Boerewors

Nutrition · per serving

Steps

1. 1

   Preheat a braai or grill to medium heat, aiming for a hot zone and a gentler zone. If using a charcoal fire, wait until the flames settle and the coals are glowing. Lightly grease the grill so the sausage releases cleanly.

   5 g beef tallow or pork fat for greasing grill
2. 2

   Toast the coriander seeds in a dry pan over medium heat for 1-2 minutes until fragrant, shaking the pan often so they do not scorch. Crush them coarsely with a mortar and pestle or spice grinder; a slightly coarse texture gives boerewors its characteristic bite.

   8 g coriander seeds
3. 3

   In a bowl, combine the beef mince, pork mince, toasted crushed coriander, black pepper, cloves, nutmeg, salt, and apple cider vinegar. Mix firmly by hand for 2-3 minutes until the mixture becomes sticky and holds together; this develops the protein bind so the wors slices neatly after cooking.

   300 g beef mince, 80/20200 g pork mince8 g coriander seeds3 g ground black pepper0.5 g ground cloves0.5 g ground nutmeg8 g fine sea salt20 ml apple cider vinegar
4. 4

   Thread the soaked hog casing onto a sausage stuffer nozzle and fill it with the meat mixture, keeping steady pressure so the casing is full but not stretched tight. Form one long coil rather than individual links, and prick any obvious air bubbles with a clean pin.

   1.5 m natural hog casings, rinsed and soaked300 g beef mince, 80/20200 g pork mince20 ml apple cider vinegar8 g coriander seeds3 g ground black pepper0.5 g ground cloves0.5 g ground nutmeg8 g fine sea salt
5. 5

   Lay the boerewors coil onto the grill over medium heat. Cook gently for 12-15 minutes, turning the whole coil every 3-4 minutes with tongs or two spatulas so it keeps its shape and browns evenly. Avoid piercing it while cooking, or the juices will escape.

6. 6

   Move the coil briefly over the hotter part of the fire for 1-2 minutes total if needed to deepen the colour. The sausage is done when it is well browned, feels firm but still springy, and reaches an internal temperature of 70°C at the thickest part.

7. 7

   Rest the boerewors for 3 minutes before cutting so the juices settle. Serve the coil whole or cut into portions.

Origin & History

Boerewors is one of South Africa's most iconic braai sausages, developed from Dutch, German, and local settler sausage-making traditions. Its name means 'farmer's sausage' in Afrikaans, and it is known for its coiled shape and robust seasoning, especially coriander. It remains central to social braais and everyday eating across the country.