Boerewors | FoodieAtlas

Ingredients

1 kg beef (e.g., chuck or brisket), cut into chunks
500 g pork (e.g., shoulder or belly), cut into chunks
250 g beef fat, cut into chunks
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground cloves
2 cloves garlic, minced
1 tablespoon white vinegar
1/2 cup cold water
Sausage casings, soaked and rinsed

Instructions

Prepare the Meat

Chill the beef, pork, and beef fat in the freezer for about 30 minutes to make grinding easier.

Grind the Meat

Using a meat grinder, grind the chilled beef, pork, and beef fat through a coarse disk into a large bowl.

Mix the Seasonings

In a small bowl, mix together the salt, black pepper, ground coriander, ground cumin, paprika, ground cloves, and minced garlic.

Season the Meat

Add the seasoning mixture to the ground meat and mix thoroughly.

Add Liquids

Pour in the white vinegar and cold water. Mix well until the mixture becomes sticky and well-combined.

Stuff the Sausages

Rinse the sausage casings in cold water. Fit the casing onto a sausage stuffer and carefully stuff it with the seasoned meat mixture, making sure there are no air pockets. Tie off the ends of the casing.

Cook the Boerewors

You can cook boerewors on a grill, BBQ, or skillet. Grill over medium-high heat, turning occasionally, for about 15-20 minutes or until cooked through and browned on the outside.

Rest and Serve

Let the boerewors rest for a few minutes before slicing. Serve with your favorite sides or as part of a meal.