How to make it
6 steps. Take it one step at a time.
Toast the coriander seeds
In a dry pan over medium heat, toast the coriander seeds until fragrant. Remove from heat and grind them using a pestle and mortar or a spice grinder.
Combine the minced beef, minced pork, and diced bacon fat
In a large mixing bowl, combine the minced beef, minced pork, and diced bacon fat. Mix gently with your hands to distribute the fat evenly.
Add the ground coriander, cloves, nutmeg, salt, and black pepper
Add the ground coriander, cloves, nutmeg, salt, and black pepper to the meat. Pour in the malt vinegar. Mix carefully—do not overwork the meat or the texture will become pasty.
Cover the bowl and refrigerate the mixture
Cover the bowl and refrigerate the mixture for at least 30 minutes to allow the flavors to meld.
30 minRinse the sausage casings and fit them
Rinse the sausage casings and fit them onto the nozzle of a sausage stuffer. Carefully stuff the meat into the casings, forming a long continuous coil. Avoid stuffing too tightly to prevent bursting during cooking.
Heat a grill or pan
Heat a grill (braai) or pan to medium heat. Cook the boerewors coil for about 5-7 minutes per side until browned and cooked through to an internal temperature of 160°F (71°C). Do not prick the casing while cooking to retain the juices.
15 min
A little kitchen wisdom
Do not over-mix the meat after adding the vinegar, as this can make the texture tough. Use a wide-nozzle sausage stuffer to ensure the cubes of fat (spek) remain intact. For the most authentic flavor, 'braai' (grill) over hot coals.
