World Food and Wine
what people eat and drink worldwide

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 lb beef (beef chuck, coarsely ground)
2 lb pork (pork shoulder, coarsely ground)
1 lb cooking fat (beef fat)
2 T vinegar (apple cider vinegar)
  casings (natural sheep casings, soaked and rinsed)
2 T ajwain (toasted and ground)
1 T pepper (black peppercorns)
2 t nutmeg (freshly grated)
1 t clove (ground)
1 t allspice (ground)
2 T salt (fine sea salt)
1 t 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
Preparation time
30
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