Boerewors is a South African farmer’s sausage, a coiled, thickly cut pork and beef sausage with a distinctive spice blend of coriander, nutmeg, and cloves. It’s a staple of the braai (barbecue), where it’s grilled over open coals and served in a bun or with a simple tomato and onion relish. This recipe recreates the authentic flavor at home, using a straightforward method that yields juicy, flavorful sausages every time.
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
- 1 tablespoon (15 g) salt
- 2 teaspoons (5 g) ground coriander
- 1 teaspoon (2 g) ground black pepper
- 1 teaspoon (2 g) ground nutmeg
- 1/2 teaspoon (1 g) ground cloves
- 1/2 teaspoon (1 g) ground allspice
- 1/4 cup (60 ml) ice water
- 5 ft (1.5 m) hog casings, soaked in water
Instructions
- In a large bowl, combine the beef, pork, vinegar, water, salt, coriander, black pepper, nutmeg, cloves, and allspice. Mix well, cover, and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to meld.
- After marinating, grind the meat mixture through a medium plate (4.5 mm) of a meat grinder into a chilled bowl. If you don’t have a grinder, ask your butcher to grind the meat for you, but still marinate the ground meat for 2 hours.
- Add the ice water to the ground meat and mix with your hands or a stand mixer with a paddle attachment until the mixture becomes sticky and slightly tacky, about 2-3 minutes. This is crucial for a good bind.
- Rinse the soaked hog casings thoroughly inside and out. Slide a casing onto the sausage stuffer tube, leaving a 2-inch tail. Begin stuffing the meat mixture into the casing, being careful not to overfill. The sausage should be firm but not tight enough to burst when pinched.
- Once all the meat is stuffed, twist the sausage into a continuous coil, or tie off into individual links. For boerewors, it’s traditional to keep it in one long coil.
- Refrigerate the boerewors for at least 1 hour to let the casing dry and the flavors set.
- Preheat a grill or grill pan to medium-high heat (about 375°F / 190°C). Grill the boerewors, turning frequently, until browned and cooked through, about 15-20 minutes. The internal temperature should reach 160°F (71°C) for ground meat, as per USDA FSIS safe minimum.
- Remove from the grill and let rest for 5 minutes before slicing and serving.
Tips
- Grinding: Keep all equipment and meat very cold. Chill the grinder parts and bowl in the freezer for 30 minutes before use. This prevents the fat from smearing, resulting in a juicy sausage.
- Casings: If you can’t find hog casings, you can use collagen casings or even skip the casing and cook the meat mixture as patties. The flavor will be the same, but the texture will be different.
- Don’t overwork: When mixing the meat, stop as soon as it becomes sticky. Overmixing can make the sausage tough.
- Avoid bursting: When grilling, don’t prick the sausages. Pricking lets the juices escape and dries out the boerewors. Cook over medium heat, turning often, to ensure even cooking without bursting.
Serving Suggestions
Boerewors is traditionally served as a boerewors roll: a fresh hot dog bun, slathered with tomato and onion chutney (or ketchup and mustard), and topped with grilled onions. It also pairs well with a simple green salad, creamy coleslaw, or a traditional South African pap (maize porridge) and a tomato-based gravy.
Variations
- Spicy 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 lamb shoulder for a richer flavor.
- Cheese-stuffed: Add 1 cup (120 g) of grated cheddar cheese to the meat mixture before stuffing for a gooey center.
Storage and Reheating
Raw boerewors can be stored in the refrigerator for up to 2 days, or frozen for up to 3 months. Thaw in the refrigerator overnight before cooking. Cooked boerewors can be refrigerated for up to 4 days. To reheat, place in a 350°F (175°C) oven for 10-15 minutes, or until heated through to 165°F (74°C). Avoid microwaving, as it can dry out the sausage.
Frequently Asked Questions
Can I use pre-ground meat? Yes, you can use pre-ground beef and pork. Marinate the ground meat for 2 hours, then proceed with step 3. The texture will be slightly less coarse than if you ground your own, but the flavor will be similar.
What is the best wood for smoking boerewors? Traditionally, boerewors is grilled over open coals, often using hardwoods like kameeldoring (acacia) or sekelbos. For a smoky flavor at home, use wood chips like hickory or mesquite on a gas grill.
Why is my boerewors tough? Toughness is usually caused by overworking the meat or overcooking. Mix just until sticky, and cook to 160°F (71°C), not beyond. Also, make sure your meat is well-chilled before grinding.
Can I bake boerewors in the oven? Yes, you can bake boerewors in a 400°F (200°C) oven for 20-25 minutes, turning once, until cooked through. However, grilling gives a better flavor and texture.
Is boerewors the same as a regular sausage? No, boerewors is distinct due to its coarse texture, high meat content (usually over 90%), and the specific spice blend of coriander, nutmeg, and cloves. It is also traditionally coiled, not linked.
Can I make boerewors without a sausage stuffer? Yes, you can shape the meat mixture into patties or logs. If making logs, wrap tightly in plastic wrap and twist the ends to seal. Cook as you would the sausage, but reduce the time slightly.
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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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