Boerewors
Servings
30pounds
Servings
30pounds
Ingredients
Instructions
  1. Interesting information from kudugrills.com: “South African law states that boerewors must contain at least 90% meat, specifically beef, lamb, and pork. No more than 30% of the meat content may be fat. The remaining 10% is comprised of spices and other ingredients. Lastly, and most importantly, boerewors may not contain offal or any “mechanically recovered” meat pulp.”
  2. Mix dry spices and set aside for later.
  3. Dice meats into sized appropriate for grinding.
  4. Mix meats together, let stand awhile to drain excess blood.
  5. Spread meat into large flat container and add spices and vinegar a little at a time while combining well.
  6. Since cold meats grind easier, place in the refrigerator awhile before grinding.
  7. Grind with large grinding plate (quarter inch plate is good) to get a coarse grind.
  8. Pipe into sausage casings without over stuffing.
  9. Sausages should be curled like a snake in 1.5 pound rounds.
  10. When grilling, do not pierce skin. Sausage should remain juicy.
Recipe Notes

Use no more than 30% fat.

  • *For best coriander, use 35 Tbl whole coriander to make ground coriander
  •  Place whole coriander in dry pan.
  • Heat and stir until light brown and fragrant.
  • Grind slightly and then sieve to remove husks.
  • Grind sieved coriander into a fine powder.