Name: Boerewors – Traditional South African Farmer's Sausage
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: South African
Ingredients: 1kg beef mince (preferably coarse ground); 500g pork mince (with some fat content); 2 tbsp coriander seeds; 1 tbsp whole cloves; 2 tbsp coarse salt; 1 tsp freshly ground black pepper; ¼ cup brown vinegar; Natural sausage casings

Ingredients

Main Ingredients

1kg beef mince (preferably coarse ground)
500g pork mince (with some fat content)
2 tbsp coriander seeds
1 tbsp whole cloves
2 tbsp coarse salt
1 tsp freshly ground black pepper
¼ cup brown vinegar
Natural sausage casings

How To Make Boerewors – Traditional South African Farmer's Sausage the Master Chef Way

Step-by-step Boerewors – Traditional South African Farmer's Sausage

Step 1: Toast the coriander seeds and cloves in a dry pan until fragrant, about 2-3 minutes. Grind finely with a mortar and pestle or spice grinder.
Step 2: Combine all spices with the meats and vinegar, mixing gently with your hands. Don't overwork the meat – this is the secret to the perfect loose texture.
Step 3: Stuff the mixture into sausage casings using a sausage filler attachment, being careful not to overfill.
Step 4: Twist into individual links and rest in the refrigerator for 1 hour to allow the flavours to develop.
Step 5: Braai slowly over medium coals, turning frequently, until cooked through with a slight char.

Serving suggestion for Boerewors – Traditional South African Farmer's Sausage

Serving Suggestions and Variations

Traditional ways: Serve with pap, chakalaka, a fresh tomato relish, and a cold beer.

Modern twists:

Fusion: Use lamb instead of pork for a different flavour
Low-carb: Add chilli flakes for a spicy version
Extra veg: Smoke the wors for 30 minutes over low coals
Spice level: Use venison for a gamey twist

Master Tips for Success

Coarse grind is best: Ask your butcher to coarse-grind the meat for the authentic texture of boerewors.
Rest before grilling: Let the wors come to room temperature before cooking – this ensures even cooking.
Never prick the wors: Never prick boerewors with a fork – it lets the juices out and results in a dry sausage.
Make-ahead: Freeze in batches for up to 6 months. Thaw overnight in the refrigerator before cooking.

The Heritage of Boerewors – Traditional South African Farmer's Sausage

Boerewors originated from the Dutch 'boer' (farmer) and 'wors' (sausage) – a practical way for farmers to preserve meat during long treks.

The sausage is protected by South African law – true boerewors must contain at least 90% meat and specific fat-to-meat ratios.

Today it's a cultural icon, celebrated at braais and festivals across the country.

👉 Browse all 100 Master Chef South African recipes for more inspiration and cooking ideas.