Boerewors / Karen E. Photography (p)

Makes about 1kg


  • 700gr Beef meat (tri-tip or tail of the rump), minced
  • 70gr Beef Fat/suet
  • 150gr Pork meat (leg), minced
  • 150gr Pork/spek Fat
  • 20gr Fine Salt
  • 2.5gr Whole Coriander Seeds
  • 2.5gr Ground Coriander
  • 1gr Freshly Grounded Black Pepper
  • 0.5gr Nutmeg, ground
  • 30gr Water
  • 30gr Worcestershire Sauce
  • 1 Large Garlic clove, grated
  • 2 Salted Casings (Pork intestines)


  1. Mix all the ingredients together, cover and leave in the fridge until ready to use-overnight if possible.
  2. Place the casings in water, to remove the excess salt and to make them easier to handle.
  3. Using a sausage machine or attachment (we used a plastic piping bag), feed the mince into the casing as per the instruction manual.
  4. Heat a pan with butter within, sear and cook the Boerewors in this smoking hot pan or on a braai. Serve immediately.