Authentic South African Boerewors

Dive into the flavors of South Africa with this homemade Boerewors recipe, featuring a savory blend of beef and pork infused with aromatic spices. Perfect for grilling or pan-frying, these sausages are sure to impress at your next dinner gathering!

Author

Rob McBBQ

Prep Time

45 minutes

Cook Time

30 minutes

Servings

6

Cuisine

South African

Ingredients

• 2 pounds beef chuck or brisket, cut into 1-inch cubes
• 2 pounds pork shoulder (Boston butt), cut into 1-inch cubes
• 1 pound beef hard fat (suet) or pork back fat, cut into 1-inch cubes
• 2 tablespoons coriander seeds, lightly crushed
• 1 teaspoon whole cloves, lightly crushed
• 2 teaspoons fine salt
• 1 teaspoon coarse black pepper
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground mace or cardamom (optional)
• 1/2 cup dry red wine or brown vinegar
• 1/2 cup water
• 3-4 natural hog casings (30–35 mm), soaked in water

Directions

1. Prepare the hog casings by rinsing them thoroughly under cold water and soaking them in a bowl of water for at least 30 minutes. This helps to soften them and makes them easier to work with.
2. In a large bowl, combine the cubed beef chuck, pork shoulder, and beef fat. Add the crushed coriander seeds, crushed cloves, fine salt, coarse black pepper, ground allspice, freshly grated nutmeg, and optional ground mace or cardamom. Mix well until the meat is evenly coated with the spices.
3. Pour the dry red wine or brown vinegar and water into the meat mixture. Mix thoroughly until well combined, ensuring the liquid is evenly distributed throughout the meat. Cover and refrigerate for at least 1 hour, or up to overnight to allow the flavors to meld.
4. Using a meat grinder fitted with a coarse plate, grind the meat mixture into a large bowl. If you don't have a meat grinder, you can also use a food processor; process in batches until you reach a coarse mixture.
5. Fit a sausage stuffer with the soaked hog casings. Rinse the casings under cold water again and slide one end of the casing onto the stuffer's nozzle. Tie a knot at the open end of the casing, leaving some length to tie off after filling.
6. Carefully stuff the casing with the ground meat mixture, being careful not to overstuff. As you fill, twist the sausages into 6-inch links, twisting them at intervals to create individual sausages. Tie off the ends of the casings securely with kitchen twine.
7. Heat a grill or skillet over medium heat. Cook the sausages for about 15-20 minutes, turning occasionally, until they are browned and cooked through, reaching an internal temperature of 160°F (71°C). Alternatively, you can roast them in an oven at 375°F (190°C) for 25-30 minutes, turning halfway through.
8. Let the Boerewors rest for 5 minutes before serving. Slice and serve hot, accompanied by your favorite sides like pap (maize porridge), tomato sauce, or chutney.