This traditional South African sausage is known for its distinctive coriander flavour. Usually made of beef, boerewors sausage has an iconic spiral shape and is flavoured with vinegar, nutmeg and cloves. A fun fact about Boerewors Sausage is it was so well-loved by South Africans that their legislators wrote a law to protect it by legally stipulating the ingredients legally allowed to be put in it.
The major difference between boerewors and sausage is that boerewors generally has a much higher percentage of meat than sausage making it more expensive. Although popular and highly sought-after, it can’t simply be bought at the local meat market anywhere outside South Africa. This prompts many South Africans to make their own and a lot of recipes like this one has been around for a long time.
- 2 kg prime Beef
- 1 kg Pork
- 500 g Bacon
- 2 ml (1 teaspoon) ground Cloves
- 20 g (10 teaspoon) Coriander
- 30 g (5 teaspoon) fine Salt
- 100 ml Vinegar
- 2 ml (1/2 teaspoon) ground Nutmeg
- 5 ml (1 teaspoon) freshly ground Black Pepper
- Sausage Casing (preferably pork casing)
- Start by placing in dry pan over medium heat and toast coriander seeds until light brown.
- Grind in a spice or coffee grinder to fine powder, do not forget to remove the husks.
- Cut beef and pork into cubes and bacon into small pieces.
- Mix all the meat and spices. Add the vinegar and mix well.
- Put the prepared mixture in the refrigerator for at least 2 hours.
- Grind all together. Do not grind it too fine.
- Stuff the mixture into the casing but be careful to not over stuff.
- Grill boerewors over hot coals until cooked through.
Tips: Boerewors sausage can be grilled over hot coals or in the oven. It can be fried in a frying pan, cooked as a stew and even used to make soup.
Image Source: The Times Live