Botswana Boerewors - Easy Ground Beef Ground Pork Recipe

Welcome to the heart of Southern African flavor! Today, we’re diving into the delicious world of Boerewors, a beloved sausage that’s a true staple at any braai (BBQ) or family gathering. While its roots are in South Africa, this amazing sausage is cherished across the region, especially in Botswana, where its rich, savory taste is celebrated with passion.
Boerewors, meaning "farmer's sausage," is known for its distinct coarse texture, a robust blend of beef and pork, and aromatic spices like coriander, nutmeg, and cloves, all brightened by a tangy splash of vinegar. Forget complicated equipment! Our authentic Botswana Boerewors recipe is specifically designed as a ground beef ground pork recipe, meaning you can create this culinary masterpiece right in your kitchen with everyday ingredients. Casings are totally optional, so don't let that stop you from enjoying this incredible minced meat recipe. Get ready to make a truly flavorful and satisfying main meal that tastes like a trip to Botswana!

Ingredients

• Meat & Fat
• 1.5 lbs (680g) ground beef (80-85% lean)
• 0.5 lbs (225g) ground pork (70-75% lean)
• Quick Note: If you're starting from whole cuts, you'd cut them into strips and grind them with a coarse plate, but the total weights above stay the same.
• Spice & Seasoning Blend
• 2 tablespoons whole coriander seeds, toasted
• 1 teaspoon freshly ground black pepper
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• 1 tablespoon fine sea salt
• 1 teaspoon granulated sugar (optional, for balance)
• Liquid & Tang
• ¼ cup apple cider vinegar (or dark vinegar like malt or brown vinegar for a deeper tang)
• 1 tablespoon red wine (optional, for a subtle richness, connecting to some traditional SA recipes)
• Casings (Optional)
• 2-3 feet natural hog casings, rinsed thoroughly and soaked in warm water for at least 30 minutes
• Note: If you don’t have casings, no problem! We’ll show you how to shape the mixture into delicious log-shapes or thick coils in the method.
• Only Ground Beef? You can make an all-beef boerewors! To keep it juicy, use 80/20 ground beef, or add a few tablespoons of beef suet or even some ground pork fat if you can find it.
• Only Ground Pork? It won't be traditional boerewors, but you can still make a delicious "farmer's sausage" with similar spices. Use a fattier pork mince (around 70-75% lean) and increase the coriander slightly.
• Adding Lamb or Game? Absolutely! You can substitute up to 30-40% of the beef or pork with ground lamb, venison, or other game for an exciting flavor twist. Just ensure the overall fat ratio remains similar.

Directions

1. Toast & Grind the Spice Blend
   1. Place the whole coriander seeds in a dry skillet over medium-low heat. Toast gently, stirring frequently, until they are fragrant and lightly golden, about 2-3 minutes. Be careful not to burn them – burnt coriander tastes bitter!
   2. Remove from heat and let cool completely.
   3. Once cool, combine the toasted coriander with black pepper, nutmeg, cloves, allspice, salt, and optional sugar in a spice grinder or mortar and pestle. Grind until you have a fine powder.
2. Prep the Meat
   1. In a large, very cold mixing bowl, combine the ground beef and ground pork. Gently break up any large clumps. The mixture should look well-marbled, indicating a good fat content.
   1. If starting from whole cuts: Cut your chilled beef and pork into strips that fit your grinder. Grind once through a coarse plate (e.g., 6mm or ¼-inch). Return the ground meat to a very cold bowl.
3. Mix Everything Together
   1. Sprinkle the prepared spice mix evenly over the ground meat.
   2. Pour in the apple cider vinegar and optional red wine.
   3. Using your hands (or a sturdy spoon), gently but thoroughly mix all the ingredients. The goal is to distribute the spices evenly without overworking the meat. Mix just until everything is combined and the mixture starts to feel a bit sticky, but not pasty. You want to keep that coarse, juicy texture.
   4. Cover the bowl and chill the mixture in the fridge for at least 1-2 hours, or ideally overnight. This allows the flavors to meld and the meat to firm up, making it easier to handle.
4. Stuff or Shape the Sausage
5. With casings: If using casings, thread them onto your sausage stuffer's nozzle. Gently feed the chilled boerewors mixture into the stuffer, filling the casings evenly without air pockets. Don't overfill! As the sausage emerges, coil it loosely onto a platter or baking sheet.
6. No casings: If you don't have casings, no worries! Divide the chilled boerewors mixture into portions (about ½ cup each). Shape each portion into a long log (like a thick hot dog) or flatten it into a thick patty. You can also form it into a coil shape and wrap it loosely in plastic wrap to help it hold its form. Chill these shaped sausages until firm.
7. Rest the Boerewors Whether coiled in casings or shaped by hand, let your boerewors rest, uncovered or loosely covered, in the fridge for several hours or overnight. This crucial step further develops the flavors and improves the texture, especially for casings.
8. Cook the Boerewors (Main Focus: Grill/Braai) Bring the boerewors to near-room temperature for about 15-20 minutes before cooking.
9. Primary Method (Grill/Braai): Preheat your grill to medium heat. Place the boerewors coils or logs on the grill, ensuring they don't overlap too much. Cook for 10-15 minutes, turning occasionally, until they are beautifully browned all over and cooked through. For safety, a pork-inclusive sausage should reach an internal temperature of 160°F (71°C). Coil the sausage loosely on the grill so it cooks evenly and doesn’t burst.
   1. Quick Note (Pan-frying): You can pan-fry a coil or logs in a heavy skillet over medium heat with a touch of oil, turning frequently, until cooked through.
   2. Quick Note (Oven-roasting): For a hands-off approach, place boerewors on a baking tray and roast in a preheated oven at 375°F (190°C) for 20-25 minutes, flipping halfway, until cooked.
10. Rest & Slice/Serve Once cooked, transfer the boerewors to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, keeping your sausage moist and delicious.
11. Slice into chunky pieces or serve the coils whole on a platter. Enjoy!