Boerewors recipe — South African BBQ sausage on the braai
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Boerewors is the indispensable sausage of the South African braai — thick, spiral-shaped, seasoned with coriander seeds and cloves. You can buy it at an African butcher or make it yourself. This recipe explains both options, including the golden braai rule: never prick it.
What is in boerewors? The classic seasoning explained
Boerewors is regulated by law in South Africa: it must contain at least 90% meat (beef plus pork or lamb) and no preservatives. The seasoning is established by tradition: coriander seed is the dominant flavor profile, complemented by black pepper, nutmeg, cloves, and vinegar. This combination is the direct flavor link to the Dutch and Huguenot colonists who populated the Cape in the 17th century.
Making your own boerewors — spice mix per kg meat:
- 700 g ground beef (coarse)
- 300 g ground pork or ground lamb
- 2 tsp coriander seeds, coarsely ground (not fine!)
- 1 tsp black pepper
- 0.5 tsp nutmeg, freshly grated
- 0.25 tsp cloves, ground
- 1 tbsp red wine vinegar
- 1.5 tsp salt
- Hog casings (for the sausage casing)
Buying boerewors is the simplest option. Look for an African or Surinamese butcher in your area — they often sell authentic boerewors. Making it yourself gives more control over the seasoning but requires a meat grinder and sausage stuffer. More about braai culture: South African Grilling — The Braai Culture.
How to grill boerewors on the BBQ?
Use charcoal or wood — no gas for a real braai. Let the coals burn through completely until you have an even bed of grey coals without flames. Medium heat is the goal — boerewors doesn't want to grill too hot, otherwise the fat will splatter and flames will ignite.
Place the boerewors as a spiral on the grate in one piece — never cut it into pieces before grilling. Use a meat fork to gently hold it in place — but never prick the sausage itself.
Grill for 8–10 minutes per side over medium heat. Use a wide spatula or tongs to flip the entire spiral — do it in one motion. The boerewors is ready when it is browned and crispy all around and the inside is fully cooked (74°C core temperature).
Cut the boerewors into 8–10 cm pieces at the table. Serve with pap (South African corn porridge), chakalaka (spicy vegetable relish), or simply with bread. The taste of coriander seed and cloves is the distinctive accent — nothing else is needed.
Never prick it. That is the sacred braai law. Pricking the sausage lets the fat escape — and the fat is precisely what gives boerewors its flavor and juiciness. Always use tongs or a spatula, never a fork.
Boerewors seasoning as dry rub inspiration
The spice mix of boerewors — coriander seed, nutmeg, cloves — is also excellent as a dry rub on lamb ribs or pork chops. Coarsely ground coriander seed (not fine!) mixed with black pepper, sea salt, and a hint of nutmeg gives a direct South African flavor dimension to any cut of meat.
Check out BBQ Spices per Country for a complete overview of how coriander seed is used as a grilling spice worldwide, and Which BBQ Rub Goes with Which Meat? for more combinations.
The taste of the braai on your grill
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