Entree: South Africa – Afrikaner / Boer – Boerewors (farmer's sausage)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 20 min

Additional 1 hr

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) coarsely ground beef
- 1 lb (450 g) coarsely ground pork
- 2 tbsp (12 g) coriander seeds, toasted and ground
- 1 tbsp (6 g) freshly ground black pepper
- 1 tsp (2 g) ground nutmeg
- 1/2 tsp (1 g) ground cloves
- 1 tsp (2 g) ground allspice
- 1 tbsp (12 g) packed brown sugar
- 1 1/2 tbsp (22 g) kosher salt
- 2 tbsp (30 ml) red wine vinegar
- 1/4 cup (60 ml) cold water
- 2–3 ft (0.6–0.9 m) natural hog casing, soaked and rinsed
- Neutral oil for lightly oiling the grill or pan (optional)

Instructions

1. In a dry skillet over medium heat, toast the coriander seeds until fragrant, 1–2 minutes; grind finely and combine in a large bowl with black pepper, nutmeg, cloves, allspice, brown sugar, and salt.
2. Add the ground beef and pork to the spice mix; sprinkle the vinegar and cold water over the meat. Mix thoroughly by hand until the mixture is sticky and well combined—about 2–3 minutes.
3. Fit a sausage stuffer or use a funnel and stuff the seasoned meat into prepared hog casings, filling firmly but not tightly; form into coils about 8–10 in (20–25 cm) in diameter and twist into links if preferred.
4. Let the sausages rest chilled for at least 1 hour (or overnight) to let flavors meld; they can also be lightly pricked with a needle to release air pockets before cooking.
5. To cook traditionally, grill (braai) the coils over medium heat, turning regularly, until evenly browned and cooked through, about 15–20 minutes. Alternatively, pan-sear on medium heat in a lightly oiled skillet, covering for a few minutes to ensure even cooking.
6. Rest sausages 5 minutes, then slice and serve hot with pap, chakalaka, mustard, or bread and tomato relish as preferred.