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Loading...South African Braai Boerewors is a coarse-ground beef and pork sausage seasoned with toasted coriander, cloves, and nutmeg, then slow-grilled over hardwood coals. The coil-shaped sausage is the centerpiece of any South African braai, served in a soft roll with charred onion rings and tomato sauce. This recipe walks you through making the sausage from scratch and finishing it the traditional way over open flames.
Prep Time45 mins
Cook Time20 mins
Total Time65 mins
Servings4
Yield1 large coil (4 servings)
Nutrition Facts
Per serving (estimated)
- 720 kcalCalories
- 45 gFat
- 17 gSaturated Fat
- 35 gCarbs
- 2 gFiber
- 4 gSugar
- 42 gProtein
- 1380 mgSodium
- 720 mgPotassium
- 95 mgCalcium
- 5.5 mgIron
- 5 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the Meat Mixture
- 500 g beef chuck, trimmed and coarsely ground
- 300 g pork shoulder, coarsely ground
- 200 g pork back fat, finely diced
- 45 ml red wine vinegar
- 25 g coarse sea salt
- 3 garlic cloves, finely minced
For the Spice Blend
- 15 g whole coriander seeds, toasted and coarsely crushed
- 5 g whole black peppercorns, crushed
- 3 g ground cloves
- 2 g freshly grated nutmeg
- 2 g ground allspice
For the Braai
- 1.5 m natural hog sausage casings, soaked in warm water
- 2 kg hardwood charcoal or grape vine wood
- 1 large onion, sliced into 1 cm thick rings
- 4 crusty white bread rolls, for serving
- Tomato sauce and whole-grain mustard, to serve
Directions
- In a large bowl, combine the beef, pork, and pork fat with the salt, garlic, and red wine vinegar. Mix gently with your hands until just combined, taking care not to overwork the meat.
- In a small bowl, blend the crushed coriander seeds, black peppercorns, cloves, nutmeg, and allspice. Sprinkle the spice blend over the meat and fold in gently until evenly distributed throughout the mixture.
- Cover the seasoned meat and refrigerate for at least 4 hours, ideally overnight, to let the spices penetrate and the flavors fully develop.
- Rinse the soaked casings and slide them onto the nozzle of a sausage stuffer. Carefully pack the meat mixture into the casings without overfilling, then twist into a large spiral coil and chill until ready to cook.
- About 45 minutes before cooking, light the hardwood charcoal and let it burn down to a steady medium heat with a thin layer of white ash. The grid should be hot enough to sear but not scorch the casing.
- Lay the boerewors coil on the braai grid and cook for 18 to 20 minutes total, turning every 4 to 5 minutes with tongs so it browns evenly on all sides. The internal temperature should reach 75°C (165°F).
- During the final 5 minutes, place the thick onion rings on the grid and let them char gently alongside the sausage until softened and lightly blackened at the edges.
- Lift the boerewors off the heat and let it rest for 5 minutes before slicing the coil into thick pinwheels. Pile the slices into the bread rolls with the charred onions.
- Serve hot with tomato sauce, mustard, and a cold drink on the side, the way any good South African braai should end.
Cook’s Notes
- Never pierce the boerewors with a fork while cooking, as this releases the flavorful juices and fat; always use tongs to turn it.
- The ideal braai temperature is medium heat. If you can hold your hand about 10 cm above the grid for 5 seconds, the coals are ready.
- Toasting the coriander seeds in a dry pan before crushing them is essential to release their citrusy, aromatic oils and deepen the flavor.
- Letting the seasoned meat rest in the fridge overnight is not optional, it is what gives boerewors its characteristic deep, complex spice profile.
- True boerewors is always coarsely ground; a fine texture will completely change the character of the sausage, so resist the urge to over-process.
