Boerewors Recipe 

The secret in the making of good boereworsView Boerewors Article 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 droëworsView Droëwors Article use narrow sausage casings.

Prep Time:
Total time:
Makes: 3 to 4 kg
  1. 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

  2. Remove the seeds and coarsely crush them

  3. Cube all the meat and spek, mix together thoroughly and mince coarsely

  4. Place meat in a large bowl, add all the dry spices, Worcestershire sauce and vinegar, mix together lightly with a two pronged fork

  5. Place in fridge for about 2 hours to blend the flavours

  6. Soak casings in water during this period

  7. Fit casings to sausage maker and fill with mixture. Do not over or under stuff.

Serving Suggestions
  1. Boerewors is usually braaiedView Braai Article but may be grilled in an electric griller, or fried, or boiled

  2. When grilled or braaied, boerewors sheds a great deal of its fat

  3. In South Africa boerewors is generally eaten with mealiepapView Mealiepap Article, it can also be eaten on a long bread roll which is known as a boerewors roll.

Category: Entrée

Cuisine: South African

Sub-Category: Traditional