Nut-Free Boerewors

Experience the authentic taste of South Africa with this Nut-Free Boerewors recipe, a savory twist on the beloved traditional sausage. Crafted from a mouthwatering blend of beef chuck, pork shoulder, and pork back fat, this sausage is seasoned with a bold mix of ground coriander, cloves, nutmeg, and black pepper, perfectly balanced with a touch of brown sugar. Wrapped in natural hog casings and infused with white vinegar for a tangy kick, these sausages are both rich in flavor and allergen-friendly, making them ideal for nut-free diets. Whether grilled to perfection or pan-seared, Nut-Free Boerewors pairs beautifully with classic sides like creamy pap or tangy tomato relish, offering a hearty and flavorful meal that's perfect for everything from barbecues to weeknight dinners. Ready in just over an hour and serving up to 12, this recipe is a celebration of bold spices and traditional techniques that you can now recreate at home.

Nutriscore Rating: 54/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1 kg beef chuck
• 1 kg pork shoulder
• 200 g pork back fat
• 125 ml white vinegar
• 3 m natural hog casings
• 30 g ground coriander
• 20 g salt
• 10 g black pepper
• 2 g ground cloves
• 2 g ground nutmeg
• 15 g brown sugar

Directions

Step 1

Start by soaking the hog casings in warm water to remove excess salt. Rinse them both inside and out under running water. Set aside in warm water until ready to use.

Step 2

Trim any gristle or sinew from the beef chuck and pork shoulder, then cut both the beef chuck and pork shoulder, along with the pork back fat, into small cubes suitable for a meat grinder.

Step 3

Using a coarse plate on your meat grinder, grind the beef, pork, and pork fat together into a large mixing bowl. For best results, keep the meat and fat as cold as possible during this process.

Step 4

In a small bowl, combine the ground coriander, salt, black pepper, ground cloves, ground nutmeg, and brown sugar. Mix thoroughly to ensure an even distribution of spices.

Step 5

Pour the spice mixture over the ground meat. Add the white vinegar to the bowl.

Step 6

Using clean hands, mix the ground meat, spices, and vinegar until well incorporated. It's important not to overwork the mixture to maintain a good texture.

Step 7

Attach the soaked and rinsed hog casing to the end of a sausage stuffer. Make sure there are no air gaps in the casing and tie a knot at the end.

Step 8

Carefully feed the meat mixture into the sausage stuffer, slowly filling the casing to avoid air bubbles. Twist the filled casing at 10 cm intervals to form individual sausages.

Step 9

Once all the sausage mixture has been used, tie off the end of the casing securely.

Step 10

Cook the boerewors by grilling over medium heat for about 15-20 minutes, turning frequently, until cooked through and slightly charred on the outside. Alternatively, you can cook them in a frying pan over medium heat.

Step 11

Serve the boerewors hot, sliced or whole, with traditional sides like pap, tomato and onion relish, or grilled bread.

Nutrition Facts

Serving size	2415 grams (2415.0g)

Amount per serving	% Daily Value*
Calories	6403

Total Fat 459.90g	590%
Saturated Fat 177.50g	888%
Polyunsaturated Fat 7.80g
Cholesterol 1997mg	666%
Sodium 12429mg	540%
Total Carbohydrate 43.60g	16%
Dietary Fiber 16.20g	58%
Total Sugars 15.40g
Protein 501.90g	1004%

Vitamin D 40IU	200%
Calcium 658mg	51%
Iron 54mg	299%
Potassium 7256mg	154%

*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: 65.5%

Protein: 31.8%

Carbs: 2.8%