How to Make Traditional South African Boerewors Sausage - Easy to follow Recipe

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner, while chicken is often less expensive.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice provides acidity with fewer calories.

beef

🥗Healthier: lean beef

💰Cheaper: ground beef

Lean beef reduces fat content while ground beef is often more affordable.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs can enhance flavor with fewer calories, while dried herbs are usually cheaper.

Start by preparing the spices: mix beef bone broth with Worcestershire sauce and malt vinegar.

Grind the dry spices (kosher salt, toasted coriander seed, clove, peppercorn, nutmeg) using a mortar and pestle or food processor.

Combine the ground spices with the liquid mixture and set aside.

Cut beef, pork, and pork fat into small pieces for grinding.

Chill the meat in the freezer before grinding.

Use a coarse plate on the sausage grinder to grind the meat once.

Mix the ground meat with the spice blend using fingertips until well incorporated.

Refrigerate the mixture for 1-2 hours to allow flavors to meld.

Prepare natural hog casings by soaking them overnight in the fridge.

Lubricate the sausage stuffer horn and the inside of the casings with water.

Loosely fill the casings with the seasoned meat mixture without packing tightly.

Coil the sausage and prepare for cooking.

Cook the sausage over coals (braai) until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary