Here’s a recipe for Boerewors, a traditional South African sausage:

Ingredients: Boerewors

  • 2 pounds (about 900 grams) beef chuck or sirloin, finely ground
  • 1 pound (about 450 grams) pork shoulder, finely ground
  • 1/4 cup red wine vinegar
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Hog casings (for stuffing the sausage)

Note: If you don’t have access to hog casings, you can shape the meat mixture into patties instead.


  1. In a large bowl, combine the finely ground beef and pork.
  2. In a small bowl, mix together the red wine vinegar, ground coriander, ground cumin, paprika, black pepper, salt, allspice, dried thyme, dried rosemary, dried oregano, dried marjoram, ground cloves, and ground nutmeg until well combined.
  3. Pour the spice mixture over the meat and mix thoroughly to ensure the spices are evenly distributed.
  4. If using hog casings, rinse them under cold water to remove any salt or preserving liquid. Then soak the casings in warm water for about 30 minutes to soften them.
  5. Attach a sausage stuffer to a sausage-making machine or use a sausage stuffer attachment on a stand mixer.
  6. Slide the softened hog casing onto the sausage stuffer tube, leaving a 6-inch overhang. Tie a knot at the end of the casing.
  7. Stuff the sausage mixture into the casing, guiding the meat through the stuffer as you go. Be careful not to overstuff, as this may cause the casing to burst.
  8. Twist the sausage into links every 6-8 inches, alternating the direction of the twist to form a rope of sausage.
  9. Once all the sausage mixture is used, tie a knot at the end of the casing to secure the sausages.
  10. If you’re making patties instead of sausages, shape the meat mixture into round patties about 1/2 inch thick.
  11. Preheat a grill or grill pan to medium-high heat. Cook the boerewors sausages or patties for about 4-5 minutes per side or until cooked through and nicely browned.
  12. Remove from the heat and let the sausages rest for a few minutes before serving.
  13. Serve the boerewors sausages or patties hot with your choice of accompaniments, such as mustard, chutney, or tomato relish.

Enjoy your homemade boerewors!


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