Great excitement!  We are going Toronto for several days to attend our granddaughter A J’s wedding.  The wedding of A J and Sean will take place in a Northern summer camp.  The lake will be a beautiful setting for this summer wedding.    I’m packing the wedding gift and another special gift for our son-in-law Michael, Boerewors sausage.

Michael has a great affection for  South African sausages.    He gave me the  recipe from a friend in South African.  Take one cow,  one pig, etc.      Just a little more Boerewors than I want to deal with.      In our little French bistro we made sausages with a machine that has been in The Good Husband’s family for years.    A hundred years later and it still works.


2 pounds regular ground beef (not extra lean)

1 pound ground pork

5 generous tsp of whole coriander seeds

1/2 tsp whole cloves

1 1/2 tsp sea salt

2 tsp freshly ground black pepper

1/4 tsp freshly grated nutmeg

1 tsp ground allspice

1  tbs. brown sugar

1/4 cup red wine or dark vinegar

pork sausage casings, soaked in water (Ask your butcher for enough for 3 pounds of sausage.)


In a small dry sauce pan, over medium heat, toast the coriander seeds and cloves until brown.  Grind them in a spice grinder, or use a mortar and pestle.  Strain into a bowl (to remove the husks etc) and add the rest of the seasonings and sugar.

Put the meat in a very large mixing bowl.  Mix it together lightly with your hands.  Sprinkle the wine over the meat, then sprinkle the seasonings on the mixture.  Lightly mix with your hands and chill, covered, for at least eight hours or overnight.  (Be sure to scrub your hands and all bowls well with hot, soapy water.  Do no  cross-containment anything in your kitchen.  You are dealing with raw meat and you should be careful not to touch kitchen cupboard drawer pulls, fridge handles etc unless your hands are scrupulously clean)

If you’re making these sausages you obviously have a sausage machine.  Follow  your machines directions carefully.  Tie the sausages together in links as it comes out the machine.  Work bubbles out as you do this.  Now all you have to do is fire up the BBQ and be sure to cook the sausages completely.


8 thoughts on “HOW TO MAKE SOUTH AFRICAN SAUSAGE (Boerewors)

    • Cait, WE are so excited about the wedding and all the wonderful plans. The South African sausages is THE VERY LEAST we can do for Mr. Mike. He is so important and so loved by L & V.

    • My son-in-law who has spent a great deal of time in South Africa pronounced these “perfect”. There are a lot of recipes for these sausages – with everybody having a strong opinion that there’s is the ultimate recipe. It is all a matter of taste Joan. V.

  1. I just stumbled upon this post! I grew up with that sausage machine. As you know, we lived on an isolated, self-sufficient ranch and each year we made around 2,500 sausages and smoked many in an ancient Apache Rock Building on the ranch. I was not in a grocery store until after the age of 15. Oh for JOY!!!!!!!!! you brought back all sorts of memories!!!

    • Is there any doubt we are all connected, Tin Man! This black miracle maker belonged to Lars Great Grandmother. Lar is 7th generation Canadian. His family settled in the very German community of Kitchener Waterloo. At one time his family owned most of the area and many of the businesses. The family house was so old you could still see parts of the original log cabin. XXOO V

  2. New friends of ours made a “South African” breakfast for us over the holidays. It included these sausages — which they were actually able to buy somewhere in our local area! They were delicious — seeing these photos almost made me want to make them from the start!
    (Almost but not quite, too much work.) Love all this history and story.

    • You are right – making sausages requires a lot of work. It is pointless to just make a pound. The best way is to get together with a couple of friends and share the work and the booty. XX Virginia

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