Authentic Boerewors: South African Sausage Recipe and Tips

Delicious boerewors made with ground beef and spices, packed into hog casings and seared over an open flame. This classic South African sausage is straightforward to prepare and a highlight at any braai or grill gathering.

Boerewors is a staple at braais across South Africa. It combines coarsely ground meat with a fragrant blend of spices, resulting in a sausage that has a bold flavor and satisfying texture. Traditionally cooked over charcoal or wood, boerewors benefits from direct heat that chars the casing and melts the fat, concentrating the seasonings.

What is Boerewors?

Boerewors (pronounced boo-re-vors) is a traditional South African sausage commonly made from beef and pork, seasoned heavily with coriander, cloves, nutmeg and other warm spices. Unlike many sausages that are divided into individual links, boerewors is often left as one long coil or folded into a rectangular loop and cooked whole.

Its name comes from Afrikaans: Boer meaning “farmer” and wors meaning “sausage.” The recipe has deep roots in Southern African food culture and is served at family gatherings and public braais. Boerewors has a slightly coarser grind than many sausages, giving it a distinctive mouthfeel that many people prefer.

Ingredients

The classic boerewors filling balances lean meat with fattier cuts to achieve a juicy sausage that holds together during grilling. While regional and personal variations exist—including recipes using lamb or game—the common base uses beef, pork, and pork fat. Spices are central to the character of boerewors: whole coriander seeds are toasted and ground, then combined with allspice, cloves, nutmeg, salt, and black pepper. Malt vinegar and Worcestershire sauce are often added to give a subtle tang and deepen the overall flavor.

• Ground beef
• Ground pork
• Ground pork fat (or additional fatty pork)
• Whole coriander seeds (toasted and ground)
• Allspice
• Salt and ground black pepper
• Ground cloves and ground nutmeg (small amounts)
• Malt vinegar
• Worcestershire sauce
• Natural sausage casings

How to Make Boerewors

1. Toast whole coriander seeds in a dry skillet over medium heat until fragrant, watching carefully so they don’t burn.
2. Grind the toasted coriander, then mix it with the remaining spices: allspice, ground cloves, nutmeg, salt, and black pepper.
3. Combine the ground beef, ground pork and pork fat in a large bowl. Add the malt vinegar and Worcestershire sauce.
4. Work the spice blend into the meat mixture thoroughly by hand until well combined. Chilling the mixture for a couple of hours helps the flavors meld and firms the filling for stuffing.
5. Stuff the chilled meat mixture into natural hog casings using a sausage stuffer or piping method; avoid overfilling to reduce splitting. Form into a long coil, spiral, or individual links as preferred.
6. Grill over medium heat (about 350°F / 180°C) until the casing is browned and the internal temperature reaches 160°F (71°C). Turn gently to brown evenly and prevent the casing from bursting.

Serving Suggestions

Boerewors is most commonly served straight from the grill in a soft bread roll (a “boerie roll”) with chakalaka—a spicy vegetable relish—or simply with tomato sauce or mustard. It also works well sliced on a platter with dipping sauces, added to stews, or cut into bite-sized pieces and served as canapé-style skewers. The smoky char from a charcoal or wood fire pairs beautifully with the warm spice notes in the sausage.

Times & Temperatures

For the best results, grill boerewors over moderate, steady heat. Aim for a grill temperature around 350°F (180°C). Cook the sausage gently for about 5–8 minutes per side, depending on thickness, and always confirm doneness with a thermometer: the safe internal temperature for boerewors is 160°F (71°C). Cooking slowly reduces the chance of the casing splitting while allowing the fat to render and the flavors to concentrate.

Quick Tips

• Toast and grind the coriander fresh for the best aroma and flavor.
• Chill the meat mixture for at least two hours before stuffing to make handling easier and to let flavors develop.
• Don’t overstuff the casings; leave some room to allow the filling to expand slightly during cooking.
• Use a skewer through the center of a coiled boerewors or a grill basket to help turn it evenly on the grates.