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    You are in: Home / Recipes / South African Sausage (Boerewors) Recipe
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    South African Sausage (Boerewors)

    South African Sausage (Boerewors). Photo by Iluv2cook59

    1/1 Photo of South African Sausage (Boerewors)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    1 hrs

    15 mins

    Zookeenee's Note:

    This is the best sausage I have ever had. It will make any South African Homesick instantly. It is very filling. I got it when I lived in South Africa for a couple of years.

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    Ingredients:

    Yield:

    sausages

    Units: US | Metric

    Directions:

    1. 1
      Skip the first few steps if you are using ground beef and pork.
    2. 2
      Prepare beef and pork by trimming off all sinew, and other nasty bits and pieces that may affect the texture.
    3. 3
      To facilitate mincing, cut meat into long, narrow strips about 3 inch in diameter and freeze for about 30 minutes.
    4. 4
      Mince meat through a course mincer for a rough texture, or finely if you prefer.
    5. 5
      Allow the meat to be fed through with very little assistance from the tamper.
    6. 6
      Finish off by mincing a piece of bread to remove every vestige of meat from the mincer.
    7. 7
      Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown and aromatic.
    8. 8
      Don’t allow to burn.
    9. 9
      Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince.
    10. 10
      Lightly mix in wine or vinegar.
    11. 11
      Drain the casings and place over one end of the filling horn (I use the kitchen aid attachment and carefully push all of the casings on leaving a 3 inch length hanging down).
    12. 12
      Tie a knot in this.
    13. 13
      Grabbing hold of a second pair of hands at this point makes wors-making less traumatic.
    14. 14
      You can then feed the mixture in while your assistant hold the casings, guiding the filling inches.
    15. 15
      Feed the mixture into the mincer a little at a time, while securing the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled.
    16. 16
      Mould the sausage with your hand to make it uniformly thick.
    17. 17
      Don’t pack the casings too full, or the wors will burst while cooking, but try to avoid air bubbles.
    18. 18
      After the casing has been filled, remove it – still attached to the horn – from the machine.
    19. 19
      Push any remaining filling into the casing and tie a knot in the end.
    20. 20
      BBQ quickly over hot coals.
    21. 21
      The skin should be crisp and the middle just pink.
    22. 22
      Serve immediately.

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on September 16, 2013

      55

      I gave your recipe to our local butcher and he made a 15 lb. batch. He used crushed coriander, not whole. It was WONDERFUL! <br/><br/>My church has a sister church in South Africa and 4 of our members had visited them in June. They were giving us a presentation on their trip and wanted to serve "authentic" food. I was in charge of the meat and knew that Boerewors was a popular food - I'd had some on a previous trip to Zimbabwe. Anyway, it was a hit! We also had a beet salad, a cabbage salad with turmeric, rice with chicken gravy, and pumpkin. No mealies/maize :( <br/>Thank you for this great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2011

      55

      Well what can I say I tried it I loved it. Only problem I had was getting the skins not to split but otherwise just like home. I%u2019m a chef in Brisbane and I think every bbq I go to now I%u2019ll make my own vorse thanks heaps really good recipe really easy to follow fantastic result. That%u2019s 11 out of 10!!!!!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2009

      55

      wow my son and i have been trying to find the perfect boerewors recipe and i think we have simple to follow and sooooooo delishish. thank you we will be making this time and again. yummm

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for South African Sausage (Boerewors)

    Serving Size: 1 (3199 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 395.3
     
    Calories from Fat 353
    89%
    Total Fat 39.2 g
    60%
    Saturated Fat 15.9 g
    79%
    Cholesterol 66.7 mg
    22%
    Sodium 383.6 mg
    15%
    Total Carbohydrate 0.7 g
    0%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.2 g
    1%
    Protein 8.7 g
    17%

    The following items or measurements are not included:

    casings

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