- Home page -
- Meetings page -

2 three foot lengths of hog sausage casings
3 pounds lean boneless beef, (chuck), cut into 1 inch pieces 1 pound lean boneless pork, cut into 1 inch pieces
2 tablespoons ground coriander
2 teaspoons ground cloves
1 tablespoon ground allspice
1 teaspoon ground nutmeg
2 tablespoons salt
1 tablespoon freshly ground black pepper
1 pound fresh pork fat, finely chopped

Place sausage casing in a bowl of warm water to cover. Soak until soft and pliable. Rinse the casing thoroughly but gently under cold, slowly running water to remove all traces of salt. Hold one end securely up to the faucet and let the cold water run through to clean the inside of the casing.

Put beef, pork, fat, and spices in a large bowl and combine thoroughly.

Place the casing over the funnel or horn of the meat grinder. Place the meat mixture through the finest blade of a meat grinder and fill the sausage casings.

To cook the Boerewors…
Place sausage in heavy 10 to 12 inch skillet and pour in enough water to cover it completely. Bring to a simmer over moderate heat. Cook uncovered for approximately 30 minutes, until liquid has evaporated and only fat given up by sausage remains. Reduce heat to low and, turning sausage once or twice, continue frying for about 10 minutes longer, or until it is brown on both sides.

NOTE: If you do not have a meat grinder with sausage stuffing attachment, ask your butcher to grind the beef, pork and fat. Combine the meats with seasonings as above.

Pat and shape sausage mixture into equal cylinders each about 2 inches in diameter. Wrap tightly with foil or plastic wrap and refrigerate up to 5 or 6 days or until ready to use.

To cook. Slice the sausage into rounds about ½ inch thick, and fry them in a little hot vegetable oil. The sausage is done when no trace of pink shows in the meat.