South African Sausage Boerewors Recipe

Ingredients for South African Sausage Boerewors

• 1.5 lbs ground beef (80/20 blend)
• Fatty Pork
• Whole Coriander Seeds
• Whole Cloves
• Salt
• Fresh Ground Black Pepper
• Nutmeg
• Ground Allspice
• Brown Sugar
• Dry Red Wine
• 24-26 inches natural hog casings (or synthetic)

How to Make South African Sausage Boerewors

1. In a dry skillet, toast coriander seeds over medium heat until fragrant and lightly browned (about 2-3 minutes). Let cool.
2. Combine toasted coriander, cloves, cumin, black pepper, nutmeg, ginger, and cayenne (if using) in a mortar and pestle. Grind into a fine powder. Sift to remove husks.
3. In a large bowl, gently combine ground beef and pork.
4. Add ground spice mixture and brown sugar to the meat. Mix well.
5. Add red wine vinegar (or red wine). Mix gently until evenly distributed.
6. Process the slice of bread in the meat grinder to clean it.
7. If using natural casings, soak them in cold water for at least 30 minutes to soften.
8. Prepare the sausage stuffer. Attach the stuffing horn and casings.
9. Fill the casings with the sausage mixture. Avoid overfilling to prevent bursting during cooking. Keep consistent thickness using your hands.
10. Tie off both ends of the casings. Twist and tie the sausage into links every 4-5 inches.
11. Preheat your grill or barbecue to medium-high heat.
12. Grill the Boerewors, turning occasionally, until the casings are crisp and the inside is cooked through (about 15-20 minutes). Cook time will depend on thickness of sausage and heat of your grill.
13. Check the internal temperature; it should reach 160°F (71°C).
14. Serve immediately. Enjoy!