Boerewors are traditional South African fresh sausages that are perfect for the BBQ. You’ll know them from their distinct spiral shape and unique flavour. This recipe includes coriander seeds, pepper, nutmeg, allspice and malt vinegar which are all traditionally used in boerewors. Boerewors are packed full of spices and flavour so they’re normally eaten without sauce.

Preparation time: 2 hours
Cooking time: 10 minutes           Servings: 25


  • Chuck steak
  • Pork shoulder
  • Pork back fat
  • Bacon
  • 100g ground coriander seeds
  • 5 tbsp pepper
  • 2 tsp cloves
  • 1 tsp nutmeg
  • 4 tsp allspice
  • 4 tsp brown sugar
  • 150ml malt vinegar
  • 70ml Worcestershire sauce
  • 100g Kosher Salt
  • Natural Hog Casings – Size 36 (Soak for 30-60mins before using)


  1. Chop steak, pork, fat, and bacon into ready for the mincer.
  2. Using a mincer, mince steak, pork, fat and bacon. You’ll need quite a large surface area so we find it best to mince it straight onto a clean kitchen bench or wooden board. Tip: Use a coarse mincing plate for best results.
  3. Add all remaining ingredients to the mince and mix using your hands. Mix until all ingredients are well combined, and the mixture becomes tacky.
  4. Stuff the mixture into your sausage stuffer and cover the nozzle with your sausage casings. Fill. While filling arrange the sausage into a spiral.
  5. Once your casings are filled, cooked your boerewors on the BBQ or over the stove.
  6. Enjoy!
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