Boerewors recipe — South African BBQ sausage on the braai

What is boerewors?

Boerewors is a fresh sausage closely associated with the South African braai. The precise meat composition and seasoning vary by product and recipe. Coriander seed is a recognisable aroma; in this personal recipe variation we also use pepper, nutmeg, cloves and vinegar.

The home mixture below is not a declaration that the sausage meets a statutory product standard. For purchased sausage, check the label for meat, ingredients, allergens, storage and cooking instructions. A name or type of butcher does not automatically prove a particular composition or authenticity.

South African BBQ and braai culture

Ingredients for our own sausage variation

These quantities remain based on 1 kg (about 2.2 lb) of minced meat. For four people, that is about 250 g (8.8 oz) raw meat per person, before other ingredients and side dishes. Adjust portions to your menu.

• 700 g (about 1.54 lb) coarsely minced beef
• 300 g (about 10.6 oz) minced pork or lamb
• 2 tsp coriander seeds, coarsely ground
• 1 tsp black pepper
• 0.5 tsp freshly grated nutmeg
• 0.25 tsp ground cloves
• 1 tbsp red wine vinegar
• 1.5 tsp salt
• Hog casings

Coarse grinding produces a different texture from fine grinding; it is a recipe choice, not a general rule that fine grinding is forbidden. Always use the ingredient labels to assess allergens and suitability.

Equipment and planning

Use clean mixing equipment, a sausage stuffer or suitable stuffing attachment, appropriate natural casings and a food thermometer with a suitable thin probe. You need a meat grinder if you grind cuts yourself, not if you already have suitable mince. Follow the instructions for your equipment and casings.

The previous estimates of 45 minutes making and 15–20 minutes grilling are planning estimates at most, not tested guarantees. Casing preparation, chilling, equipment and sausage diameter affect the duration. Allow extra time if this is your first time stuffing sausages.

Mixing and stuffing your own boerewors

1. Prepare cleanly and keep things cold. Wash your hands and clean worktops and equipment. Keep mince refrigerated and remove only what you are working with. Keep raw meat separate from prepared food.
2. Prepare the casing according to its packaging. Salting, rinsing and soaking vary by product. Set up the stuffer according to its instructions.
3. Mix the filling. Combine both minced meats with the spices, salt and vinegar into an evenly mixed, cohesive filling. Work promptly; chill the filling again if it warms while working. Do not taste raw mince.
4. Stuff evenly. Fit the casing onto an appropriate stuffing tube and fill without stretching it tight. Minimise trapped air and follow the instructions for closing the ends. Form a coil gently; the casing should not be under tension.
5. Chill until grilling. Keep the fresh sausage covered on a clean dish in the refrigerator. This recipe is for fresh sausage that is fully cooked, not for drying, fermenting or storing at room temperature. The added vinegar does not make it shelf-stable.

For the sequence of grinding, mixing, stuffing and chilling, see the boerewors method from Meats and Sausages. That source uses its own recipe; the quantities above are our existing variation.

Grilling boerewors without burning the outside

1. Set up your BBQ. Use a suitable outdoor barbecue according to its manual, with controlled heat and a cooler zone where possible. Wood and charcoal feature in many braai traditions; a gas grill can also cook sausage at home. A grey charcoal surface does not prove that every hazard has disappeared.
2. Place the sausage carefully. Keep a coil intact if practical, but do not treat “never cut before grilling” as a universal safety rule. Use a wide spatula or tongs; do not squeeze the sausage flat or lift it with a fork.
3. Turn and move as needed. Follow the lid-use instructions for your grill. Avoid sustained flames and move to less direct heat if the outside browns too quickly. Eight to ten minutes per side is not proof of doneness.
4. Measure before serving. Insert a clean, suitable probe into the centre of the meat, with the sensing zone inserted as required by the thermometer instructions. Check several places in the coil; do not touch the hot grate with the probe. If insufficiently heated, continue cooking and measure again.

Serving and handling leftovers carefully

Put cooked sausage on a clean dish, not back on the raw-meat plate. Serve with pap, chakalaka or bread and cut portions to suit your menu. A crust or juicy appearance does not prove sufficient heating.

Keep raw stock refrigerated according to its label and preferably prepare homemade fresh sausage the same day. Do not leave cooked leftovers sitting out for long; cool quickly in small portions, within two hours at most, and store covered at no more than 4°C (about 39°F). As a conservative household choice, use within two days unless ingredients or product instructions require less time. This is not a tested shelf life for this recipe. Reheat correctly chilled leftovers thoroughly; reheating does not repair incorrect storage.

The spices as dry-rub inspiration

You can also use coriander seed, black pepper and a small amount of nutmeg or cloves as your own flavour combination with lamb or pork. The amount mixed through a kilogram of sausage meat is not automatically the right dose for an outer seasoning layer. Start modestly, account for salt and avoid burning over direct heat.

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