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Boerewors is a huge coiled sausage made up of many kinds of meat, but the most popular being beef and pork, with a selection of spices like coriander seeds, nutmeg, cloves, allspice, and black pepper. But for it to be an authentic boerewors it must always contain beef.

The word Boerewors comes from Boer (farmer) and Wors (sausage) so the Boerwors literally means “farmers sausage”

If you don’t have access to a mincer and sausage stuffer, you could try and make up the mix using minced beef and pork and then hand it over to your local butcher to stuff.


  • 1 kg beef
  • 500gm fatty pork (belly or shoulder)
  • 1 Tbsp coriander seeds
  • 1 tsp cloves
  • 1 tsp cracked pepper
  • 1/2 tsp allspice
  • 1/2 tsp cloves
  • 1 tbsp salt (20 gm per kg of meat)
  • 1 tsp brown sugar
  • 2 tbsp malt vinegar
  • 1 length hog castings

Run the beef and pork through a chilled mincer attachment on a medium grind.
In a bowl combine the meat with the rest of the ingredients, mixing well. Placing back in the fridge to keep cold whilst you get the sausage skins ready.

Wash the hog casting well under cold water before treading onto your sausage filler nozzle. Tie a knot in the end before slowly filling the skin making sure it is packed tightly without any air pockets.
Once you have finished all the mince, place the coil onto a cleaned surface and tie the end to finish.
If you can, hang the sausages in the fridge for 3 hours before cooking.

Cook in cast iron pans over medium heat until just cooked. Serve with whole-grain mustard, breads and I love some gherkins and maybe some kale slaw — but that’s not traditional.