Prep 24 hrs
Cook 0 mins
To make the boeries, you will need a meat grinder with a sausage stuffing attachment or "horn". Boerwors can be fried, grilled or barbecued over coals. Before cooking prick the skin with a fork in a number of places to let the fat escape as the wors (sausage) cooks. Really good
- 11 lbs ground beef
- 90 ml salt
- 8 ml pepper
- 3 ml oregano
- 40 ml coriander, ground
- 30 ml apple cider vinegar
- 25 ml red wine
- pork sausage casing
- Assemble meat grinder and prepare the casings: Choose long pieces of the casings so that you have more control over the size of the links that you wish to make.
- Soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface.
- Rinse under cool running water.
- To remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid.
- If you spot any holes in the casing at this time, discard or cut the damaged bit off.
- Remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use.
- Mix ground beef well with all the other ingredients except the sausage casing.
- Fill the sausage casings firmly, using the meat grinder with a stuffing horn attachment, but not too tightly with the meat mixture.
- Refrigerate for 24 hours before using. Boerewors can be kept for a week or for 3 months if frozen.
This is a delicious mixture. I cringed at the amount of salt, so reduced it by half, then fried up a small pattie to test the seasonings. Yep, it did need more salt. I ended up using about 3/4 the salt it calls for. But that's me, anti-salt. Some of the mix didn't make it into sausages, I just quickly made patties for dinner, really delicious, and intend to put the rest into casings tomorrow.