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.
Ingredients
1kg coarsely ground beef
500g ground lamb
250g beef fat
2 tbsp ground coriander
1 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp ground allspice
2 tsp salt
1 tsp black pepper
60ml red wine vinegar
60ml Worcestershire sauce
Natural sausage casings, soaked
Instructions
1Combine ground beef, lamb, and beef fat in a large bowl. Mix by hand until evenly distributed.
2Add coriander, cloves, nutmeg, allspice, salt, and pepper. Mix thoroughly.
3Pour in vinegar and Worcestershire sauce. Mix until the spice mixture is evenly incorporated.
4Feed the seasoned meat into soaked natural casings using a sausage stuffer, forming a continuous coil.
5Refrigerate the coiled sausage for at least 2 hours to allow flavors to meld.
6Grill 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.