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Boerewors South African Sausage

Introduction & method

Boerewors - farmer's sausage - is a classic of South African cuisine. It's a long, coiled sausage, perfect for cooking on a braai (barbecue).

Boerewors South African Sausage Recipe

Prep the Meat

If you are mincing your own meat, make sure it is well chilled, along with the moving parts of your mincer. Remove any bone and large pieces of fat. You do need plenty of fat, but it's best to cut it finely by hand rather than try to mince it. Cut the meat into strips that will fit in the mincer, and mince away.

Make the Sausage Filling

Combine all of the dry filling ingredients in a screw-top jar and mix well. In a large bowl, mix all of the meat and fat, the spice mix and the vinegar.

Fill the Sausages

Divide your casing into three equal lengths, 60-70 centimetres (about 2 ft) long. If the instructions for your casings tell you to soak them, do that. Mine just required a rinse inside and out in cold water. You'll need some kind of sausage stuffing device. Mincing machines, stand mixers and food processors usually have suitable attachments available. Thread a length of casing onto the stuffing tube, tie a knot in the end, and fill it with the meat mixture. Try not to overfill the casing. Form the sausage into a spiral, tie off the end and dry it with paper towels.

Cook the Boerewors

If you're using a braai/barbecue, cook the coils of sausage for 5-10 minutes each side. Don't prick the skin and be careful not to break it otherwise the juicy fat will escape and the boerewors will be dry. You could also cook the boerewors in an oven or air fryer at 180°C (356°F) for 5-10 minutes each side - lightly spray with oil to stop it sticking. Let the sausage rest for 5 minutes before serving. Serve in a lightly toasted finger roll or hotdog roll with some salad or chakalaka. Lecker!

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Boerewors South African Sausage on YouTube.


Ingredients & Info

 700 grams minced beef or brisket
 500 grams shoulder of pork or fatty minced pork
 2 tsp salt
 2 tsp ground coriander
 2 tsp ground nutmeg
 1 tsp ground black pepper
 1 tsp ground allspice
 1 tsp brown sugar
 half a tsp ground cloves
 125 ml red wine vinegar


About 2 metres (6 foot) natural hog casing 34/38 diameter.

US Customary/Imperial

Makes 3 coils
Prep time: 20 minutes.
Resting time: 5 minutes.
Cooking time: 20 minutes.
Total time: 45 minutes.