Boerewors
Delicious boerewors made with ground beef and spice, wrapped in hog casings before seared over flames. This classic South African sausage is easy to make and a must-have at any braai or grill cook-off.
Servings: 12
Equipment
- Sausage stuffer
Ingredients
- 3 lbs ground beef
- 2 lbs ground pork
- 1 lbs ground pork fat
- 10 tsp whole coriander seeds
- 2 tbsp allspice
- 1 tbsp salt
- 1 tbsp ground black pepper
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ¼ cup malt vinegar
- ⅛ cup Worcestershire sauce
- 7 oz natural sausage casings
Instructions
Meat Mixture
- Add the coriander to a dry frying pan set over medium heat and toast until aromatic. Keep an eye on it to make sure it doesn’t burn.
- Tip the toasted coriander seeds into a spice grinder, or pestle and mortar, and grind into a fine powder. Mix the other spices, salt and pepper into the ground coriander.
- In a large bowl, use your hands to work together the ground beef, pork, pork fat, vinegar, Worcestershire sauce, and then mix the spices in until well combined.
- Cover the meat and spice mixture with plastic wrap, and place in the refrigerator for at least two hours
Sausage Stuffing
- Once the meat has rested, pipe the mixture into the casing, making sure not to overstuff. If using a sausage stuffer, be sure to follow the manufacturer’s instructions.
- You can either shape the sausage the traditional way, keeping it long and wrapping into a spiral, or you can form individual sausage links.
Grilling
- When ready to cook, fire up your grill to 350°F (180°C)
- Insert 12” wood skewer through the center of boerewors. This will help make it easier to flip over during cooking. Alternatively, you can just place the sausage in a grill basket.
- Once the grill is at temperature, place boerewors on grill grates. Grill for 5-8 minutes per side, until sausage internal temperature is 160°F (71°C)
- Remove boerewors from grill. Slice to serve and enjoy immediately.