Boerewors - South African Sausage

"This is a must on every barbecue whether it be coal, gas or electric! When I have not been able to get the skins to produce sausages, I have shaped this mixture into patties and have served it in burger form - something my American family and friends have raved over!"
photo by icynorth photo by icynorth
photo by icynorth
photo by Bokenpop aka Mad photo by Bokenpop aka Mad
Ready In:
12 1/4 lb patties




  • Mix everything very well together.
  • Stuff casings if used or shape into patties for the best hamburgers in the world!
  • Barbecue or pan-fry 4 minutes on each side.

Questions & Replies

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  1. Wonderful! Reminded me of home :)
  2. Made this on the Friday, it was easy and tasted just like it should. Also had some more on Sunday and it tasted even better! Thanks we've been made loads of boerewors in the past few months and this one is the best so far.
  3. I have been meaning to review this recipe for a while now - and finally I am doing this - firstly thank you so much for this lovely recipe - it's totally awesome - the flavours are combined with just the right spices - the smell is out of the world (brings back sooo many memories) - now then, the stuffing of the casings is another story - but after many tries have got it down to pat !! Thank you 5 thumbs up !!
  4. This is an easy and delicious sausage for those hot summer afternoons. I lived in Zimbabwe for a couple of years, and missed the taste of boerewors. When I found the recipe, I gave it a go, and the taste, and scent of the cooking sausages brought back some great memories. You should try this, it's easy, and will make a talking point for your friends who'll keep coming back for more. It's well worth getting the skins to make the proper sausage, rather than the hamburger method. Proper boerewors comes in a long sausage ring, which, if stretched out will be at least 18 inches (0.5 mtr) long. The Ideal accompaniment is a good quality pilsner beer, and for the genuine Southern African meal, Sadza and a spicy relish made from chopped tomato, finely chopped onion, smooth penut butter, and finely chopped (into strips) murewa (oil seed rape leaves, though baby spinach is a good substitute).


I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!
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