South African Sausage (Boerewors)
- 30m Prep Time
- 0sCook Time
- 30m Ready In
A traditional South African sausage made from a blend of beef, pork, and spices. This recipe yields 1 pound of boerewors, perfect for grilling or frying.
Ingredients
- 6 sheep or hog casing soaked in warm water for 1 hour
- 56.7 g beef flank
- 56.7 g beef top round
- 56.7 g beef chuck shoulder
- 113 g pork shoulder
- 56.7 g pork belly
- 113 g beef or pork fat
- 9.86 ml salt
- 4.93 ml freshly ground black pepper
- 4.93 ml ground cloves
- 2.46 ml ground allspice
- 2.46 ml ground nutmeg
- 2.46 ml ground coriander
- 29.6 ml distilled white vinegar
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 106 mg
- Iron: 5.35 mg
- Magnesium: 81.7 mg
- Phosphorus: 566 mg
- Potassium: 1212 mg
- Zinc: 9.91 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 56.7 g beef flank
- 56.7 g beef top round
- 56.7 g beef chuck shoulder
- 113 g pork shoulder
- 56.7 g pork belly
- 113 g beef or pork fat
- 9.86 ml salt
- 4.93 ml freshly ground black pepper
- 4.93 ml ground cloves
- 2.46 ml ground allspice
- 2.46 ml ground nutmeg
- 2.46 ml ground coriander
- 29.6 ml distilled white vinegar
Prepare
- 6 sheep or hog casing, soaked in warm water for 1 hour
Let's Cook
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Step 1.
Cut the beef flank, beef top round, beef chuck shoulder, pork shoulder, pork belly, and beef or pork fat into 1-inch chunks. Soak 6 feet of sheep or hog casing in warm water for 1 hour.
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Step 2.
Process the meat and fat chunks through a sausage maker fitted with the large grinder attachment, following the manufacturer's instructions.
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Step 3.
In a large bowl, gently mix the ground meat with 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon ground cloves, 1/2 teaspoon ground allspice, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground coriander, and 2 tablespoons distilled white vinegar until evenly distributed. Be careful not to mash or tear apart the chunks of meat and fat.
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Step 4.
Attach the soaked casing to the tubing attachment of the sausage maker. Tie a knot in the other end of the casing and poke a small hole at the end to release air.
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Step 5.
Feed the meat mixture through the sausage maker into the casing, following the manufacturer's instructions, letting it form a coil. Leave a few inches of unfilled casing before cutting it from the machine. Knot the open end of the coil.
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Step 6.
Wrap the coil in parchment paper and store in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Before serving, cook fully using one of the cooking methods.