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.

When cooking Boerewors on the barbecue, try not to be tempted to turn it too often. In true South African style, it should be turned only once if possible. Try to control the heat by using beer or water and keep the flames to a minimum. Cook it nearly two thirds of the way through, you will see the fat bubbling at the top, then with a long pair of tongs, slide them most of the way under the Boerewors then quickly turn in only one movement.

Everybody can break off a piece of sausage and serve with bread rolls and a relish such as the South African barbecue sauce featured on this site or a range of chutney’s or mustard’s.

The famous South African sausage; Boerewors.

Boerewors

This is the classic South African spicy sausage. No barbecue is truly complete without one.
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Course
Cuisine South African
Servings 6 people

Ingredients
  

  • 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 g sausage casings or skins

Instructions
 

  • 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.
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Notes

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.
Keyword Beef, garlic, meat, Meats, pork, red wine vinegar, sausage, South African, spices

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