Bringing the taste of authentic Boerewors Sausages to your kitchen. Delicious and easy to make.
This recipe makes sausages that do not require casings and use 1/2 cup Souper Cubes as moulds
Beginner - Mid Level Expertise
Ingredients
Meat: 2 kg (4.4 lbs) coarsely ground beef
Fat: 1 kg (2.2 lbs) pork fat/ lard/ ground full fat pork
74ml (5 tbsp) whole coriander seeds, toasted and ground
5 ml (1 tsp) whole cloves (ground)
30 ml (2 tbsp) coarse salt
15 ml (1 tbsp) fresh ground black pepper
2 ml (1/2 tsp) ground nutmeg
10 ml (2 tsp) ground allspice
10 ml (2 tsp) brown sugar
Liquid: 125 ml (1/2 cup) apple cider vinegar or malt (A dark vinegar)
Directions
To Prepare the Spices: Toast the coriander seeds in a dry pan until lightly brown and fragrant, then grind them with the cloves
Prepare Meat:
Combine the ground meat and fat with the spices, sugar, and vinegar. -Mix gently by hand until just combined; do not overmix, or the texture will become rubbery.
Fill Souper cubes with meat mixture and freeze for at least 24-48 hours
Remove Boerewors Sausage Cubes from moulds and use or store in vacuum sealed bags in the freezer for 3-6 months
Cook in an Airfryer for 15-20 minutes at 385F/ 196C or BBQ or Grill over hot coal (braai) or in a pan for 3–5 minutes per side until browned and just cooked through
Key Tips for Success
Use 2 parts beef to 1 part fatty pork/fat for the best flavor and texture.
Keep the meat mixture as cold as possible throughout the process to prevent the fat from separating.
A dominant toasted coriander flavor is key to having the authentic Boerewors flavour
You can substitute some beef with venison for a more traditional gamey taste.
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