This South African fresh sausage literally translates to “Farmers Sausage”. This sausage gets it’s incredible flavor from the coriander, vinegar, salt, and other unique spices. Boerewors almost always contains beef but can also have pork and/or lamb in it with a 30% fat content. This sausage is cooked over a BBQ till the internal temp reaches 150F – 155F. My BBQ pit had an unfortunate accident so I had to improvise.
This farmers sausage has a unique style of preparation that requires very little mixing. Unlike traditional sausage where the mince is mixed so that it is very sticky with no air pockets, this sausage is rather gently mixed if you have air pockets in your mince that’s ok. I’ve even heard that crushed ice is added to the sausage to create small air pockets as the ice melts (maybe someone out there can verify that for me).
After the liquids and spices are gently mixed the meat is placed into the refrigerator for at least 2 hours. After this resting period it’s time to stuff your sausage and form into a coil. I actually place my coiled sausage back into the refrigerator uncovered so that the casings can dry out a bit and the sausage can continue to develop in flavor.
To cook this sausage toss on a BBQ grill and heat till the internal temp reaches 150F -155F. Enjoy.
Here are a few things you might find useful when making sausage
- Book: Charcuterie For Dummies
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI
- Boning Knife
- Insta Cure #1
- Potato Starch
- Sausage Stuffers
- Meat Grinder
- Bella’s Cold Smoke Generator
If you are looking for a good book that really simplifies the process of making sausage and other charcuterie I have to recommend the book Charcuterie for Dummies by Mark LaFay. In todays video we not only get to make South African Boerewors but we get to talk to Mark LaFay about his book, his favorite sausage, and his “Golden Rule” for sausage making. It’s a great book to have if you are interested in this craft.
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
South African Boerewors
If you are making sausage adjust the servings to reflect the total weight of your meat and fat
- 500 g lean beef
- 250 g lean pork
- 250 g pork back fat
- 18 g kosher salt
- 2.5 g black pepper
- 8 g coriander
- 1 g clove powder
- 2 g nutmeg
- 2 g all spice
- 2 tbsp worcestershire sauce
- 2 tbsp apple cider vinegar or any dark vinegar
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.
- Prepare all of your seasonings
- Grind your very chilled meat on a course plate
- Add your seasonings and any ice cold liquid to your mince meat and begin to gently mix the chilled ground meat. Be sure not to overmix (you are just looking to incorporate all of your liquids and seasoning). Refrigerate for at least 2 hours.
- Rehydrate and rinse out your casings. Stuff your mince meat into the casings and wrap into a coil.
- Place the sausage in the refrigerator overnight uncovered. This will allow the casing to dry out a bit and allow your seasonings to fully incorporate.
- Cook on a BBQ pit, a griddle, or over an open fire and enjoy.
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