Boerewors South African Sausage

Name: Boerewors südafrikanische Bratwurst
Total time: 3 h
Ingredients: 15 g Koriandersamen gemahlen; 8 g Schwarzer Pfeffer grob gemahlen; 2 g Gewürznelken gemahlen; 2 g Muskatnuss gemahlen; 18 g Salz; 20 ml Brauner Malzessig; 200 g Rindertalg oder Schweinespeck fein gewürfelt

Spice MixPorkHot SmokingMedium3-4 hrs72-75 °C110-120 °CAcacia + Apple

Boerewors is a traditional South African sausage made from coarsely ground beef and pork with a characteristic spice blend of coriander and cloves. The name means 'farmer's sausage' in Afrikaans and is a central element of South African braai culture. The sausage is typically shaped into a spiral and smoked over open coals or in a smoker.

Ingredients(for 1 kg)

Ground coriander seeds15 g

Coarsely ground black pepper8 g

Ground cloves2 g

Ground nutmeg2 g

Salt18 g

Brown malt vinegar20 ml

Beef tallow or pork back fat finely diced200 g

Instructions

Preparation

30 min + 2 hours resting

Pass the pork and fat through the coarse plate (8 mm) of the meat grinder. Mix all spices with the vinegar and knead into the meat. Cover the mixture and refrigerate for 2 hours.

Stuffing

20 min

Fill the meat mixture into pre-soaked pork casings (28-32 mm) forming a continuous spiral. Take care not to trap air bubbles.

Smoking

3-4 hours

Preheat the smoker to 110-120 °C and add acacia and apple wood chips. Place the Boerewors spiral on the grate and smoke until an internal temperature of 72-75 °C is reached. Rest for 10 minutes before slicing.

Pro Tip

Always use natural casings and soak them in lukewarm water for at least 30 minutes. The sausage should not be turned during smoking until it releases easily from the grate.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free