World Food and Wine
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Boerewors

This recipe honors the traditional boerewors with a homemade spice blend and a combination of beef and pork for a juicy, flavorful sausage perfect for any braai.

Ingredients

4 pounds beef (beef chuck, coarsely ground)
2 pounds pork (pork shoulder, coarsely ground)
1 pound cooking fat (beef fat)
2 tablespoons vinegar (apple cider vinegar)
  casings (natural sheep casings, soaked and rinsed)
2 tablespoons ajwain (toasted and ground)
1 tablespoon pepper (black peppercorns)
2 teaspoons nutmeg (freshly grated)
1 teaspoon clove (ground)
1 teaspoon allspice (ground)
2 tablespoons salt (fine sea salt)
1 teaspoon garlic (optional, garlic powder)

Instructions

Combine the ground beef, pork, and beef fat in a large bowl. Sprinkle the spice mix and salt over the meat, and add the vinegar. Mix thoroughly by hand until well combined.

Stuff the meat mixture into the casings, forming a continuous spiral. Twist to form links if desired.

Allow the boerewors to rest in the refrigerator for at least 2 hours, or overnight, to let the flavors develop.

Preheat your grill to a medium heat. Grill the boerewors for about 20 minutes, turning frequently until evenly browned and cooked through.

Serve hot off the grill.

Total time
50 minutes
Cooking time 20 minutes
Preparation time 30 minutes
Yield
12 servings

Notes

Serve your boerewors in a thick coil, accompanied by starchy sides like pap and chakalaka, or slice it into portions and serve on rolls with caramelized onions and mustard.

Variations

For a gamey twist, substitute part of the beef with venison.

Add a tablespoon of dried thyme or marjoram for an herby note.

For a spicier sausage, include chopped fresh chilies or chili flakes in the spice mix.

Source

South African cuisine

easy, charcuterie, meat
mix, grill, main course, dinner
South African food recipes
Food in Africa

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