Braai Boerewors

Fragrant with warm spices like coriander, cloves, and nutmeg, these South African sausages are a smoky, savory celebration of bold flavors. Coarsely ground beef and pork create a rustic texture that grills beautifully over open flames, bursting with juicy char. A quintessential braai centerpiece that brings friends and family together around the fire.

Ingredients

2 pounds (900 grams) beef chuck, coarsely ground

1 pound (450 grams) pork shoulder, coarsely ground

2 tablespoons (12 grams) ground coriander

1 tablespoon (5 grams) ground cloves

2 teaspoons (4 grams) ground nutmeg

1 teaspoon (2 grams) ground allspice

1 teaspoon (5 grams) black pepper

2 teaspoons (12 grams) salt

1/2 teaspoon (1 gram) cayenne pepper

3 cloves garlic, minced (9 grams)

1/4 cup (60 milliliters) ice water

2 tablespoons (30 milliliters) brandy or apple cider vinegar

32 inches (80 centimeters) hog casings, soaked in lukewarm water for 30 minutes

2 tablespoons (30 grams) pork fat or lard for grilling

Instructions

Combine the ground beef and pork in a large mixing bowl and place it in the freezer for 15 minutes to keep the meat cold during mixing, which helps achieve the coarse texture.

Add the coriander, cloves, nutmeg, allspice, black pepper, salt, cayenne pepper, and minced garlic to the cold meat and mix gently with your hands until just combined, about 2 minutes, avoiding overworking the mixture.

Add the ice water and brandy or vinegar to the meat mixture and mix until the liquid is fully incorporated and the mixture feels slightly sticky, approximately 1–2 minutes.

Fill a sausage stuffer with the meat mixture and carefully feed the soaked hog casings onto the stuffer nozzle, leaving about 2 inches (5 centimeters) at the end.

Stuff the casings slowly and steadily, applying gentle pressure to fill them evenly without air pockets, then twist the filled casing into 4–5 inch (10–12 centimeters) links and prick each link gently with a needle to prevent bursting.

Let the boerewors rest in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld and the casings to set.

Prepare your braai by building a fire with hardwood charcoal or wood, allowing it to burn down to medium-hot coals with a light ash coating, approximately 45 minutes.

Oil the grill grates lightly and place the sausages directly over the coals, spacing them about 2 inches (5 centimeters) apart to allow heat circulation.

Grill the boerewors for 15–20 minutes total, turning frequently every 2–3 minutes with tongs to ensure even cooking and charring, until the casing is deeply browned and cracked and the internal temperature reaches 160 degrees Fahrenheit (71 degrees Celsius).

Remove the boerewors from the fire and let rest for 2–3 minutes before serving with white bread or pap, and traditional accompaniments like piri-piri sauce, mustard, or chutney.