be pork, lamb, or a combination. The other 10% of the sausage can be spices, vinegar, and other seasonings. This means pork is a common addition, but it is never the dominant meat.
Why Is Pork Added?
Pork is added to boerewors for two main reasons: fat content and flavor. Beef alone, especially lean cuts, can make a dry sausage. Pork fat, particularly from the shoulder or belly, has a lower melting point than beef fat, which gives the sausage a juicier texture and a softer mouthfeel. The pork also adds a mild sweetness that balances the earthy spices.
In traditional farmhouse recipes, pork was a practical choice because farmers often had pigs on hand. Pork was cheaper than beef, and using a mix stretched the more expensive beef further. Today, many commercial producers still use pork for the same reasons, though some premium brands advertise “100% beef� as a selling point.
How to Identify Pork in Boerewors
If you are buying boerewors, the ingredient list will tell you whether it contains pork. In South Africa, labeling laws require the meat species to be listed in order of quantity. So if the label says “Beef and Pork,� then beef is the majority. If it says “Pork and Beef,� then pork is the majority, which would be unusual for boerewors.
When buying from a butcher, ask directly. Many butchers will tell you the exact ratio. If you are making it at home, you control the ingredients. A typical homemade recipe uses 70% beef and 30% pork. The pork is usually fatty, like pork shoulder or pork belly, to ensure the sausage stays moist.
What Does Pork Do to the Flavor?
Pork has a milder flavor than beef, so it does not overpower the spices. Instead, it acts as a carrier for the coriander and nutmeg. The fat in pork also helps the spices distribute evenly throughout the sausage. If you use all beef, you may need to add extra fat (like beef suet) to prevent the sausage from being too dry.
The texture also changes. Pork fat is softer than beef fat, so the sausage will be more tender. All-beef boerewors can be firmer and slightly chewier. Some people prefer the all-beef version for a stronger beef flavor, while others like the juiciness of the pork blend.
Common Variations and Substitutes
While pork is traditional, it is not essential. Here are some common variations:
- All-beef boerewors: Uses only beef, often with added beef fat to keep it moist.
- Lamb boerewors: Lamb replaces the pork, giving a gamier flavor. This is popular in some regions.
- Game boerewors: Made with venison or springbok, often with pork fat added for moisture.
- Chicken boerewors: A leaner version, but it is not considered traditional.
If you cannot find pork, you can substitute lamb fat or beef suet. The texture will be slightly different, but the sausage will still be delicious. Just remember that the coriander and nutmeg are what make it boerewors, not the meat type.
How to Cook Boerewors Safely
Boerewors is a fresh sausage, so it must be cooked thoroughly. The USDA FSIS safe minimum internal temperature for ground meat is 160°F (71°C). This applies to boerewors, whether it contains pork or not, because the meat is ground. Use a food thermometer to check the center of the sausage. Insert the probe from the end of the sausage, not through the side, to get an accurate reading.
Boerewors is often cooked on a braai over medium coals. The key is to cook it slowly so the inside cooks through without burning the outside. If the outside browns too quickly, the inside may still be undercooked. You can also cook it in a pan with a little oil, turning frequently. Never cut into the sausage to check if it is done, as this releases the juices and dries it out. Instead, rely on the thermometer.
After cooking, let the sausage rest for a few minutes. This allows the juices to redistribute. Leftover cooked boerewors should be refrigerated within 2 hours and can be stored for 3-4 days. You can also freeze cooked boerewors for up to 3 months.
Frequently Asked Questions
Is boerewors the same as a regular pork sausage?
No. Boerewors is defined by its spice blend (coriander, nutmeg, cloves) and its coarse texture. It must contain at least 80% beef, so even if it has pork, it is beef-dominant. Regular pork sausages, like bratwurst or Italian sausage, are usually all pork and have different spices.
Can I eat boerewors if I don’t eat pork?
Yes, if you choose an all-beef version. Many butchers sell pork-free boerewors, and you can also make it at home. Always check the label or ask the butcher to ensure it is 100% beef.
What is the best way to cook boerewors?
Slow grilling over medium heat is the traditional method. You can also pan-fry or oven-bake. The most important thing is to reach 160°F (71°C) internally. Avoid high heat, which will burn the outside before the inside cooks.
Why does boerewors have a weird texture?
The coarse grind is intentional. The meat is not finely minced, so you get chunks of meat and fat. This is a hallmark of boerewors. If the texture seems too coarse, it may be because the butcher used a large grinding plate.
Can I make boerewors without pork?
Absolutely. Use 100% beef, but add beef fat or suet to keep it moist. You can also use lamb fat. The spices will still give it the authentic boerewors flavor.
Is boerewors safe to eat medium-rare?
No. Because the meat is ground, bacteria can be present throughout the sausage. The USDA FSIS recommends cooking ground meat to 160°F (71°C). Eating it medium-rare is not safe.
Where to Buy Boerewors
In South Africa, boerewors is available at most butchers and supermarkets. Outside South Africa, you can find it at specialty meat markets, especially in areas with a large South African community. You can also order it online from South African food stores. If you cannot find it, making it at home is easy. You will need a meat grinder and sausage stuffer, but you can also shape the mixture into patties if you do not have a stuffer.
When buying, look for a sausage that is bright red and has a good amount of fat. Avoid any that look grey or have a slimy texture. Fresh boerewors should have a pleasant, spicy smell. It is best to buy it the day you plan to cook it, but it can be refrigerated for 1-2 days or frozen for up to 3 months.
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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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