• 2kg Beesvleis
• 1kg Varkvleis
• 20g (50ml)
• Koljander
• 2ml Fyn Naeltjies
• 2ml gerasperde Neutmuskaat
• 30g (25ml) fyn sout
• 5ml Varsgemaalde Swartpeper
• 500g Spek
• 100ml Asyn
• sowat 90g Derms

1. Berei eers die koljander deur dit te skroei, te maal en te sif
2. Sny vleis in 50mm bloke en meng met die speserye en geurmiddels
3. Maal die vleis en sny spek in blokkies.
4. Voeg spek en asyn by maalvleis en meng liggies maar deeglik
5. Stop derms met die mengsel.

Translation

Boerewors

• 2kg Beef
• 1kg Pork
• 20g (50ml)
• Coriander
• 2ml Fine Cloves
• 2ml grated Nutmeg
• 30g (25ml) fine salt
• 5ml Freshly Ground Black Pepper
• 500g Bacon
• 100ml Vinegar
• about 90g Guts/cassing

1. First prepare the coriander by scalding, grinding and sifting
2. Cut meat into 50mm blocks and mix with the spices and seasonings
3. Mince the meat and cut the bacon into cubes.
4. Add bacon and vinegar to minced meat and mix gently but thoroughly
5. Stop casing’s with the mixture.

Boerewors is a traditional South African sausage with a coriander flavor. It is often the South African food that expats miss most. Since it generally can’t be bought in food stores outside South Africa, many South Africans make their own. This boerewors recipe has been around for a long time.

Ingredients

• 4.4 ibs Beef (super trimmed brisket works well)
• 2.2 lbs Pork
• 10 tsp Coriander
• ½ tsp Ground Cloves
• ½ tsp Ground Nutmeg
• 5 tsp Salt
• 1 tsp freshly ground Black Pepper
• 1 ibs Bacon
• 0.4 cup Vinegar
• Casing (Hog casing is good. Some use lamb casing.)

Instructions

Preparing The Coriander (1 tbsp produces 1 tsp)

1. Place in dry pan, heat and stir until light brown.
2. Grind, sieve to remove husk. Grind remainder to a fine powder.
   (A plastic food storage bag and a rolling pin works well. Recently I’ve been using an old coffee grinder.)

Making The Boerewors

1. Cut meat into approximately 25mm (1 inch) cubes.
2. Let the cubed meat stand for a while to allow excess blood to drain.
3. Cut bacon into small pieces. Mix all the meat and spices. Add the vinegar and mix well.
4. Put the prepared mixture in the refrigerator for at least 2 hours.
5. Grind all together. Do not grind it too fine – use the cutter that has +/- ¼ inch holes.
6. Stuff the mixture into the casing, but be careful to not overstuff.

If you’ve never made boerewors before, here’s a more complete description of how to make boerewors.