Cuisine:South African

Category:Traditional - Sausages

Prep Time:± 60 minutes

Makes:3 to 4 kg

The secret in the making of good boerewors  lies in the quality of the ingredients used. The better the quality of the meat the better tasting the boerewors. When making, do not overprocess; meat must be crumbly. Use good quality fresh (not frozen) meat and vary spices to taste. If you want to make droëwors,  use narrow sausage casings.

• 1.5 kg beef, minced
• 1.5 kg lean pork, minced
• 500 g spek cut in small cubes
• 25 ml salt
• 5 ml ground black pepper
• 50 ml coriander seeds
• 2 ml grated nutmeg
• 1 ml grated cloves
• 2 ml ground allspice
• 125 ml vinegar
• 50 ml Worcestershire sauce
• 200 g wide sausage casings

Place coriander seeds in a dry pan over medium heat and stir the seeds around the pan. The seeds will give off a strong aroma and will turn a golden brown colour. Remove the seeds and coarsely crush them. Cube all the meat and spek, mix together thoroughly and mince coarsely. Place meat in a large bowl, add all the dry spices, Worcestershire sauce and vinegar, mix together lightly with a two pronged fork. Place in fridge for about 2 hours to blend the flavours. Soak casings in water during this period. Fit casings to sausage maker and fill with mixture. Do not over or under stuff.

Boerewors is usually braaied  but may be grilled in an electric griller, or fried, or boiled. When grilled or braaied, boerewors sheds a great deal of its fat. In South Africa boerewors is generally eaten with mealiepap,  it can also be eaten on a long bread roll which is known as a boerewors roll.