How to Make Boerewors at home, a beloved South African sausage, is a must-have at any braai. With its rich, meaty flavors and signature blend of spices, this traditional sausage has been enjoyed for generations. Making boerewors from scratch might seem daunting, but with the right ingredients and techniques, you can create your own authentic version at home.
Ingredients
To make around 4.5 kg (10 lbs) of boerewors, you’ll need:
Meat
- 60% beef (lean cuts like chuck or brisket)
- 40% pork (leg or shoulder)
- Fat ratio: Ideally, a 70:30 meat-to-fat balance for a juicy sausage
Spices & Seasonings
- 2 tbsp coriander seeds (crushed and roasted)
- 2 tbsp salt
- 1 tsp black pepper
- ½ tsp nutmeg
- ½ tsp cloves
- 1 tbsp fresh rosemary (chopped)
- 1 tbsp garlic powder (optional)
- 2 tbsp Worcestershire sauce
- ½ cup brown malt vinegar
- 2 tbsp chutney (optional but adds a unique sweetness)
- 30 ml olive oil
- 150 ml lukewarm water
Casings
- Natural sausage casings (rinsed and soaked in water)
Step-by-Step Instructions
1. Prepare the Meat
- Cut the beef and pork into small cubes, ensuring they fit through the grinder.
- Trim off any unwanted skin from the pork but keep the fat, as it’s essential for flavor and texture.
- Mix the meat together in a large bowl to ensure an even distribution of beef, pork and fat.
2. Mix the Spices
- Crush the coriander seeds and lightly roast them to enhance their flavor.
- Combine all the dry spices in a bowl.
- Add the Worcestershire sauce, vinegar, chutney, olive oil and lukewarm water to create a flavorful marinade.
- Pour the spice mixture over the cubed meat and mix thoroughly.
- Let the meat rest for at least an hour (or overnight) to allow the flavors to infuse.
3. Grind the Meat
- Chill the meat in the fridge for an hour before grinding to maintain texture.
- Use a coarse grinder and grind the mixture only once—this keeps the boerewors from becoming too fine and doughy.
- Gently mix the ground meat by hand, being careful not to overwork it.
4. Prepare the Casings
- Rinse the natural casings thoroughly in water to remove excess salt.
- Soak them for at least 30 minutes to make them more pliable.
- Slide the casing onto the sausage filler nozzle, leaving a little extra hanging off the end.
5. Fill the Sausages
- Slowly feed the meat into the sausage stuffer while maintaining a consistent pressure.
- Guide the filled casing with your hands to ensure an even thickness.
- Avoid overstuffing to prevent bursting when cooking.
6. Shape and Store
- Leave the boerewors in long coils instead of twisting them into links—this is the traditional way.
- Refrigerate the sausage for a few hours before cooking to help the flavors settle.
- If storing for later, freeze in airtight bags.
Cooking Boerewors
The best way to enjoy boerewors is over a charcoal braai:
- Cook it slowly over medium heat, turning it carefully to prevent splitting.
- Avoid piercing the sausage while cooking, as this releases the flavorful juices.
- Serve with pap (maize porridge), chakalaka (spicy relish), or fresh bread rolls.
Final Thoughts
Making boerewors from scratch is a rewarding process that brings out the rich heritage of South African cuisine. Whether you’re preparing it for a family braai or simply craving an authentic taste of South Africa, this homemade recipe is sure to impress.
Enjoy your boerewors and happy braaiing! 🔥🥩ðŸŒ