Never Miss A Post

Receive fresh content direct to your inbox

Traditional Boerewors Sausage

Are you ready to make a very tasty sausage that’s incredibly easy? Welcome to the world of Boerewors.

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 into a fresh hog casing and form it into a coil. Once that’s finished all you have to do is cook this sausage on a BBQ grill until the internal temp reaches 150F (for pork) or 140F (for beef).

As far as meats go, you can practically do what ever you like for this sausage. Typically all beef is used or a combination of beef and pork. Often you will see game meat included in the recipe. The fat content generally ranges from 25% – 30%.

Enjoy the recipe.

Here are a few things you might find useful when making sausage

If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.

2 Guys & A Cooler Amazon Storefront

ThermoWorks Thermapen Mk4
Print Recipe
4.89 from 17 votes


A delicious South African fresh sausage
Prep Time2 hours
Cook Time10 minutes
Total Time1 hour 10 minutes
How much do you want to make? 1000 grams



  • 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.
  • You can let your sausage rest in the refrigerator overnight to allow the flavors to develop more or cook immediately
  • Cook on a BBQ pit, a griddle, or over an open fire and enjoy. Cook to an internal temperature of 150f (65.5c) for pork or 140f (60c) for beef.

We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links we get a tiny percentage. This happens at no cost to you and really helps us offset the costs of running this site. Thank you in advance.

15 thoughts on “Traditional Boerewors Sausage”

  1. 5 stars
    Slightly different than your original recipe but looks even better! This is next in the production que.

      1. 4 stars
        Your gram calculator is a little “amusing” when it comes to the weights of the boerewors spices, I’m afraid.

        For example on the kilo batch the following appear:

        15 g kosher salt (1/2 tsp? hmmm)
        3 g black pepper (no, really!!)
        7.5 g toasted coriander seed (no kidding!)
        .5 g clove powder (one tap?)
        .5 g nutmeg

        1. Not sure what you are asking. A proper spice scale measures the spices with no problem. Alternatively, you could make 10 pounds (4540 grams) and use any kitchen scale to measure the spices. No “tsp” or “dash” here. It’s all very precise and calculated for the best repeatability

  2. Theodora Mason

    5 stars
    I’ve never tried making sausage so this looks easy enough and a good place to start. Thanks for sharing this recipe

    1. This is a great place to start if you are just getting into sausage making. If you try this recipe you’ll have to let me know how it turned out..

  3. 5 stars
    Thanks for the recipe and the time taken to put this video together. As a South African that makes his own boerewors, biltong and droëwors, I give this a big thumbs up.
    The recipe is as authentic as you can get on the basic traditional recipe, with the bone broth as the only ingredient not normally found in boerewors. That’s not to say that I fault it at all. I’ll definitely give it a try on a next round.
    Well done!

  4. 5 stars
    Absolutely delicious. Made plenty of sausage but first time doing Boerewors which I’ve loved for years. Don’t think I’d change a thing.

  5. 5 stars
    This was the first recipe I made from this site and it was delicious! I’ve since made two additional recipes and plan on trying a new one each week. Thank you Eric for all of the time and hard work you put into making the videos and website!

  6. 5 stars
    I grew up in South Africa for the first 29 years of my life, loved boerewors, and have subsequently tried many boerewors recipes trying to emulate that taste. This recipe is excellent, and will be my standard from now on. The only additional comment I would make is to grind the meat with a 6mm (1/4″) plate as the smallest grind, as boerewors traditionally has a coarse texture. There is a place in Oklahoma called Siegi’s Sausage Factory that make boerewors; their flavour is very good, but their grind too fine.
    Thanks for taking the time to put such a good recipe out there.

  7. 5 stars
    Just smoked the first batch of links. Absolute hit! Can’t stop eating them. I know they’re not supposed to be linked and I added some Cayenne and a bit of liquid smoke. The best. The best. Made 8 pounds and I doubt any will see the freezer. Good job!

  8. 5 stars
    Ground twice through the kidney plate on my kitchen aid mixer attachment, mixed by hand and stuffed. Really nice texture. Oops, also added 3/4 cup of NFDM, 1 1/2 teaspoons of Cayenne, and 2 T of liquid smoke to the 7 pounds.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top