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Boerewors (South African Sausage) and a Taste of South African Safari
By: Author Sarah - Curious Cuisiniere
Posted on Last updated: July 16, 2020
Robust and flavorful South African Boerewors is the sausage you need for your next grilling party!
South Africa has boerewors!
What is Boerewors?
Boerewors (pronounces BOO-ruh-VORS ) is a South African fresh sausage that is perfect for the grill. The name means “farmer’s sausage” and comes from a combination of the Afrikaans words boer (‘farmer’) and wors (‘sausage’).
Can you can see the Dutch influence in the South African language an culture in the name?
We’ll give you a hint: worst (similat to the German wurst ) is the Dutch word for sausage .
What makes Boerewors different?
Like most sausages, there are specifics about the way boerewors should be made.
It must be made up of at least 90% meat, with the remaining 10% being spices, seasonings, and preservatives like vinegar and salt. The sausages must contain beef, but can also include some pork or lamb. And, no more than 30% of the meat content may be made up of fat.
Boerewors seasoning characteristically includes coriander , black pepper, nutmeg, and allspice, along with a dark vinegar (malt vinegar). The vinegar and salt act to preserve the sausages as well as adding flavor.
This combination of spices and vinegar creates a unique flavor that is very characteristic of South African cuisine.
What makes boerewors stand out, in addition to its unique flavor, is the way the meat is ground.
Boerewors is a course-ground sausage, giving it a more chunky and coarse texture, rather than the fine and smooth texture that you may be used to from, say, a German wurst .
Boerewors: a classic barbecue food
Traditionally, boerewors are shaped into a continuous spiral, around a foot in diameter.
It is a classic food for the South African tradition of braai, or barbecue. Boerewors are the perfect braai (pronounced br ī , like ‘ hi’ ) food because they are grilled in their large spiral.
When served, braai-goers can slice off a section of the sausage as they load their plate with other tasty braai fare like sosatsies (slightly sweet and smoky meat kebabs) and braaibroodjies (the South African version of a kicked up grilled cheese sandwich with tomato and onion cooked on the grill).
Traditionally boerewors are served with a porrage/polenta-like dish called pap that is made from mielie-meal, a coarse-ground maize (corn) flour.
But, it is also common to see Boerewors placed into a bun and eaten, hot dog style, served with a tomato and onion relish.
A taste of South Africa
We were lucky to get to try boerewors twice while we were recently in South Africa, once on our wine tour, and the second time on our last day of safari at Motswari Private Game Reserve .
The unique flavor and smell of the sausage grilling reminds us of coming home to a sumptuous breakfast after our morning safari game drive.
As if the draw of the animals and the friendliness of the lodge staff and fellow safari-goers wasn’t enough to make for an incredible safari experience at Motswari, we were treated to so many delicious meals as well. We enjoyed dishes like Springbok Carpacio and Lamb with Sheba Sauce (a classic South African tomato and onion sauce)!
The food was expertly prepared and offered us a great selection of local flavors and local venison. Food might not be the first thing you would think of when going on safari, but at Motswari, the food definitely was the icing on an already incredible cake.
Going on safari at Motswari Private Game Reserve
We really didn’t know what to expect when it came to safari, since this was our first. But, after Motswari, any other safari will have quite a lot to live up to.
The accommodations were private, thatched-roof huts that were beautifully and artistically decorated.
Motswari is on the Timbavate Private Game Reserve, and the lodge did not have any fences to keep the animals out, so it was common to see small to medium sized animals wandering through the lodge grounds, particularly at night when we had to always walk with a staff-member.
Motswari Private Game Reserve is family owned, and it really did feel like we were joining a family for the time we were there. We loved getting to know our guide, Chad (who is also an incredible photographer ), and tracker, Difference, on each of the drives.
We were blown away by the beauty and magnificence of all the animals: from elephants to giraffes, lions and leopards, birds and reptiles. Our time at Motswari really was an incredible experience.
Making homemade sausage
If you’ve never made homemade sausage before, it might seem daunting, but it really is nothing to be scared of. You will, however, need a few special tools and ingredients.
First , you will need a tool to stuff your sausages. There are many ways that you can go about this, either a stand-alone sausage stuffer (amazon link) or if you have a Kitchen Aid or other stand mixer, you should be able to find an inexpensive sausage stuffing attachment (amazon link) for the mixer’s meat grinder.
(Don’t you just love our old-school Oster mixer?)
The second things you will need are sausage casings. You should be able to find packages of salted hog casings (amazon link) at any good grocery store. Ask your butcher where they are kept.
The only other thing that could be helpful would be to have a meat grinder. (If you’re using your Kitchen Aid or stand mixer for stuffing the sausage casings, then you already have this covered!) This way, you can grind your own meat for the sausage.
If you don’t have a meat grinder, don’t worry, you’ll just have to make a few adjustments to the recipe instructions below. Simply purchase ground meat or ask your butcher to grind the cuts for you. At home, mix the spices into the ground meat, and let it marinate for 1 hour before stuffing the sausages.
If you’ve never made homemade sausage before don’t worry! The process may seem complicated, but it’s easy to get the hang of and quite rewarding to have completely homemade sausage ready for the grill!
Boerewors (South African Sausage)
For best flavor, the sausages should rest at least overnight in the refrigerator before being cooked.
Yield: 3 lbs of sausage (2 - 1.5lb sausages)
Ingredients
- 2 lb beef roast, (top round roast or brisket), trimmed of sinew
- 1 lb fatty pork shoulder/butt, or pork neck or belly
- 1 Tbsp ground coriander seeds
- 1 Tbsp salt
- ½ tsp ground allspice
- ½ tsp ground black pepper
- ¼ tsp ground nutmeg
- 1/8 tsp ground cloves
- ¼ c malt vinegar
- hog casing for fresh sausage
Instructions
Preparing the meat.
- Cube the beef and pork into pieces that will fit easily into your meat grinder. Sprinkle the spices over meat and mix to coat. Cover the seasoned meat and refrigerate for at least 1 hour.
- After the meat has rested, follow the instructions that came with your meat grinder to grind the seasoned meat using the coarse grinding blade.*
- Add the vinegar to the ground meat and mix well.
Stuffing the Sausage
- Thoroughly rinse (inside and out) one salted hog casing. Prepare the casing for stuffing as directed on the casing package.
- If using a Kitchen Aid, or similar, mixer, attach the thick sausage stuffer attachment to the meat grinder attachment.
- Place the entire casing onto the sausage stuffer attachment, leaving 4 inches hanging off the end. Tie a knot in this end of the casing to keep your sausage mixture from oozing out. Begin to stuff your casing as directed for your machine, moving slowly and being careful not to over-stuff the casing. (Don’t worry too much about unevenly stuffed sausage, we will take care of that later.)
- As you stuff the casing, coil the sausage onto a large plate. Stop stuffing when you only have 5-6 inches of casing left. Remove the casing from the sausage stuffer attachment.
- Before you knot the end, check the sausage for uneven areas. If you find any, gently even out the sausage mixture in the casing with your hands.
- Once the sausage is even to your liking, knot the end of the casing.
- If you still have additional sausage mixture (for us, this recipe made two 1.5 lb sausages), rinse and prepare another casing and stuff it as before.
- Once all your sausage mixture has been stuffed, refrigerate your sausages overnight (at least 12 hours) so that the flavors can come together before cooking.
Cooking the Sausage
- The traditional way to cook boerewors is on the grill. Heat your grill to a medium-high heat (400F). (You should be able to hold your hand a few inches from the cooking grate for 4-5 seconds.) If desired, soak a large wooden skewer or two in water. Place the skewers through the sides of the sausage coil to make it easier to turn the sausage when it’s on the grill. If you like a little grilling adventure, cook the sausage coil loose.
- Place the boerewors onto the grill and cook for 4-5 minutes on the first side, until the color has changed and the sausage has nice grill marks. Flip the boerewors and cook for 3-4 minutes on the second side, until the sausage is firm.
- Remove the sausage from the grill and place on a large platter to serve.
*If you don’t have a meat grinder, ask your butcher if he or she can grind your beef and pork for you. (Be sure to ask for a coarse grind.) Mix your butcher-ground meat with the spices, cover, and refrigerate for 1 hour. Then, continue with the recipe as directed.
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DISCLOSURE:We were not compensated in any way for our review of Motswari Private Game Reserve. We truly enjoyed our time at Motswari, and simply wanted to share our great experiences with you, our readers. This post does include Amazon affiliate links. These links are provided to help you find some of the more specialty ingredients we mention in the recipe. If you make a purchase on Amazon after following our affiliate links, we do receive a small commission from Amazon, at no extra cost to you. Thank you for supporting Curious Cuisiniere!
If you liked this recipe, here are some similar dishes you may enjoy!
Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
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Friday 27th of January 2023
I am designing a pizza for a new friend who spent some time in South Africa. Trying this recipe for the first time! About to fill the casings now! Wondering what other components you would put with that on a pizza? I was thinking to make the sausage the star i would use an olive oil sauce bc the tomato might compete w some of those flavors?
Sarah - Curious Cuisiniere
Tuesday 31st of January 2023
Hi Debbie. I would agree with your thoughts on the sauce. I'd go with some grilled onions, a mild cheese, and maybe even a few thin slices of tomato as a topping. What a fun idea!
Michelle Stead
Tuesday 28th of December 2021
Can I use gee instead of pork fat
Sarah Ozimek
Thursday 30th of December 2021
Yes, that should work just fine.
Rene Boudreaux
Sunday 10th of October 2021
Instead of sausage could meatballs be made with this mixture?
Friday 19th of August 2022
@Sarah Ozimek, yup. Im a South African in UK and dont have the means to produce boerewors. I take mince 20% fat, add allspice, coriander salt and pepper. Roll into balls and cook. 100% South African boerewors taste and can be used in a variety of dishes. Simple.
Tuesday 12th of October 2021
Yes indeed! That would be tasty!
Debra Dilks
Monday 19th of July 2021
The mixer is awesome! I have the exact same mixer with all the gadgets and attachments. It even has a blender pitcher and food processor attachments. It belonged to my mother. When my father passed last year, I inherited it. Definitely a keeper!! They just don't make them like that anymore. Durability and versatility is insane. Can't wait to try the recipe.
Friday 23rd of July 2021
It is definitely a reliable work-horse! Hope you enjoy the sausages!
Sunday 30th of May 2021
Hi I'm from South Africa and I'm just wondering if you tasted biltong or droëwors because if you didn't you really missed out.
Monday 7th of June 2021
Hi Neil. We did get a chance to try them. They are wonderful!
Detroit-based Safari Meats grows with Meijer deal
The story of Safari Meats is one of determination. That, and a good blend of seasoning.
Knowing he wanted to be in business for himself, owner Max Doggett started his brand about eight years ago. His first break came from James Hooks, owner of one of the city's only Black-owned grocery stories, Metro Foods.
He would allow Doggett to use the facility to create his product — Kick'n Chicken Sausage — but also showed him how the grocery store industry works, which days and times were the busiest and how to engage customers. Doggett started doing cooking demos on Sundays, filling the store with the aroma of his seasoned chicken sausages.
He kept pushing and networking and that got him into a few more local indie stores. In 2015 got an MBA from the University of Phoenix at night while simultaneously working 12 hours days.
Dogget, who said he's the only Black business doing chicken sausage, eventually got into Eastern Market on Sundays and Tuesdays, after showing up on Flower Day — the busiest day of the year for the urban market — to try to pitch the idea. He eventually got in, and was exposed to a bigger audience who could taste, smell and purchase his product all in one spot. He routinely sold out.
The Safari Meats' line of Kick'n Chicken Sausage is sold in packs of four. Doggett also sells chicken sausage breakfast links and diced chicken sausage, which is good for pizza toppings or using in recipes.
"You have to know how to season food," he said, adding that his wife, Shelley Doggett, who helps him with the business, likes a heavy hand when it comes to seasoning. The chicken has a bit of a heat to it as the name implies, but it's nothing the average palate can't enjoy.
"Our flavors are designed to take your taste buds on a journey," he said in reference to the name "Safari Meats." "That’s why people keep coming back for more. They love the journey.”
He said the secret to the popularity is the proprietary blend of seasoning, word of mouth and pushing the brand via social media.
Now, his product in three Meijer stores. He got his foot in the door during a basic shopping trip when he spotted someone in a suit, chatted him up and it turned out to be the regional manager. Safari Meats' first deal was with the new Woodward Corner Market, followed by the Meijer at Eight Mile and Woodward and Six Mile and Grand River.
He said he was initially asked to bring in a case of each of this three products to the Woodward Corners store earlier this year, but he brought three of each instead, knowing that it would sell.
"I know what my product can do," he said, adding that after a weekend demo he sold out of everything in just a few days. "In one month I had sold a total of 27 cases, even with my product being three dollars higher than the national brand of chicken sausage. I had people putting down the national brand and taking mine home and paying the three dollars extra because it tastes that good."
Once COVID-19 hit and he wasn't able to showcase the heated product with in-store demos, and sales dipped, but he still managed to add his product to two more Meijer stores. Sadly, because of the pandemic this month was the first time he's had to buy back any product. He's also had to put his Eastern Market appearances on hold because of a recent car accident that left him walking with a cane.
He's using this as an opportunity to give back, getting the cases he can't sell in stores fast enough to local food banks and the Detroit Rescue Mission.
Doggett said his most recent goal was to get certified as a minority business, which involves a lot of paperwork, but will open up more national retailers' doors for Safari Meats. Now that he's in a few Meijer stores, he can also start working on his next step: national distribution.
Twitter: @melodybaetens
- // // // //
Best Safari Food… and Recipes!
During our 52 years of welcoming Micato travellers to Africa the most common question Felix and I get is, “What’s your favourite African food?”
The answer? Whatever comes out of my kitchen!
(This conversation takes place in our home, of course, where all of Micato’s East Africa-bound guests are invited to dine with us.)
Beyond my affection for such home-cooked family favourites as vegetarian samosas, Goan coconut curry, Banoffee pie, crispy potatoes and fried sweet bananas, there are many more treats to try while on safari with us. To name a few:
Nyama Choma . As fun to say as it is to eat, this is a term for well marinated, succulent meats from the nearby highland ranches. Nyama Choma is often the meal of choice when one celebrates a very special occasion, like going on safari!
Sukuma Wiki. Made from simmered kale, tomatoes and whatever organic vegetables are in season. This beloved dish may also include whatever ingredients remain in the pantry be week’s end, hence this dish’s literal meaning, “end of the week.” One of my personal favourites, and healthy to boot.
Ugali. A popular, some might say essential side dish is a helping of this corn porridge that holds its shape and is thus often a finger food. Bland to some, but for East Africans (and me!) this maize is amazing.
Mukimo. Even if soft foods aren’t your thing, you may just take a shine to these mashed potatoes and vegetables that Kenyans would rather not do without in their diet.
Mogo Crisps. Mixing sweet and savoury may seem trendy but Kenyans have been doing it for ages. Crisp up cassava slices in the fryer, sprinkle them with chili pepper, and you’ve got yourself classic street food!
Mandazi. Another popular street food that you can sample on the fly, a mandazi is basically an African donut that’s something of a requirement with morning coffee and tea.
My recipe vault unlocked…
Sorry, I simply refuse to part with my Goan cocunut curry recipe…
Enjoy, friends!
Image credits: Top: Nyama Choma and Sukuma Wiki by Xiaojun Deng / flickr ; Middle: Samosas by Talisman Restaurant / flickr ; Second from bottom: Madafu by Kungu Irungu / Wikimedia Commons ; Bottom: Goan coconut curry/Shutterstock.
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