How to make boerewors
There are many recipes for boerewors, but this recipe for traditional boerewors from Sannie Smit, is a simple basic recipe to start from.
- 1,5 kg minced beef
- 1,5 kg deboned pork
- 500 gram pork fat (use the firm pork fat directly under the skin)
- 50 ml (3 tablespoons/20 gram) whole coriander seed, singed and ground
- 25 ml (5 teaspoons/30 gram) salt
- 5 ml (1 teaspoon) ground black pepper
- 2 ml (1/2 teaspoon) ground cloves
- 2 ml (1/2 teaspoon) ground nutmeg
- 150 ml (2/3 cup) brown vinegar
- About 90 gram intestine for casing (preferably pork intestine)
- Optional: 15 ml (1 tablespoon) fresh thyme
- Lightly scorch the coriander in a frying pan, over medium heat, to release its flavour. Let it cool down, grind it, and sieve to remove the husks.
- Cube the meat into 50 mm cubes and mix all ingredients together, except the pork fat and vinegar.
- Mince coarsely and place meat in large bowl.
- Cube the pork fat into very small (about 3 mm) cubes.
- Add the pork fat and vinegar to the minced meat mixture and mix well but lightly (a two pronged fork works well).
- Soak intestine or casing for at least 30 minutes in lukewarm water before using a sausage maker to filling it with the wors mixture.
- Do not over- or under-fill the casings.
Use fresh, high quality meat.
Frozen meat should not be used, as it will discoloured.
Take care not to over-handle the minced meat: it should have a loose, rough texture and should not be too firm.
Store freshly-made wors in the fridge for at least a day so that the flavours can develop.
Raw boerewors can be frozen, but not for more than two months