Boerewors is a South African farmer’s sausage, traditionally made from coarsely ground beef and pork, seasoned with coriander seed, nutmeg, and cloves, and coiled into a continuous spiral. This farm-style version skips the commercial casings and uses a simple, robust spice mix that lets the meat shine. It’s perfect for grilling, pan-frying, or simmering in a tomato gravy, and the homemade blend gives you control over heat and salt.
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) ice water
- 2 tbsp (30 g) coarse salt
- 1 tbsp (8 g) freshly ground black pepper
- 1 tbsp (6 g) ground coriander seed
- 1 tsp (2 g) ground nutmeg
- 1 tsp (2 g) ground cloves
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground ginger
- 1/2 tsp (1 g) ground mace (optional)
- 2 cloves garlic, minced
- 1 tbsp (15 ml) vegetable oil (for cooking)
Instructions
- In a large bowl, combine the beef, pork, vinegar, ice water, salt, pepper, coriander, nutmeg, cloves, allspice, ginger, mace (if using), and garlic. Mix thoroughly with your hands until everything is evenly coated.
- Cover the bowl and refrigerate for at least 2 hours, or overnight for deeper flavor. (This step is essential for the spices to penetrate the meat.)
- If you have a meat grinder, set it up with the coarse plate (about 1/4 inch / 6 mm holes). Grind the chilled meat mixture into a large bowl. If you don’t have a grinder, ask your butcher to grind the meat for you, or use pre-ground beef and pork and skip this step.
- After grinding, mix the sausage mixture again with your hands until it becomes slightly sticky and cohesive. This helps the sausage hold together without casings.
- To form the boerewors without casings: wet your hands with cold water. Take a handful of the mixture (about 1/2 cup / 120 g) and roll it into a thick log about 1 inch (2.5 cm) in diameter and 6 inches (15 cm) long. Repeat with the remaining mixture. You should get about 12 logs.
- Alternatively, if you have sausage casings, stuff the mixture into hog casings and twist into 6-inch links, or leave as a continuous coil.
- Heat a large cast-iron skillet or grill over medium-high heat. Add the vegetable oil. Cook the boerewors in batches, turning occasionally, until browned on all sides and cooked through. The internal temperature should reach 160°F (71°C) as measured with a food thermometer, which is the USDA FSIS safe minimum for ground meat. This usually takes about 8–10 minutes per batch.
- Remove from heat and let rest for 5 minutes before serving. This allows the juices to redistribute.
Tips
- Keep everything cold: The key to a good sausage texture is keeping the meat and equipment cold. Chill the meat cubes, the grinder parts, and the bowl before grinding. This prevents the fat from smearing and keeps the sausage juicy.
- Don’t overwork the meat: Mix just until the spices are distributed and the mixture starts to feel tacky. Overmixing can make the sausage dense and tough.
- Substitute for coriander: If you don’t have ground coriander, you can toast whole coriander seeds in a dry pan for 2 minutes, then grind them. This gives a fresher, more aromatic flavor. If you’re out, use 1 tbsp (6 g) of ground cumin as a substitute, though it will change the flavor profile.
- No grinder? You can ask your butcher to grind the meat for you. Or, use 1.5 lb (680 g) ground beef and 0.5 lb (225 g) ground pork, and simply mix in the spices. The texture will be slightly finer, but it will still taste great.
Serving Suggestions
Boerewors is traditionally served with “pap” (a South African maize porridge) and a tomato and onion gravy. It also pairs well with a fresh green salad, roasted vegetables, or on a crusty roll with grilled onions and a spicy chutney. For a classic braai (barbecue), serve it alongside boerewors rolls with a squeeze of lemon.
Variations
- Spicy Boerewors: Add 1–2 chopped fresh chilies or 1 tsp (2 g) cayenne pepper to the spice mix for heat.
- Lamb Boerewors: Replace the pork with ground lamb for a richer, gamier flavor. Cook to the same internal temperature of 160°F (71°C).
- Beer-Infused: Substitute 1/4 cup (60 ml) of the vinegar with dark beer for a malty twist. Reduce the ice water to 1/4 cup (60 ml) to keep the mixture from getting too wet.
- Herb Boerewors: Add 2 tbsp (8 g) of chopped fresh thyme or rosemary to the mixture for an herby note.
Storage and Reheating
Raw boerewors (whether in casings or as logs) can be stored in the refrigerator for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.
Cooked boerewors can be refrigerated in an airtight container for up to 4 days. To reheat, place in a skillet over medium heat with a splash of water or broth, cover, and heat until warmed through (165°F / 74°C). Alternatively, microwave in 30-second bursts, but this can dry it out. Reheated boerewors is great in sandwiches or chopped into soups.
Frequently Asked Questions
Can I make boerewors without a meat grinder?
Yes. Use pre-ground beef and pork from the store, or ask your butcher to grind the meat for you. The texture will be slightly finer, but the flavor will be just as good. Just make sure the meat is fresh and has a good fat content (about 20–30%) to keep it juicy.
What is the best wood for smoking boerewors?
If you’re smoking instead of grilling, use a mild wood like apple, cherry, or hickory. Avoid mesquite, which can overpower the delicate spice blend. Smoke at 225°F (107°C) until the internal temperature reaches 160°F (71°C), which takes about 1–1.5 hours.
Can I use beef only, without pork?
Yes, you can use all beef, but the sausage will be drier. Add 1/4 cup (60 g) of beef suet or extra fat to compensate. The cooking temperature remains the same.
Why is my boerewors tough?
Toughness usually comes from overmixing or cooking at too high a heat. Mix just until combined, and cook over medium heat rather than high, so the inside cooks through without burning the outside. Also, letting the sausage rest after cooking helps keep it tender.
Can I grill boerewors on a gas barbecue?
Absolutely. Preheat the grill to medium-high (about 375°F / 190°C), oil the grates, and cook for 10–12 minutes, turning every 2–3 minutes, until the internal temperature reaches 160°F (71°C).
Is boerewors safe to eat slightly pink inside?
No. Because it’s ground meat, it must be cooked to 160°F (71°C) to be safe. Use a food thermometer to check the center of the thickest part. Even if it looks pink, it may be safe, but only the thermometer can tell you for sure.
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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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