Boerewors
1709kcal180.7g protein102.7g fat4.5g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Nothing flagged in the ingredient list. The label is still the last word.
Restrictions
Diets
No alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 lb |  beef (well chilled, cubed) |
| 1 lb |  pork (well chilled, cubed) |
| 2 tbsp |  coriander seeds (toasted and crushed) |
| 2 tsp |  black pepper |
| ¼ tsp |  ground cloves |
| ¼ tsp |  ground nutmeg |
| 1 tbsp | salt |
| 3 tbsp |  vinegar |
| 1 unit |  natural sausage casing (soaked) |
Steps
- Toast3 mincoriander fragrant, not burntToast the coriander just until fragrant, then crush it. Burning the seed turns the defining spice bitter and cannot be hidden by the meat.
- Grind10 mincoarse, cold minceGrind the chilled beef and pork coarsely and return it to the refrigerator if it begins to smear. Cold fat stays as distinct particles that baste the sausage instead of leaking out during mixing.
- Mix3 minseasoning evenly distributed, mixture tackyMix meat with coriander, pepper, cloves, nutmeg, salt and vinegar only until evenly seasoned and lightly tacky. Overworking makes the finished wors springy rather than coarse and juicy.
- Stuff15 mineven coil without tight air pocketsStuff gently into soaked natural casing as one continuous coil. Do not pack it drum-tight; expansion during cooking needs room, and punctures spill the juices the casing is meant to retain.
- Grill18 minbrowned outside and cooked throughBraai or grill over moderate heat, turning the coil carefully without piercing it. High flames split the casing before the center heats through; steady heat browns while retaining the rendered fat.