South African Sausage (Boerewors)

May 17, 2023May 17, 20230 16
Classic South African Sausage (Boerewors) Recipe
in Meat

Prep

30 min

Cook

20 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 kg well matured beef
1 kg fatty pork ( neck , shoulder , belly )
45 ml whole coriander seeds
5 ml whole cloves
30 ml salt
15 ml fresh ground black pepper
2 ml grated nutmeg
10 ml ground allspice
10 ml brown sugar
125 ml dry red wine or 125 ml dark vinegar
90 g thick sausage casings , soaked in water

Nutrision Information

Servings Per Recipe
10
Calories
556
Sugar
1g
Fat
52g
Boerewors, which means 'farmer's sausage' in Afrikaans, is a traditional South African sausage that has been enjoyed for decades. It is made from a blend of beef and pork that is spiced with coriander, cloves, nutmeg, and allspice. This sausage is a popular food for barbecues, but it can also be enjoyed as a main dish with pap and sauce.

Instructions

1.Grind the beef and pork together in a meat grinder.
2.Place the coriander seeds and cloves in a spice grinder and grind them until fine.
3.Add the ground spices to the meat and mix well.
4.Add the salt, black pepper, nutmeg, allspice and brown sugar to the meat and mix well.
5.Add the wine or vinegar and mix well until the mixture is sticky.
6.Fill the sausage casings with the meat mixture and twist them into roughly 10 cm sausages.
7.Grill the sausages over medium heat, turning occasionally, until they are cooked through and browned on the outside.

PROS

South African Boerewors is a delicious and hearty sausage that is perfect for a barbecue or family dinner.

It has a unique blend of spices that makes it a crowd pleaser.

CONS

Boerewors is a high-fat food that should be consumed in moderation as part of a balanced diet.

This sausage is not suitable for vegetarians or vegans.

HEALTH & BENEFITS

While Boerewors is not the healthiest food, beef does contain a high amount of protein and essential nutrients such as iron and zinc.
The coriander in this recipe has been linked to aiding in digestion and reducing inflammation.

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