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Boerewors

Boerewors is a South African sausage that brings smoky, savory flavor right to your grill or skillet. Made with ground beef, pork, and warm spices like coriander and cloves, this traditional recipe delivers authentic taste without the fuss.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 sausages
Course: Main Course
Cuisine: South African
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 pounds ground beef 80/20 blend works best
  • 1.5 pounds ground pork fatty cuts like shoulder or belly
  • 2 teaspoons coriander seeds freshly ground if possible
  • 1 teaspoon whole cloves ground
  • 1/2 teaspoon whole allspice berries ground
  • 1/2 teaspoon black peppercorns freshly ground
  • 1 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup ice water
  • 2 tablespoons fresh garlic minced
  • 1 teaspoon fresh thyme leaves
  • Natural hog casings about 3 feet for 8 sausages

Equipment

  • Meat grinder (manual or electric)
  • Sausage stuffer with casings
  • Sharp knife and cutting board
  • Large mixing bowl
  • Kitchen scale (optional but helpful for accuracy)
  • Grill or cast iron skillet
  • Meat thermometer
  • Paper towels
  • Small bowl for spices

Method
 

  1. Soak your natural hog casings in cool water for at least 30 minutes to make them pliable and easy to stuff. Rinse out any salt residue and check for holes.
  2. Chill your meat grinder, sausage stuffer, and mixing bowl in the freezer for 15 minutes to keep the meat mixture cold.
  3. Cut beef and pork into chunks, removing silver skin and connective tissue. Grind meat using the fine die into the chilled bowl.
  4. Toast coriander seeds, cloves, allspice berries, and black peppercorns in a dry skillet over medium heat for about 2 minutes until fragrant.
  5. Grind toasted spices into a fine powder using a spice grinder or mortar and pestle.
  6. Combine ground spices, sea salt, cayenne, garlic, and thyme with the ground meat. Mix gently until evenly distributed without overmixing.
  7. Pour ice water into the meat mixture and fold in gently until incorporated. Cover and refrigerate for at least one hour or up to overnight.
  8. Attach chilled casing to the sausage stuffer tube, leaving about one inch at the end. Slowly feed the meat mixture into the casing avoiding air pockets.
  9. Once filled, place the casing on a work surface, pinch at 4-inch intervals, and twist to form individual sausage links. Prick any visible air bubbles with a needle or fork.
  10. Place linked sausages on a parchment-lined tray and refrigerate for at least two hours before cooking. Optionally freeze for up to three months.
  11. Heat grill or cast iron skillet to medium heat. Poke sausages a few times with a fork and cook for 12 to 15 minutes, turning occasionally, until internal temperature reaches 160°F and exterior is golden brown.

Notes

Keep equipment and ingredients cold throughout preparation to ensure juicy, tender sausages. Toast spices to unlock deeper flavor. Cook over medium heat to avoid casing bursts. Use a meat thermometer for best results.