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4.84 from 6 votes

South African Boerewors

A delicious South African fresh sausage
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins



  • 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.