- Recipes
- Grilled South African sausage boerewors
Grilled South African sausage boerewors
Ingredients
Step by step process
Preparing the boerewors meat mixture
- 1
The boerewors starts with the mix: place the ground beef and the pork belly cut into small pieces into a large bowl. The pork belly should make up about 30% of the total so the sausages stay juicy.
- 2
Add ground coriander, ground cumin, ground allspice, nutmeg, black pepper, salt and apple cider vinegar. Mix thoroughly by hand for at least 5 minutes into a cohesive, pliable mixture.
- 3
Cover the mixture with cling film and let it rest in the fridge for at least 2 hours, ideally overnight. Longer resting deepens the flavor of the spices.
Filling casings and grilling
- 4
Soak the natural pork casings in cold water for 30 minutes and rinse. Using a sausage stuffer, fill the casings with the mixture and wind them into the typical boerewors spiral.
- 5
Heat the grill to medium, about 180 to 200 °C. Place the spirals on the grate and grill for 15 to 20 minutes total. Turn them carefully now and then so they brown to a golden shade.
- 6
Serve the sausages immediately. They are traditionally served with maize pap, tomato chutney or fresh bread. In South Africa they belong to every braai, a barbecue with friends and family.
More tips:
Let pork belly make up about a third of the meat for juicy sausages.
Grill the sausages over medium heat and turn them often for even browning.
Nutritional values
Similar recipes
Topic: South African cuisine
