Boerewors

Get a taste of South Africa with this authentic boerewors recipe, a beloved, flavor-packed traditional sausage that’s perfect for grilling or barbecues. Made from a balanced blend of beef chuck, pork shoulder, and pork fat, this hearty sausage is seasoned with toasted coriander seeds, aromatic cloves, earthy nutmeg, and a splash of brown vinegar for a tangy kick. Encased in natural beef or hog casing and expertly coiled, boerewors is known for its bold, savory profile and juicy texture. Whether served sizzling hot alongside pap (a maize porridge) or paired with a crisp salad, this iconic dish is a guaranteed crowd-pleaser for any gathering. With step-by-step instructions and a cooking time of just 20 minutes after preparation, making your own boerewors at home has never been more rewarding. Perfect for BBQ enthusiasts and lovers of South African cuisine, this recipe will transport your taste buds straight to the heart of the Rainbow Nation!

Nutriscore Rating: 54/100

Prep Time:90 mins

Cook Time:20 mins

Total Time:110 mins

Servings: 12

Ingredients

• 1.5 kg beef chuck
• 500 g pork shoulder
• 250 g pork fat
• 2 tablespoons coriander seeds
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 125 ml brown vinegar
• 1 package casing (beef middle or hog casing)

Directions

Step 1

Begin by preparing the casing. Rinse it thoroughly under cold water, then soak it in lukewarm water with a splash of vinegar for about 30 minutes to remove excess salt and enhance pliability.

Step 2

Toast the coriander seeds in a dry pan over medium heat until fragrant, about 3-5 minutes. Allow them to cool, then crush the seeds using a mortar and pestle or a spice grinder.

Step 3

Cut the beef chuck, pork shoulder, and pork fat into small cubes, suitable for your meat grinder.

Step 4

In a large mixing bowl, combine the beef, pork, and fat with the crushed coriander seeds, salt, ground black pepper, ground cloves, and ground nutmeg. Mix thoroughly to ensure even distribution of the spices.

Step 5

Add the brown vinegar to the meat mixture and mix again until well combined. This helps the spices adhere to the meat and enhances the flavor.

Step 6

Grind the meat mixture using a meat grinder fitted with a coarse plate, ensuring the meat is cold for the best texture.

Step 7

Fit your sausage stuffer with the soaked casing and fill it with the ground meat, packing tightly but not over-stressing the casings.

Step 8

Carefully twist the filled casing at desired intervals to form individual sausages, making sure each sausage is firm without air pockets.

Step 9

Allow the sausages to rest in the refrigerator for at least an hour to let the flavors meld.

Step 10

To cook, preheat a grill or barbecue over medium heat. Grill the boerewors for about 10-12 minutes per side, depending on thickness, until they are cooked through and browned on the outside.

Step 11

Serve the boerewors hot, either on their own or with traditional sides like pap, a maize porridge, or a simple salad.

Nutrition Facts

Serving size	2464.7 grams (2464.7g)

Amount per serving	% Daily Value*
Calories	6205

Total Fat 446.20g	572%
Saturated Fat 170.70g	854%
Polyunsaturated Fat 11.80g
Cholesterol 2089mg	696%
Sodium 13282mg	577%
Total Carbohydrate 15.50g	6%
Dietary Fiber 8.10g	29%
Total Sugars 0.20g
Protein 520.00g	1040%

Vitamin D 60IU	300%
Calcium 459mg	35%
Iron 59mg	327%
Potassium 6773mg	144%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.2%

Protein: 33.8%

Carbs: 1.0%