Entree: South Africa – Karoo – Boerewors (A coiled South African spiced beef and pork sausage traditionally grilled over a braai)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 20 min

Additional 2 hrs

Total 2 hrs 40 min

Ingredients

- 2 lb (907 g) coarsely ground beef
- 8 oz (227 g) coarsely ground pork
- 4 oz (113 g) pork fat, finely chopped (or additional ground pork with higher fat)
- 2 tbsp (20 g) coriander seeds, toasted and coarsely crushed
- 1 tbsp (6 g) coarse black pepper, freshly cracked
- 1 tsp (5 g) kosher salt
- 1/4 tsp (1 g) ground cloves
- 1/4 tsp (1 g) ground nutmeg
- 1 tsp (4 g) brown sugar
- 2 tbsp (30 ml) red wine vinegar
- 1/4 cup (60 ml) cold water
- Natural sheep casings, soaked and rinsed
- 1 tbsp (15 ml) vegetable oil for grilling or brushing the sausage

Instructions

1. Toast the coriander seeds in a dry skillet over medium heat until fragrant, about 2 minutes; crush coarsely with a mortar and pestle or spice grinder and combine with cracked black pepper, ground cloves, nutmeg, brown sugar, and salt.
2. In a large bowl, combine the ground beef, ground pork, and chopped pork fat. Sprinkle the toasted-spice mixture over the meat, add the red wine vinegar and cold water, and mix thoroughly by hand until the mixture is sticky and the spices are evenly distributed, about 3–5 minutes.
3. Fit a sausage stuffer with a medium nozzle and slide a prepared sheep casing onto the nozzle. Fill the casing with the meat mixture, taking care to avoid large air pockets; form one long continuous coil or individual links by twisting at desired intervals.
4. Refrigerate the filled sausages uncovered or lightly covered for at least 2 hours or overnight to allow flavors to develop.
5. Preheat a grill or braai to medium heat. Brush the sausage lightly with vegetable oil and grill, turning often to brown evenly, until the internal temperature reaches 160°F (71°C), about 15–20 minutes depending on thickness.
6. Remove from the grill, rest 5 minutes, then slice into portions and serve hot with chakalaka, pap, or bread.