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 1.5 kg beef, minced
 1.5 kg pork, minced
 500 g pork fat, coarsely or cut into small cubes
 10 tsp (50ml) whole coriander seeds
 1 Tbsp (15 ml) salt
  1 tsp (5 ml) freshly ground black
 ½ tsp (2.5 ml) ground cloves
 ½ tsp (2.5 ml) grated nutmeg
 3 Tbsp (45 ml) ground allspice
 ½ cup (125 ml) good quality vinegar
 ± 9 sausage casings
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
6

Preheat the KUDU to medium-high heat.

7

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.

8

Tip – unlike traditional sausages, do not pierce the boerewors while cooking, as this would cause them to lose moisture

9

In South Africa, boerewors is commonly served as a “boerie roll,” an alternative to the well-loved hot dog with all the trimmings.

Category

Ingredients

 1.5 kg beef, minced
 1.5 kg pork, minced
 500 g pork fat, coarsely or cut into small cubes
 10 tsp (50ml) whole coriander seeds
 1 Tbsp (15 ml) salt
  1 tsp (5 ml) freshly ground black
 ½ tsp (2.5 ml) ground cloves
 ½ tsp (2.5 ml) grated nutmeg
 3 Tbsp (45 ml) ground allspice
 ½ cup (125 ml) good quality vinegar
 ± 9 sausage casings

Directions

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
6

Preheat the KUDU to medium-high heat.

7

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.

8

Tip – unlike traditional sausages, do not pierce the boerewors while cooking, as this would cause them to lose moisture

9

In South Africa, boerewors is commonly served as a “boerie roll,” an alternative to the well-loved hot dog with all the trimmings.

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