South African boerewors with Chilli


Boerewors with Chilli

Boerewors with Chilli
Nutrition Information
  • Serving size: 100g
  • Calories: 257 kcal
  • Fat: 21g
  • Saturated fat: 7.5g
  • Carbohydrates: < 0.5g
  • Sugar: < 0.5g
  • Sodium: 1g
  • Fiber: < 0.5g
  • Protein: 18g
Recipe type: Sausages
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
Anyone who knows a South African will tell you that they are diehard fans of barbequing or “braaing “as it is known in South Africa. Being a South African means that I know where that comes from. It’s so inbred that it’s almost part of our DNA This sausage is a vital part of an authentic South African “braai”. It has a wonderful spicy taste that takes on a character all of its own when barbequed. The basic boerewors is made using mainly pepper and coriander as spices, but adding Chilli adds that special component that takes something that is already fantastic to Supa Dupa great.
  • Beef – 2 kg - (4. 2 pounds)
  • Pork - 1kg - (2.2 pounds)
  • Streaky bacon or fatty lamb - 500 grams (approx. a pound) (see note)
  • Chilli Flakes - 2 tablespoons
  • Coriander - 2 tablespoons (Whole)
  • Black pepper – 1 tablespoon (Whole)
  • Sea salt. – 1 tablespoon
  • Cloves. – 12 whole
  • Nutmeg powder – ½ teaspoon
  • Brown vinegar – ½ cup
  • Sausage casings - 5 meters 32/34mm (1 11/32 inches) wide
  1. Soak the sausage casings in cold water for 24 hours to remove excess salt
  2. Cut the meat into 25mm x 25mm (1-inch x 1- inch) pieces. Keep cool in a big mixing basin (plastic, porcelain or enamel coated)
  3. Combine all the whole spices and grind until fine. Mix with Chilli flakes, salt and ground nutmeg.
  4. Pour the vinegar over the meat and using your hands blend in the spice mix until all pieces are well coated.
  5. Allow to marinate in the fridge for 3- 4 hours
Making the sausage
  1. Prior to beginning mincing of meat, rinse the sausage casing in fresh clean water and then soak in lukewarm water for 30 minutes
  2. Mince the meat into a coarse mince using a 4.5mm (0.177 inch) mincing plate.( or closest size )
  3. Place mince into a sausage stuffer and fill casings. Ensure that the mixture is not filled too tightly as the sausage will burst when it is cooked
  4. Set quantity aside needed for immediate barbequing and freeze the rest
Boerewors benefits from having approximately 10 % - 15% of its finished weight as fat. It the fat is omitted the sausage becomes dry when cooked. This recipe calls for the minimum amount that should be used but if you want a juicier sausage increase the fat content. Traditional boerewors is a mixture of beef and pork, but it works equally well with lamb

This recipe yields approx 25 sausages

Keywords: South African Boerewors with chilli

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