This is the classic South African spicy sausage. No barbecue is truly complete without one. There are many butchers who supply boerewors in the UK now but if you can’t find them, have a go at this recipe. Your local butcher should be happy to stuff the mixture into sausage skins for you and may even make up the whole mixture if you give him the recipe. If you do give him the recipe, be sure to mention barbecuechef.co.uk.
15 - 20 minutes
8 - 10 portions
- 1.5 kg beef
- 1.5 kg pork
- 500 g bacon, finely diced
- 25 ml salt
- 5 ml pepper
- 50 ml ground coriander
- 2 ml freshly grated nutmeg
- 1 ml ground cloves
- 2 ml dried thyme
- 2 ml ground allspice
- 125 ml red wine vinegar
- 1 clove garlic, crushed (see hints and tips)
- 50 ml worcestershire sauce
- 85 grms sausage casings or skins
- Cut the beef and pork into 3-4 cm chunks and add the rest of the ingredients (except the sausage skins), mix well. Using a medium plate on a meat mincer, grind the meat mixture and then use to fill your sausage skins. The resulting boerevors should be in a spiral shape like a large cumberland sausage, roughly about 25 cm in diameter.
- Everyone in South Africa has their own favourite method of cooking boerewors. I prefer to cook on one side over a medium heat until cooked just over halfway through and browned nicely then turn over and cook the other side.
- Serve whole and allow your guests to break off sections of the boerewors. They can be eaten on a bread roll or on their own.
If you are using charcoal and the fat causes the coals to flare up then carefully pour over a little water or beer to quench the flames. (South Africans and Australians will tell you this is why beer is drunk at barbecues). Thanks go to Funky Munky for permission to use this recipe.