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boerewors recipe

Boerewors Recipe

A South African
Boerewors is a South African sausage with a coriander flavor. It is very popular with South Africans.
Course Main
Cuisine South African


  • 4.4 ibs Beef (super trimmed brisket works well)
  • 2.2 lbs Pork
  • 10 tsp Coriander
  • ½ tsp Ground Cloves
  • ½ tsp Ground Nutmeg
  • 5 tsp Salt
  • 1 tsp freshly ground Black Pepper
  • 1 ibs Bacon
  • 0.4 cup Vinegar
  • Casing (Hog casing is good. Some use lamb casing.)


Preparing The Coriander (1 tbsp produces 1 tsp)

  • Place in dry pan, heat and stir until light brown.
  • Grind, sieve to remove husk. Grind remainder to a fine powder. (A plastic food storage bag and a rolling pin works well. Recently I've been using an old coffee grinder.)

Making The Boerewors

  • Cut meat into approximately 25mm (1 inch) cubes.
  • Let the cubed meat stand for a while to allow excess blood to drain.
  • Cut bacon into small pieces. Mix all the meat and spices. Add the vinegar and mix well.
  • Put the prepared mixture in the refrigerator for at least 2 hours.
  • Grind all together. Do not grind it too fine - use the cutter that has +/- ¼ inch holes.
  • Stuff the mixture into the casing, but be careful to not overstuff.