How to Make South African Boerewors (It’s Amazing!)

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.

Introduce the dish and explain the types of meat used for the boerewors.

Discuss the importance of meat color and fat content in choosing ingredients.

Weigh the mixed meat and prepare to add spices.

Add 15 g of ground allspice to the meat mixture.

Add 15 g of freshly ground black pepper to the meat mixture.

Add 10 g of ground cloves to the meat mixture.

Add 45 g of kosher salt to the meat mixture.

Add 60 g of roasted coriander seeds to the meat mixture.

Add 25 g of thyme to the meat mixture.

Add 45 ml of red wine vinegar to the mixture.

Add 50 ml of Worcestershire sauce to the mixture.

Add approximately 600 ml of water to the mixture.

Chill the mixture in the freezer to solidify the fat before grinding.

Grind the meat mixture using a coarse grinding plate.

Mix the ground meat lightly to distribute the fat without emulsifying it.

Stuff the sausage mixture into casings, ensuring no air bubbles are trapped.

Portion the sausages after stuffing.

Cooking Techniques

Equipment Needed

Spice Level: