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The South African Farmers Sausage

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A delicious recipe for the traditional South African Farmer's Sausage South African Boerewors recipes can be numbered in their hundreds as each proud cook tries to produce a better, tastier sausage.
Boerewors Recipe: The Famous South African Sausage
Raw Boerewors,
ready for the braai (BBQ)

In times past each farmer's wife had her own closely guarded Boerewors recipe.

These Secret Boerewors Recipes may have differed only in the amount of garlic or nutmeg used, or may have introduced other ingredients such as tomatoes or tomato sauce.

The Boerewors recipe given here is for the basic, original boerewors, with suggestions as to how you can ring the changes.

Boerewors Ingredients

1.4kg (3 lb) beef
1.4kg (3 lb) pork
1kg (1 lb) bacon
125ml (1/2) cup red wine vinegar
1 clove garlic
60ml (4 tbsp) Worcestershire sauce
85g to 100g (3 to 31/2; oz) sausage casing
30ml (2 tbsp) salt
5ml (1 tsp) ground pepper
30ml (2 tbsp) ground coriander
2.5ml (1/2 tsp) freshly grated nutmeg
2.5ml (1/2; tsp) ground dried thyme
2.5ml (1/2; tsp) ground allspice
1ml (1/4; tsp) ground cloves

Making the Boerewors

Dice the bacon into pieces not larger than 1 inch

Cut the beef and pork meat into 2.5-4cm (1 to 1½ inch) cubes. Mix it well with all the other ingredients except the sausage casing.

Grind the meat using a medium-coarse grinding plate.

Fill the sausage casings firmly, but not too tightly with the meat mixture.

Refrigerate for 24 hours before using. Boerewors can be kept for a week or for 3 months if frozen

Makes 6 to 7 lbs

BOEREWORS can be fried, grilled or barbecued over coals.

Never prick or make holes in the casing before or during cooking. For this reason you should also not fill the casing too full in order to prevent it bursting during cooking
This enables the fat to spread throughout the sausage and mingle with the rest of the meat. Since the boerewors retains it's fat, it is able to burst into the mouth when eating.
This makes it difficult to ensure that the boerewors casing does not split, allowing the ingredients to escape on cooking...

his makes it difficult to ensure that the boerewors casing does not split, allowing the ingredients to escape on cooking, precisely the reason you should not fill the casing too full

A delicious Boerewors Recipe for the traditional South African Farmer's Sausage Pricked or not, how you cook your "Wors" is entirely up to you.

Although traditionally Boerewors is made with a combination of pork and beef it can be made in a beef only version, but add 2 teaspoons oil or fat for each 1lb of beef, to ensure the finished result is not too dry.

. This sausage can also be made with a mixture of beef, pork and lamb (using fatty cuts of lamb will ensure it's not too dry)

You could also use beef and lamb only thus omitting the pork, which is especially useful for those who do not eat pork

You can experiment with the filling and resultant taste, of your boerewors, by adding different combinations of spices, tomato paste, onions, chillies, tomato ketchup or whatever other strongly flavoured ingredient you fancy.

You should note that legally any sausage which contains offal or more than 10% cereal or other filler may not be called Boerewors so you may come across sausage labelled wors or Braaiwors to get around this legal restriction

It was and still is, a point of honour with farmers wives and butchers not to add breadcrumbs or soya to bulk up the meat filling.

Starting with the basic Pork/Lamb/Beef filling you can end up with some incredibly delicious Wors. You will soon find this becoming an absolute favourite at BBQ's.

Time, Servings and Nutritional Values

Preparation:- 30 minutes
Cooking:- 15 minutes
Total:- 45 minutes

Yield:- 15 servings of approximately 170g each

Serving size 1 serving approximately 170g
347 Total calories, 144 calories from fat
Fat content:- 16.0g of which saturated fat 5.5g
Carbohydrate 2.1g of which sugars = 0.7g
Protein:- 46.5g
Cholesterol:- 134mg
Sodium:- 839mg

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Date Published 3rd March 2003
Author: Africhef

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