Gluten-Free Boerewors
Savor the bold flavors of South Africa with this Gluten-Free Boerewors recipe, a traditional sausage made with a perfectly balanced blend of minced beef and pork, finely diced pork fat, and aromatic spices like coriander, nutmeg, and cloves. Crafted without any gluten-containing fillers, this recipe ensures everyone at the table can enjoy its authentic, robust taste. Wrapped in natural hog casing and grilled to juicy perfection, these sausages are a celebration of hearty, homemade cooking. Whether served coiled or in links, pair them with classic accompaniments like pap or chakalaka for an irresistible, crowd-pleasing dish. Ready in under an hour, this gluten-free take on boerewors is sure to become a new favorite for BBQs, family dinners, or any occasion that calls for something special.
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Ingredients
- 750 grams Beef, minced
- 250 grams Pork, minced
- 100 grams Pork fat, diced finely
- 30 ml White vinegar
- 15 grams Ground coriander
- 5 grams White pepper
- 10 grams Salt
- 5 grams Ground nutmeg
- 3 grams Ground cloves
- 2 cloves Garlic, minced
- 1 meter Casing, natural hog
Directions
Step 1
Start by soaking the natural hog casing in lukewarm water for about 30 minutes to make it pliable. Rinse it thoroughly to remove any salt. Drain and set aside.
Step 2
In a large mixing bowl, combine the minced beef, minced pork, and diced pork fat.
Step 3
Add the white vinegar, ground coriander, white pepper, salt, ground nutmeg, ground cloves, and minced garlic to the meat mixture.
Step 4
Mix all the ingredients thoroughly with your hands, ensuring that the spices are evenly distributed throughout the meat.
Step 5
Fit your sausage stuffer with the correct nozzle size for the casing chosen and then load it with the meat mixture.
Step 6
Thread the soaked casing onto the nozzle of the sausage stuffer, leaving a few centimeters of casing unfilled at the end. Tie a knot at the end.
Step 7
Carefully fill the casing with the meat mixture, making sure there are no air pockets. Try to maintain even pressure while filling to ensure consistent sausage thickness.
Step 8
Once filled, twist the sausage every 10-15 centimeters to create individual links or leave it as a coiled sausage, as per your preference.
Step 9
Preheat the grill or a pan over medium heat. Cook the boerewors for about 15 minutes, turning occasionally, until they are browned on all sides and cooked through.
Step 10
Serve the sausages hot off the grill with sides of your choice, such as pap, chakalaka, or a simple salad.
Nutrition Facts
| Serving size | 1224.2 grams (1224.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3605 |
| Total Fat 308.50g | 396% |
| Saturated Fat 119.40g | 597% |
| Cholesterol 850mg | 283% |
| Sodium 4702mg | 204% |
| Total Carbohydrate 18.70g | 7% |
| Dietary Fiber 9.90g | 35% |
| Total Sugars 0.70g | |
| Protein 191.50g | 383% |
| Vitamin D 18IU | 88% |
| Calcium 294mg | 23% |
| Iron 26mg | 143% |
| Potassium 3161mg | 67% |
Source of Calories