Homemade farm-style boerewors coil braaied over charcoal with pap

Homemade Beef Sausage Recipe | South African Farm-Style Boerewors Cooked Over Fire

Byjason@traveltrailstastes 
I make traditional South African farm-style pure beef boerewors — the way his cousin Willem taught him on the cattle farm in Stella, in the region they call the Texas of South Africa. Why This Farm-Style Boerewors Recipe Is The Best I've Ever Tasted. I visit the legendary Calvinia Vleis butchery where manager Witzsche explains what makes great boerewors great. No pork. No shortcuts. 70/30 beef chuck to brisket fat. Toasted coriander. The old farm way. Then braaied over the coals with pap and sous.

Homemade Beef Sausage Recipe | South African Farm-Style Boerewors Cooked Over Fire

Pure beef farm-style boerewors the way my cousin Willem taught me on the cattle farm in Stella – the Texas of South Africa. 70/30 chuck to brisket fat, toasted coriander, cloves and nutmeg. No pork. Coarse-ground and braaied over medium coals with pap and sous.Author: Jason | Travel Trails Tastes
Print Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Servings: 20
Cuisine: South African
Ingredients Equipment Method Notes

Ingredients
  

  • Meat: 2.6kg beef chuck cubed 25-30mm, 1.125kg beef brisket fat, cubed 25-30mm
  • Liquid: 375ml ice-cold water 60ml brown vinegar
  • Seasoning: 56g coarse sea salt 26g coriander seeds (toasted, cracked), 10g coarse black pepper, 3g ground cloves, 4g ground nutmeg, 12g brown sugar
  • Casings: 26/28mm sheep or hog casing

Equipment

  • 1 Meat grinder 8-10mm plate
  • 1 Sausage stuffer

Method
 

  1. Cube meat/fat to fit grinder, freeze 30-45 min until very cold but not frozen.
  2. Toast coriander 2-3 min, cool, crack coarse. Mix all dry seasoning.
  3. Mix ice water + vinegar + sugar, keep chilled.
  4. Grind meat/fat together through 8-10mm plate. Re-chill if it warms.
  5. Sprinkle seasoning over mince, pour over liquid. Mix 3-5 min until sticky/tacky and clings to hand.
  6. Fry a small patty, taste and adjust salt/pepper/coriander/vinegar.
  7. Rinse casings, flush inside, soak 30 min in lukewarm water.
  8. Stuff firmly without air pockets into continuous coil (traditional).
  9. Rest overnight covered in fridge on rack/paper.
  10. Braai over MEDIUM coals until browned and juicy, don’t burst. Serve with pap and sous.

Notes

Keep everything ice-cold – this is the secret to texture. Coarse salt gives pops of flavour – don’t use fine table salt. Halve recipe for smaller batch.

Why 70/30 beef chuck to brisket fat?

Brisket fat melts into marbling vs staying whole.

Can I use pork?

This is pure beef farm-style, pork changes texture.

Why ice-cold water and vinegar?

Extends shelf life and helps spices bind.

Hog vs sheep casing?

Sheep 28mm is thinner/softer, hog 28-36mm is thicker chew. It’s your choice. Either will work.

Want to see more local South African cooking methods check here for Oupa’s Potjie and South African Vetkoek