Print

Flavorful South African Braai Boerewors Recipe

South African braai boerewors recipe - featured image
Print Recipe

An authentic South African boerewors sausage recipe perfect for summer braais, featuring a blend of beef, pork, and warm spices for a smoky, savory flavor.

Ingredients

Scale
  • 1 lb (450 g) ground beef (80% lean), preferably fresh
  • 1 lb (450 g) ground pork
  • 1/4 lb (115 g) pork fat, finely chopped
  • 1 1/2 tsp salt, to taste
  • 1 tsp freshly ground black pepper
  • 2 tsp coriander seeds, toasted and ground
  • 1/4 tsp ground cloves
  • 1/4 tsp freshly grated nutmeg
  • 1 tbsp brown sugar
  • 2 tbsp vinegar (apple cider or white)
  • 2 cloves garlic, minced
  • Natural sausage casings (about 3 feet / 1 meter), soaked in warm water and rinsed

Instructions

  1. Soak the natural sausage casings in warm water for about 30 minutes. Rinse them inside and out to remove excess salt and soften. Keep them moist until ready to use.
  2. In a dry skillet over medium heat, toast coriander seeds until fragrant (about 2 minutes). Let cool, then grind finely with cloves and nutmeg using a spice grinder or mortar and pestle.
  3. In a large bowl, combine ground beef, pork, and chopped pork fat. Add salt, black pepper, brown sugar, minced garlic, and the ground spices. Pour in the vinegar and mix thoroughly with your hands or a sturdy spoon until evenly combined and slightly sticky (about 5 minutes).
  4. Fit your sausage stuffer with the casing, leaving a few inches hanging. Slowly fill the casing with the meat mixture, being careful not to overstuff to avoid bursting. Twist sausages into coils or link into portions as you prefer. Tie the ends securely with kitchen twine.
  5. Cover the sausages and refrigerate for at least 1 hour to let the flavors meld and the texture firm up.
  6. Preheat your braai or grill for medium-high heat (about 350°F / 175°C). If using charcoal, wait until coals are covered with white ash.
  7. Place the sausage coils on the grill, turning every 3-4 minutes to brown evenly without burning. Total cooking time should be around 15-20 minutes. Look for a firm texture and an internal temperature of 160°F (71°C) for safety.
  8. Once cooked, let the boerewors rest for 5 minutes before slicing or serving to retain juices and flavor.

Notes

Keep meat and fat cold during mixing and stuffing to maintain texture. Toast spices to unlock flavor. Turn sausages frequently on the grill to avoid burning and ensure even cooking. Let sausages rest after cooking to retain juices. If casings tear, handle gently and continue cooking. For oven baking, cook at 375°F (190°C) for 25-30 minutes, turning halfway through.

Nutrition

Keywords: boerewors, South African sausage, braai, BBQ, summer recipe, spicy sausage, traditional sausage, grilled sausage

Find it online: https://goldensimmer.com/flavorful-south-african-braai-boerewors-recipe-easy-step-by-step-guide/