South African Boerewors from Scratch (pronounced boo-ruh-vors)

South African Boerewors from Scratch (pronounced boo-ruh-vors) 1

Boerewors

  1. Combine the minced meat and pork fat. Work gently; otherwise, the mixture will become stringy.
  2. Roast the coriander in a hot, dry pan and grind it finely. Sift to get rid of the husks and let them cool.
  3. Combine all the spices and mix well with the meat mixture. Add the vinegar.
  4. Leave the mixture for about 1 hour before filling the casings with the meat. You can also take your mixture to your nearest butcher and have them fill it into casings for you.
  5. The boerewors can be cooked straight after assembly or stored in the refrigerator or freezer for later use.

Cooking

  1. Preheat the KUDU to medium-high heat.
  2. Swing your grill grate over medium heat and place the boerewors on the grill. Cook for approx. 6-8 minutes on each side (depending on the thickness of your boerewors). The trick is not to overcook it, as overcooked boerewors will lack the best part, the juiciness.
  3. Tip – unlike traditional sausages, do not pierce the boerewors while cooking, as this would cause them to lose moisture
  4. In South Africa, boerewors is commonly served as a “boerie roll,” an alternative to the well-loved hot dog with all the trimmings