Authentic South African Boerewors Recipe: A Taste of Tradition

Ingredients

  • 1 kg beef (minced)
  • 500 g pork (minced)
  • 500 g bacon (minced)
  • 2 tablespoons coriander seeds
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 tablespoons brown sugar
  • 1 tablespoon salt
  • 1/4 cup malt vinegar
  • 1/4 cup Worcestershire sauce
  • 1/2 cup iced water
  • 10 feet hog casings (natural sausage casings)

Steps and instructions

  1. Begin by soaking the hog casings in warm water for about 30 minutes.
  2. In a dry pan, toast the coriander seeds until they begin to pop. Grind them into a powder using a spice grinder or pestle and mortar.
  3. In a large bowl, combine the minced beef, pork, and bacon.
  4. Add the ground coriander, black pepper, nutmeg, allspice, salt, and brown sugar to the meat mixture.
  5. Mix the malt vinegar, Worcestershire sauce, and iced water in a separate bowl. Pour this into the meat mixture and mix thoroughly.
  6. Let the meat mixture sit for about an hour to allow the flavors to develop.
  7. After an hour, rinse the hog casings under cold water.
  8. Using a sausage stuffer, stuff the meat mixture into the hog casings and twist the sausages at regular intervals.
  9. Let the boerewors rest in the refrigerator for a day before cooking to allow the flavors to meld together.
  10. When ready to cook, grill the boerewors over medium heat until they are browned and cooked through, which should take about 20 minutes.
  11. Serve hot off the grill and enjoy.

Tools for making

  • Sausage Stuffer - A tool used to fill the sausage mixture into the hog casings.
  • Spice Grinder or Pestle and Mortar - Used to grind the coriander seeds into a powder.
  • Large Bowl - Used to mix and combine the minced meat and other ingredients.
  • Pan - Used to toast the coriander seeds.
  • Grill - Used to cook the boerewors.
  • Measuring Spoons - Used to measure the spices, salt, and brown sugar.
  • Measuring Cups - Used to measure the malt vinegar, Worcestershire sauce, and iced water.
  • Knife - Used to mince the beef, pork, and bacon.
  • Cutting Board - Used as a surface to mince the meat.
  • Sausage Casings - Natural hog casings used to encase the meat mixture and form the sausages.

Recipe variations

  • Replace the beef and pork with chicken or turkey for a leaner option.
  • Add minced garlic or diced onions to the meat mixture for added flavor.
  • Experiment with different spice blends such as paprika, cumin, or chili powder to create a spicier boerewors.
  • For a smoky flavor, consider adding smoked paprika or liquid smoke to the meat mixture.
  • Try using lamb instead of beef and pork for a unique twist on the traditional recipe.
  • Include grated cheese, such as cheddar or mozzarella, in the meat mixture for a cheesy variation.
  • For a vegetarian version, substitute the meat with mashed beans or lentils and add a variety of vegetables and spices to create a flavorful meat-free boerewors.
  • Instead of grilling, pan-fry or bake the boerewors for a different cooking method.
  • Serve the boerewors in a bun with your favorite condiments and toppings to create a delicious South African-inspired sausage sandwich.
  • Experiment with different types of casings, such as collagen casings or synthetic casings, if natural hog casings are not available.

Recipe overview

Boerewors is a traditional South African sausage known for its unique and robust flavor profile. This recipe will guide you step by step to creating your own homemade Boerewors. A flavorful mixture of minced beef, pork, and bacon is spiced with coriander, black pepper, nutmeg, allspice, brown sugar, and salt. It's then combined with a tangy blend of malt vinegar and Worcestershire sauce, encased in natural hog casings, and left to rest, allowing the flavors to deeply infuse the meat. The recipe is finished off by grilling the sausages, resulting in delectable Boerewors that are perfect for a BBQ or a special dinner. Expect a fun and rewarding cooking project with a delicious payoff!

Common questions

  1. How long does it take to make boerewors? - The total time for making boerewors, including preparation and resting time, usually takes around 2 hours.
  2. Can I use different types of meat? - Yes, you can experiment with different combinations of meats such as beef, pork, lamb, or even venison to create your desired flavor profile.
  3. Can I substitute hog casings with something else? - If you prefer not to use hog casings, you can use collagen casings or make skinless boerewors by shaping the meat mixture into sausage-like shapes and grilling them directly.
  4. Can I make boerewors without a sausage stuffer? - While a sausage stuffer makes the process easier, you can still make boerewors by using a piping bag or a funnel to fill the casings with the meat mixture.
  5. Can I freeze boerewors? - Yes, boerewors freezes well. After making and shaping the sausages, you can freeze them in an airtight container for up to 3 months. Thaw them in the refrigerator before grilling.
  6. What can I serve with boerewors? - Boerewors is traditionally served with pap (maize meal porridge) or on a crusty roll with tomato and onion relish. It also pairs well with salads, grilled vegetables, or chakalaka (spicy vegetable relish).
  7. Can I cook boerewors in the oven instead of grilling? - While grilling is the traditional method, you can also cook boerewors in the oven. Preheat the oven to 180°C (350°F) and bake the sausages on a baking sheet for 25-30 minutes or until cooked through.

Serving dishes and utensils

  • Grill - A grill is essential for cooking the boerewors to perfection.
  • Sausage Stuffer - A sausage stuffer is needed to fill the meat mixture into the hog casings.
  • Spice Grinder or Pestle and Mortar - These tools are helpful for grinding the coriander seeds into a powder.
  • Large Bowl - A large bowl is necessary for mixing the minced meat and other ingredients together.
  • Separate Bowl - A separate bowl is needed to mix the malt vinegar, Worcestershire sauce, and iced water before adding it to the meat mixture.
  • Spatula or Tongs - Spatula or tongs can be used to flip and handle the boerewors on the grill.
  • Plates and Cutlery - Plates and cutlery are required for serving the cooked boerewors.

Origin stories

Boerewors is a type of sausage popular in South African cuisine, the name itself meaning "farmer's sausage". The dish has its origins in the cultural melting pot of the Cape Colony of South Africa, where early European colonists mixed their culinary practices with those of the indigenous peoples. The spice mix of coriander, clove, nutmeg and allspice, echoing the flavours of both Dutch cuisine and local African cooking, speaks to this cultural blending. It's a beloved fixture of South African braais, or barbecues, often forming a convivial coil on the grill to be shared among friends and family. The distinct aroma of a sizzling boerewors is considered by many to be an essential part of a South African summer.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.