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Excellent South African Boerewors, A South African staple perfect for every occasion
Boerewors isn’t just a sausage, it’s a savory slice of South African history! Born from the Dutch settlers’ sausage-making traditions in the 17th century, this iconic dish evolved as local spices like coriander and cloves joined the mix, creating the bold and distinctive flavors we savor today.
Perfectly crafted from coarsely ground beef, pork, or lamb, and a blend of spices, Boerewors delivers a mouthwatering taste and a protein-packed, nutritious boost. It’s the ultimate comfort food, whether sizzling on a braai, cooked in a skillet, or enhancing a hearty stew.
More than a meal, Boerewors is a celebration of togetherness, bringing families and friends together around the fire. From Cape Town markets to backyard BBQs, it embodies South Africa’s vibrant food heritage and community spirit in every delicious bite.
Excellent South African Boerewors
- Prep Time: 2 hours
- Resting Time: 3 hours
- Total Time: 5 hours
- Yield: Depending on portion size
- Category: Lunch
- Method: Moderate
- Cuisine: South African
Description
Celebrate the taste of tradition with South African Boerewors and make it part of your next meal.
Ingredients
Meat
- 10 lbs. Beef, cubed
- 10 lbs. Pork, cubed
- 5 lbs. Spek (Pork or Sheep Fat)
- 10 ft Wide Casings
Spices for 10 kg
- 12 Tbs Coriander Powder
- 4 Tbs Salt
- 8 tsp Aromat
- 2 tsp White Pepper
- 2 tsp Ground Cloves
- 1 tsp Thyme
- 2 tsp Allspice
- 8 tsp Coriander Seeds, roasted and crushed
- 50 ml Worcestershire Sauce
- 250 ml White Vinegar
- 250 ml Cold Water
- 4 Cloves of Garlic
Instructions
- Meat should be in the fridge for an hour or two before making boerie (almost, but not quite, frozen)
- Mince beef and pork through an 8 – 10 mm screen
- Mince spek (Pork or Sheep Fat) through a 4 mm screen
- Mix all together by hand, distributing the fat evenly throughout. Do not knead the mixture
- Sprinkle in spice and liquid
- Let the mixture rest for an hour
- Wash out hog casings under cold running water
- Fill the casings
Equipment
Buy Now → Notes
Created, Prepared, tried, and tested by Pete from SA Tasty Recipes – Saffas Daily Recipes
The nutritional value is given for the full recipe! You decide how much you want to enjoy per sitting.
Nutrition
- Serving Size: 1
- Calories: 45014
- Sugar: 53.7 g
- Sodium: 62187 mg
- Fat: 4196.8 g
- Saturated Fat: 1396 g
- Trans Fat: 10.2 g
- Carbohydrates: 102.4 g
- Fiber: 12.4 g
- Protein: 1579.6 g
- Cholesterol: 7914.4 mg
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We eat plenty of peri-peri chicken at home (and nandos) but not this. There’s a butcher near mum that makes it. Her suburb has a high population of South Africans and Jewish people. In Sydney populations of migrants all move to the same suburb so the food offerings can get very distinct (which is a good thing, in my opinion) #SeniorSalonPitstop
Hello Lydia. Yes its true that SA people tend to flock to the same areas and thus the suburbs cater to them as its a niche target market. This is a very typical meal and can be used in so many ways. Our SIL does make his own Boerewors as many other SA people here in Canada.