Boerewors Sausage is a traditional South African sausage known for its distinctive coriander flavour. Usually made of beef, it 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.
- Sausage Casing
- 2 kg prime beef
- 1 kg pork
- 500 g bacon
- 1 tsp ground cloves
- 10 tsp coriander
- 5 tsp fine salt
- 100 ml vinegar
- ½ tsp ground nutmeg
- 1 tsp freshly ground black pepper
- 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.