Boerewors Recipe—Farmer Sausage

— from the kitchen of Malcolm Robertson, program coordinator Leopold Center for Sustainable Agriculture


2 kilograms (4.4 pounds) prime beef

1 kilogram (2.2 pounds) pork

20 grams (1½ tablespoons) coriander

2 milliliters (½ teaspoon) ground cloves

2 milliliters (½ teaspoon) ground nutmeg

30 grams (2 tablespoons) fine salt

5 milliliters (1 teaspoon) freshly ground black pepper

500 grams (±1 pound) bacon

100 milliliters (6 ¾ tablespoons) vinegar

Casing (pork casing is good)

Preparing the coriander

(15 milliliters produces 5 milliliters).

Directions: Place in dry pan, heat and stir until light brown.  Grind, sieve to remove husk.  Grind remainder to a fine powder.  (A plastic food storage bag and a rolling pin works well.  Recently I’ve been using an old coffee grinder.)

Making The Boerewors


Cut meat into approximately 25 millimeter (1 inch) cubes.  Let the cubed meat stand for a while to allow excess blood to drain.  Cut bacon into small pieces. Mix all the meat and spices. Add the vinegar and mix well.  Put the prepared mixture in the refrigerator for at least two hours.  Grind all together (do not grind it too fine – use the cutter that has ±¼ inch holes).  Stuff the mixture into the casing, but be careful to not overstuff.  Can be fried, grilled, or barbecued over coals.

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