Best 3 South African Sausage Boerewors Recipes
Venture into the realm of culinary delights with South African boerewors, a succulent and flavorful sausage that embodies the country's rich culinary heritage. This beloved dish, pronounced "boo-ree-vors," is a staple at braais (barbecues) and celebrations, tantalizing taste buds with its unique blend of spices and textures. Boerewors is traditionally made with a combination of beef, pork, and spices, encased in a casing and grilled to perfection. Its versatility extends beyond the braai, as it can be enjoyed in a variety of dishes, from stews and curries to sandwiches and pizzas. Discover the authentic taste of South Africa with our curated collection of boerewors recipes, each offering a distinct culinary experience. From the classic grilled boerewors to innovative variations that incorporate different meats, spices, and cooking techniques, our recipes cater to every palate and skill level. Embark on a culinary journey and savor the delectable flavors of South African boerewors.
Let's cook with our recipes!
BOEREWORS (SOUTH AFRICAN SAUSAGE)
Robust and flavorful South African Boerewors is the sausage you need for your next grilling party! For best flavor, the sausages should rest at least overnight in the refrigerator before being cooked. Yield: 3 lbs of sausage (2 - 1.5lb sausages)
Provided by Sarah | Curious Cuisiniere
Categories Dinner Recipes
Time 2h38m
Number Of Ingredients 10
Steps:
- Cube the beef and pork into pieces that will fit easily into your meat grinder. Sprinkle the spices over meat and mix to coat. Cover the seasoned meat and refrigerate for at least 1 hour.
- After the meat has rested, follow the instructions that came with your meat grinder to grind the seasoned meat using the coarse grinding blade.*
- Add the vinegar to the ground meat and mix well.
- Thoroughly rinse (inside and out) one salted hog casing. Prepare the casing for stuffing as directed on the casing package.
- If using a Kitchen Aid, or similar, mixer, attach the thick sausage stuffer attachment to the meat grinder attachment.
- Place the entire casing onto the sausage stuffer attachment, leaving 4 inches hanging off the end. Tie a knot in this end of the casing to keep your sausage mixture from oozing out. Begin to stuff your casing as directed for your machine, moving slowly and being careful not to over-stuff the casing. (Don't worry too much about unevenly stuffed sausage, we will take care of that later.)
- As you stuff the casing, coil the sausage onto a large plate. Stop stuffing when you only have 5-6 inches of casing left. Remove the casing from the sausage stuffer attachment.
- Before you knot the end, check the sausage for uneven areas. If you find any, gently even out the sausage mixture in the casing with your hands.
- Once the sausage is even to your liking, knot the end of the casing.
- If you still have additional sausage mixture (for us, this recipe made two 1.5 lb sausages), rinse and prepare another casing and stuff it as before.
- Once all your sausage mixture has been stuffed, refrigerate your sausages overnight (at least 12 hours) so that the flavors can come together before cooking.
- The traditional way to cook boerewors is on the grill. Heat your grill to a medium-high heat (400F). (You should be able to hold your hand a few inches from the cooking grate for 4-5 seconds.) If desired, soak a large wooden skewer or two in water. Place the skewers through the sides of the sausage coil to make it easier to turn the sausage when it's on the grill. If you like a little grilling adventure, cook the sausage coil loose.
- Place the boerewors onto the grill and cook for 4-5 minutes on the first side, until the color has changed and the sausage has nice grill marks. Flip the boerewors and cook for 3-4 minutes on the second side, until the sausage is firm.
- Remove the sausage from the grill and place on a large platter to serve.
Nutrition Facts : ServingSize 10 people
SOUTH AFRICAN SAUSAGE (BOEREWORS)
This is the best sausage I have ever had. It will make any South African Homesick instantly. It is very filling. I got it when I lived in South Africa for a couple of years.
Provided by Zookeenee
Categories Pork
Time 1h15m
Yield 40 sausages
Number Of Ingredients 11
Steps:
- Skip the first few steps if you are using ground beef and pork.
- Prepare beef and pork by trimming off all sinew, and other nasty bits and pieces that may affect the texture.
- To facilitate mincing, cut meat into long, narrow strips about 3 inch in diameter and freeze for about 30 minutes.
- Mince meat through a course mincer for a rough texture, or finely if you prefer.
- Allow the meat to be fed through with very little assistance from the tamper.
- Finish off by mincing a piece of bread to remove every vestige of meat from the mincer.
- Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown and aromatic.
- Don't allow to burn.
- Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince.
- Lightly mix in wine or vinegar.
- Drain the casings and place over one end of the filling horn (I use the kitchen aid attachment and carefully push all of the casings on leaving a 3 inch length hanging down).
- Tie a knot in this.
- Grabbing hold of a second pair of hands at this point makes wors-making less traumatic.
- You can then feed the mixture in while your assistant hold the casings, guiding the filling inches.
- Feed the mixture into the mincer a little at a time, while securing the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled.
- Mould the sausage with your hand to make it uniformly thick.
- Don't pack the casings too full, or the wors will burst while cooking, but try to avoid air bubbles.
- After the casing has been filled, remove it - still attached to the horn - from the machine.
- Push any remaining filling into the casing and tie a knot in the end.
- BBQ quickly over hot coals.
- The skin should be crisp and the middle just pink.
- Serve immediately.
Nutrition Facts : Calories 395.4, Fat 39.2, SaturatedFat 16, Cholesterol 66.8, Sodium 383.6, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 8.7
BOEREWORS - SOUTH AFRICAN SAUSAGE
This is a must on every barbecue whether it be coal, gas or electric! When I have not been able to get the skins to produce sausages, I have shaped this mixture into patties and have served it in burger form - something my American family and friends have raved over!
Provided by Bokenpop aka Mad
Categories Meat
Time 13m
Yield 12 1/4 lb patties
Number Of Ingredients 8
Steps:
- Mix everything very well together.
- Stuff casings if used or shape into patties for the best hamburgers in the world!
- Barbecue or pan-fry 4 minutes on each side.
Tips:
- Use a meat grinder with a coarse blade to grind the meat. This will give the boerewors a more traditional texture.
- If you don't have a meat grinder, you can also use a food processor fitted with the chopping blade. Just be sure to pulse the meat in short bursts, so that it doesn't become too finely ground.
- Use a variety of spices to flavor the boerewors. Common spices include coriander, nutmeg, cloves, and ginger. You can also add some heat with chili powder or cayenne pepper.
- Be sure to mix the spices thoroughly with the meat. This will ensure that the flavor is evenly distributed throughout the boerewors.
- If you're using fresh casings, be sure to soak them in cold water for at least 30 minutes before using them. This will help to soften them and make them easier to work with.
- When stuffing the casings, be sure to do it evenly. This will help to prevent the boerewors from breaking apart when it's cooked.
- If you're not sure how to stuff the casings, you can find many helpful videos online.
- Once the boerewors is stuffed, it can be cooked immediately or stored in the refrigerator for later use.
- To cook the boerewors, simply grill it over medium heat until it's cooked through. You can also bake it in the oven at 350 degrees Fahrenheit for about 30 minutes.
- Serve the boerewors with your favorite sides, such as pap, braai broodjies, or chakalaka.
Conclusion:
Boerewors is a delicious and versatile South African sausage that can be enjoyed in many different ways. Whether you're grilling it, baking it, or frying it, boerewors is sure to be a hit with your family and friends. So next time you're looking for a new recipe to try, be sure to give boerewors a try.
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