A coiled, spiced sausage of beef and pork seasoned with coriander and nutmeg, grilled over open flame, a braai (barbecue) essential.
South African Boerewors is a real, traditional South African dish, known as Grilled Farmer's Sausage. A coiled, spiced sausage of beef and pork seasoned with coriander and nutmeg, grilled over open flame, a braai (barbecue) essential.\n\nBoerewors, meaning 'farmer's sausage', has roots in the culinary traditions of Cape Dutch settlers, and South African law legally requires it to contain at least 90 percent meat, distinguishing it from many commercial sausages.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in South African home cooking, not a generic stand-in for a search term.
Serves 6
Combine ground beef, ground pork, ground coriander, nutmeg, pepper, salt and vinegar, mixing thoroughly until well combined.
Let the mixture rest in the refrigerator for 30 minutes so the flavors meld.
Using a sausage stuffer or a funnel, fill the soaked casings with the meat mixture, twisting gently at intervals if desired, or leaving it as one long coil.
Let the stuffed sausage rest in the refrigerator for at least 1 hour, or overnight, before cooking.
Coil the sausage and grill over medium-high heat for 15 to 20 minutes, turning occasionally, until deeply browned and cooked through.
Slice and serve hot, traditionally with pap (maize porridge) and a tomato and onion relish.
Toast the coriander seeds before grinding for a much deeper, more aromatic flavor than pre-ground coriander.
Rest the stuffed sausage before cooking so the flavors have time to properly meld throughout the meat.
Grill over medium-high, not extremely high heat, so the sausage cooks through evenly without the casing bursting.
Some regions add a bit of ground allspice for extra warmth.
A version with more pork gives a slightly milder, less beefy flavor.
Serve with grilled boerewors rolls (a hot dog-style bun) as a casual, handheld version.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Boerewors, meaning 'farmer's sausage', has roots in the culinary traditions of Cape Dutch settlers, and South African law legally requires it to contain at least 90 percent meat, distinguishing it from many commercial sausages.
A sausage stuffer attachment for a stand mixer or a dedicated sausage stuffer makes the process easiest, though a large piping bag with a wide tip can work in a pinch.
Butcher shops and specialty meat suppliers typically carry natural hog casings; ask specifically for sausage casings.
Pap (a stiff maize porridge) and a fresh tomato and onion relish (chakalaka or a simple sambal) are the classic braai accompaniments.
Per serving (220g / 7.8 oz) · 6 servings total
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