Boerewors is a South African farmer’s sausage, a coiled, thickly ground beef sausage with a distinct spice profile of coriander, nutmeg, and cloves. It gets its name from the Afrikaans words for “farmer” and “sausage,” and it is a cornerstone of the braai (barbecue). This recipe delivers a genuinely traditional version, with a coarse, juicy texture and a robust, spiced flavor that works perfectly on the grill or in a pan.
Ingredients
- 2 lb (900 g) beef chuck, cut into 1-inch cubes
- 1/2 lb (225 g) pork belly, cut into 1-inch cubes (or fatty pork shoulder)
- 1/4 cup (60 ml) red wine vinegar
- 2 tablespoons (30 ml) ice water
- 2 tablespoons (15 g) whole coriander seeds, toasted and coarsely ground
- 1 teaspoon (2 g) freshly ground black pepper
- 1 teaspoon (2 g) ground nutmeg
- 1 teaspoon (2 g) ground cloves
- 1 teaspoon (2 g) ground allspice
- 1 teaspoon (2 g) ground ginger
- 1 tablespoon (15 g) salt
- 1 teaspoon (5 g) sugar
- 1/2 cup (120 ml) ice water, for mixing
- Natural hog casings (about 6 ft / 1.8 m), rinsed and soaked
Instructions
- In a large bowl, combine the beef, pork belly, red wine vinegar, and 2 tablespoons of ice water. Toss to coat, then cover and refrigerate for at least 1 hour (or up to 24 hours) to let the vinegar tenderize the meat and the flavors begin to meld.
- While the meat chills, toast the coriander seeds in a dry skillet over medium heat for 1-2 minutes until fragrant, then grind them in a spice grinder or with a mortar and pestle. Mix the ground coriander with the black pepper, nutmeg, cloves, allspice, ginger, salt, and sugar in a small bowl.
- Remove the meat from the refrigerator and grind it through a medium plate (4.5 mm) of a meat grinder into a large bowl. If you don’t have a grinder, you can ask your butcher to grind the meat for you, or pulse it in a food processor in small batches until coarsely chopped (be careful not to over-process).
- Add the spice mixture and the remaining 1/2 cup of ice water to the ground meat. Use your hands or a stand mixer with a paddle attachment to mix everything together for 2-3 minutes, until the mixture is sticky and well-combined. This step, called “binding,” helps the sausage hold together.
- Stuff the mixture into the soaked hog casings using a sausage stuffer, twisting into 12-inch (30 cm) links. If you don’t have a stuffer, you can shape the mixture into large patties or a free-form log, though it won’t be a true boerewors. Refrigerate the stuffed sausages for at least 30 minutes to allow the casings to set.
- When ready to cook, preheat a grill to medium-high heat (about 375°F / 190°C). If using a pan, heat a heavy skillet over medium-high heat.
- Place the boerewors on the grill or in the pan. Cook for 8-10 minutes per side, turning occasionally, until the sausage is browned and cooked through. The internal temperature should reach 160°F (71°C) as the safe minimum for ground meat, per USDA FSIS guidelines. Use a food thermometer to check.
- Remove from heat and let rest for 5 minutes before slicing and serving.
Tips
- Keep everything cold: Cold meat and cold equipment are essential for a good sausage texture. If the meat warms up during grinding or mixing, the fat will smear and the sausage will be greasy. Chill the grinder parts and bowl in the freezer for 30 minutes before use.
- Don’t skip the vinegar: The red wine vinegar is not just for flavor; it also helps tenderize the meat and gives boerewors its characteristic tang. If you don’t have red wine vinegar, you can use white wine vinegar or apple cider vinegar as a substitute, but the flavor will be slightly different.
- Coarse grind is key: Boerewors is known for its coarse, chunky texture. Use a medium or coarse grinder plate, and avoid over-mixing the meat, which can make it pasty.
- No casings? No problem: If you don’t have hog casings, you can form the sausage mixture into large patties or a free-form log and grill it. It won’t have the classic coiled shape, but the flavor will be just as good.
Serving Suggestions
Boerewors is traditionally served as a main dish at a braai, alongside pap (a South African maize porridge) and a tomato and onion relish called chakalaka. It also works wonderfully in a hot dog bun with caramelized onions and mustard, or sliced and served with a fresh green salad and crusty bread. For a classic pairing, serve with a side of grilled vegetables or a simple coleslaw.
Variations
- Spicy Boerewors: Add 1-2 finely chopped fresh chili peppers (like bird’s eye) or 1 teaspoon of dried chili flakes to the spice mix for a fiery kick.
- Lamb Boerewors: Replace the beef chuck with lamb shoulder for a richer, gamier flavor. Adjust the fat content by using lamb belly or adding extra pork fat.
- Game Boerewors: For a more intense flavor, substitute half of the beef with venison or springbok, if available. Game meat is lean, so keep the pork belly to ensure enough fat.
Storage and Reheating
Raw boerewors can be stored in the refrigerator for up to 2 days, or frozen for up to 3 months. If freezing, wrap tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before cooking. 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 (internal temperature of 165°F / 74°C). Alternatively, reheat on the grill for a few minutes per side. Avoid microwaving, as it can dry out the sausage.
Frequently Asked Questions
What is the best cut of beef for boerewors? Chuck is ideal because it has a good balance of meat and fat, and it holds up well to coarse grinding. You can also use brisket or a mix of chuck and sirloin, but you’ll need to add extra fat to keep it juicy.
Can I make boerewors without a meat grinder or stuffer? Yes, you can. Ask your butcher to grind the meat for you with a coarse plate, and then you can either stuff it into casings using a piping bag (though it’s tricky) or skip the casings and form it into patties. The flavor will be authentic, but the texture will be slightly different.
How long should I marinate the meat? The traditional method calls for at least 1 hour, but you can go up to 24 hours for a more pronounced vinegar and spice flavor. Do not exceed 24 hours, as the vinegar can start to break down the meat too much, making it mushy.
Why is my boerewors dry? Dry boerewors is usually the result of using lean meat or overcooking. Make sure you have at least 20% fat content (the pork belly provides this), and cook to an internal temperature of 160°F (71°C), not higher. Resting the sausage for 5 minutes after cooking also helps retain juices.
Can I grill boerewors on a gas grill? Absolutely. Preheat the grill to medium-high, oil the grates, and cook as directed. The key is to avoid high heat that will char the outside before the inside is cooked. If you’re using a charcoal grill, set up a two-zone fire and cook over the cooler side.
Is boerewors supposed to be coiled? Traditionally, yes, boerewors is sold in a continuous spiral coil, but it’s often cut into individual links for easier cooking. Either way works; the coil is just a presentation style. If you cook it as a coil, you’ll need to adjust the cooking time and turn it carefully to ensure even cooking.
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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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