A thick, coiled beef and lamb sausage seasoned with coriander, cloves, and nutmeg, grilled over hot coals until the casing is crackling and the inside juicy.
Instructions
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1
Combine ground beef, lamb, and beef fat in a large bowl. Mix by hand until evenly distributed.
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2
Add coriander, cloves, nutmeg, allspice, salt, and pepper. Mix thoroughly.
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3
Pour in vinegar and Worcestershire sauce. Mix until the spice mixture is evenly incorporated.
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4
Feed the seasoned meat into soaked natural casings using a sausage stuffer, forming a continuous coil.
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5
Refrigerate the coiled sausage for at least 2 hours to allow flavors to meld.
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6
Grill over medium-hot coals for 15-20 minutes, turning carefully. Never prick the casing. Serve in a coil with rolls and mustard.
Did You Know?
South African law protects boerewors — it must contain at least 90% meat with no mechanically recovered meat, and must include beef. It is one of the few foods with legal compositional standards.
The Story Behind Boerewors
Boerewors dates to the 17th-century Cape Colony, where Dutch and German settlers adapted European sausage-making to local conditions. The distinctive coriander seasoning reflects Cape Malay influence. Today boerewors is the centerpiece of the braai and a protected national food product.
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