How to make Boerewors, super easy recipe !

Boerewors is made with a combination of spices, including black pepper, salt, nutmeg, coriander, cloves, and peri peri spices, that are mixed with ground beef and fatty pork. The sausage is then preserved and enhanced with vinegar and salt.

Discover the Delightful World of Boerewors: The South African Sausage with a Unique Flavor

Have you ever heard of Boerewors? This typical South African sausage is a staple in the country and boasts a unique flavor inspired by an ancient Dutch sausage recipe. The name "Boerewors" comes from the Afrikaans words "Boer" (farmer) and "Wors" (sausage), and is often shortened to just "Wors" in South Africa.

Boerewors is made with a combination of spices, including black pepper, salt, nutmeg, coriander, cloves, and peri peri spices, that are mixed with ground beef and fatty pork. The sausage is then preserved and enhanced with vinegar and salt. While it can be homemade, it's much more convenient to purchase high-quality Boerewors from South African stores around the world, including the United States, Canada, Australia, and the United Kingdom. Some of these stores even offer home delivery.

For a delicious twist, try Boerewors with Vasco Da Gama Peri Peri Mild or Hot. It's sure to be a hit!

Making Boerewors at home is also an option. The traditional recipe calls for a mix of beef and fatty pork, while some also add lamb. The mixture is then seasoned with spices and vinegar or wine, and stuffed into thick sausage casings. The sausages are then grilled to perfection, with a crispy exterior and barely pink interior.

Here's a step-by-step guide on how to make the most common Boerewors:

Ingredients:

2 kg ground beef

1 kg fatty pork

90g thick sausage casings

45g whole coriander seeds

5g whole cloves

30g salt

15g fresh ground black pepper

10g brown sugar

2g grated nutmeg

10g ground peri peri spice

125ml dry red wine or 125 ml dark vinegar

Vasco Da Gama Peri Peri Mild or Hot (optional)

Instructions:

Toast the coriander and cloves until golden brown and fragrant.

Grind the spices and add sugar and the rest of the spices to the ground meat.

Add a splash of vinegar or wine and stir gently.

Stuff the sausage casings and shape the sausages evenly.

Tie the knot, making sure not to overstuff and avoid creating air bubbles in the casings.

Grill the sausages on hot coals until the exterior is crispy and the interior is barely pink.

Serve immediately with traditional pap and Vasco Da Gama Peri Peri sauce.

Tips for Making Boerewors:

Boerewors can be grilled on a hot charcoal or gas grill, baked in an oven, or cooked in a saucepan.

Avoid puncturing the casing while grilling to prevent the meat's juices from escaping and making the sausage tough and dry.

After piercing the skin a few times, the meat will be cooked with its own juices, eliminating the need for additional fats like butter or oil.

Enjoy the unique flavor of Boerewors, the South African sausage that will elevate your meal to a whole new level!