How to Make Boerewors Sausage, South African Boerewors Sausage.

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Thanks for clicking onto the Boerewors Sausage video.
This video will go over a bit about the Boerewors where they come from, the sausage recipe, and how to make them.
If you guys like the video and recipe consider hitting subscribe for more sausage videos.
The Recipe:
Salt 18g/kg
Black Pepper 3.5g/kg
Ground Cloves 0.5g/kg
Nutmeg 2g/kg
Coriander 4g/kg
Vinegar or Wine Vinegar or Worchestire Sauce 20g/kg
Water 80g/kg
Binder 10g/kg
I hope you guys try it and like it!
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[@duncanhenry]

As always guys I enjoy reading your feedback and if you made the sausage. Look forward to reading your comments and ill do my best to get back to you if you have any questions!

[@newbachelor566]

boo ruh vors

[@fxly]

13:33 South Africans don’t wait for good weather to braai, trust me 😅

[@0Velocity]

Great videos Duncan and loving you detailed description of the process you follow. I’m from South Africa and I’ve been making and selling Boerewors since 2015 in Saudi Arabia, I only use Worcestershire sauce as it already contains vinegar :) Toasting the whole seed coriander just makes it a completely different sausage as whole. Trust me on that one ;) In South Africa we don’t skewer them or prick them as that will cause the juices to cook out when you have them on the braai :) Enjoy the Boerewors and looking forward to some more sausage making videos

[@duncanhenry]

Thanks Regardt! Yes since I put this video up I have done some learning, no binder was another no no in this video. Thank you for watching though and thank you for taking the time to leave a comment.

[@0Velocity]

@@duncanhenry yeah mate we all learn as we go along. I must say … I’m enjoying the detailed explanations in your videos. RE binder … all depends on your location and the mouth feel/texture of the final product … the traditional recipe uses no binder but there’s plenty commercial mixes available in South Africa that actually has binder factored into their meat blocks … I always say … make the sausage thats right and works for YOU ;) Enjoy your Braai mate Greetings from the Middle East

[@leahtiferetrabinovitz6518]

love watching these videos, Great Stuff!! i never tried Boerewors with Worcestershire, I'll have to give it a shot this week, sounds like a great idea

[@duncanhenry]

Thank you as always Leah. Ya there are a bit different than you average sausage. I hope you enjoy them!

[@lencawthraw6802]

Brilliant video again, thank you. Don’t struggle to say ‘Worcestershire sauce’ just say ‘Worcester sauce’ or simply ‘Lea and Perrin’s’ as we do in the UK.

[@markelliott6259]

Very refreshing to see a decent Boerewors video! A few mistakes from a traditional point of view. The main thing is that there is no primary bind in boerewors, it must be coarse (partly why we grind it on the larger plate). I know this is strange to other sausage products from north America and Europe but a coarse, loose sausage is what gives Boerewors its signature texture. We typically add the seasoning before the grind so that you dont need to mix it in after and lose the coarse texture. the other thing is that we typically use 28/32 or 32/34 casings. Larger is fine but not very common. Also, whole crushed coriander is a must, you wont find Boerewors in SA without whole coriander, preferably roasted. Excellent execution otherwise though! Very cool to see it becoming so popular overseas. PS, the pronunciation of "Boerewors" made me LOL :)

[@benpierce2202]

Excellent points and integrates well with what little I know about sausage making of this type.

[@thandekandlovu7010]

Hey, I have a question, how do I add seasoning before grind?

[@markelliott6259]

@@thandekandlovu7010 Hi. I typically cut up the meat in a size that would fit into my grinder. I then add the spice and mix it all up before I pass it through the grinder. The spice is then evenly distributed without needing to mix it in by hand. We then typically let the meat rest overnight to allow the spice to develop, you can do this before or after the grind. Sme people would grind and stuff on the same day but will only then allow the sausage to rest in the fridge overnight and develop flavour. I usually do the rest between grinding and stuffing so that cleanup is easier and I do it over a weekend as apposed to all in one day

[@thandekandlovu7010]

@@markelliott6259 thank you, I don’t know for some reason I thought it will be hard for the meat to go through the grinder with spices, but I tried it and it worked just fine. Letting the meat rest overnight is also a good idea, I did one bunch after 4 hrs and the other I did it the next day, can definitely taste the difference. Thank you 😊

[@philvogel6187]

Great video! I am from Stettler, and being South African, have been making Boerewors and Droewors all my life. The beauty of sausage making is-do what like and want. Bottom line is, coarse grind, binder -usually not but personal preference , coriander is the staple spice, but has to be scorched and grind (not fine). Consider a video on Droewors, a delicious dried sausage. Let me know if I can help!

[@duncanhenry]

Hello Phil, thank you for watching. Yes I posted this to a Boerewors page and did some learning. My future Boerewors will have the coarse grind and toasted coriander for sure. Ill need to do some research before I attempt the Droewors. Make sure I get it correct this time. Thanks again for watching though!

[@graemeniss4722]

It's a must to toast the coriander seed and not use normal ground coriander. Most use vinegar. We also don't put stick though when cooking as it will dry it out. Glad you gave it a go.👍

[@duncanhenry]

Thanks for the tips!

[@Eugene-th4ow]

Great recipe..cannot find any boerewors in the Philippines

[@nicbasso1488]

Hi, I stumbled across your channel a few weeks ago and I cannot stop watching it!!! AWESOME, informative, excellent and I can go on. Please do not stop!! Can you do some videos on whole ‘cooked’ hams like Black forest and maybe pastrami or similar types of processed meats? And a video on your front shop? Below is my opinion: There are many recipes for boerewors. People use brandy, vinegar and Worcestershire sauce but for traditional BBQ or like we call it “braai wors”, water is the best. Maybe a little WS. When you dry it for dried sausage you can add the acids and WS. You used to get the boerewors in thicker casings almost like a 30mm if not thicker and with cubes of fat. That is heaven!! You can also use lamb or mutton in the mix but always beef in the majority. How to pronounce BOEREWORS- Boe- as in BOO! R- as in the r in ramp e- as in the a in a box w- as in the v in vampire o- as the o in oral r- as ramp s- as the s in snake So you pronounce it - BOO-r-a-v-o-r-s Thank you for the excellent videos Nico- South Africa

[@BB9.3x64mm]

Nice video. I use Worcestershire sauce only in boerewors. But for drywors I use both Worcestershire sauce and Brown Vinegar - for preservation purposes as it gets hung to dry.

[@thewholewheat5010]

Looks good mate

[@fgrobler1342]

We just generally call it woester-sous Cube the meat and fat to about an inch, and mix in all spices and liquids Chill for an hour or 2 but don't freeze Grind no smaller than 6mm 1x time only Stuff and enjoy, no protein extraction, it's not how we do it Leaving it refrigerated for 24h just builds a better tasting profile Then you can play around with adding a little flavour like chilli, garlic, origanum or onion, but very little The coriander must be roasted and crushed I mix brown malt vinegar and the woester-souse 50/50 - best of both worlds I would add a little liquid smoke to one batch to get a little variety as a make n lot of boere wors Hope to see you make another batch💪

[@hansstrydom-yd9bu]

Hello Duncan. Very nice and delicious. As a South African will try your beef Boere wors recipe. Your ingredients are basically the same standards we use. Coriander is in fact the main ingredient. Also as a hunter I use the same recipe as for beef Boere wors . However, my pork ratio is 60/40. Usually game meat i is very lean (no fat). For me 60/40 just gives that little extra juicy flavor. I also use the 28/32 casings also of which looks good on the eye. I really enjoy looking at your videos and demonstrations. THANK YOU. Fourways. Sandton. South Africa.

[@Marius-eu8dh]

Excellent, thank you!!!

[@duncanhenry]

Glad you enjoyed it!

[@longllamas]

Wors is pronounced like 'force' with a hard 'v' in front of it, and a rolled 'r. Same with' boere', you weren't too far off, but need to roll the 'r alot more. worchester sauce is the most common acid added, but brown malt vinegar comes in at a close second. Alot of people do a combination of the two.

[@mishekmupandawana7400]

Thumbs up from me! If I lived near you I would be a customer for sure.... I generally use more coriander - about 8g per Kg (always pre-scorched) and less salt - about 9g per Kg. I use a 1:1 mix of worcester sauce and white vinegar as it makes a nice balance. The next time I make it, I will try your way. Starting from my basic mix, I have been known to add anything from Islay Whisky to Vodka to Mampoer(illicit peach brandy/moonshine) just to add a bit of extra flavour :) P.s. We say it "Boo-rA-Vorz"

[@alunt2003]

I'm going to make Boerewors tomorrow, following your recipe. btw. it's pronounced 'Woo Stir' sauce

[@whatcouldgowrong6224]

I'm going elk hunting next December. I'm excited because six people family and friends people drew tags. That's potentially 24 quarters of elk. I have butchered a few elk. I going to make alot of sausage, bratwurst, ect. Im inexperienced and haven't made anything past stakes and burgers so should be fun.

[@duncanhenry]

Holy smokes man you could be busy busy. That's a lot of work, but elk is so tasty I wish you guys luck!

[@bbqmoonshine1630]

Either vinegar or worcester sauce, but we mix the spice with the meat before grinding, course grind then overnight after stuffing to mature

[@paulstemmet2626]

Hi I’m from SA and had a set up similar to yours and made plenty boerewors and plaaswors every day

[@paulstemmet2626]

Sorry cut off, boerewors contains 2 beef to 1 pork 20%fat content. Pork butt and beef chuck are good cuts to use. We use a no 28 pork casing for filling and a tip for those who battle to fit casing, put some filling through the nozzle just to the tip and this will help to pull it on the nozzle. A little pork back fat small dice helps to make a juicy mix, i believe some people add beef fat from the rump or sirloin if the meat is to lean. Vinegar brown spirit ( malt ) is the one if possible not too much or the acid may dry the sausage and ua

[@paulstemmet2626]

A good dash of Worcestershire sauce mixed with the vinegar gives a great taste. Boerewors is the only raw sausage in the world in my time that was legislated as to the contents and strictly controlled by visiting government health inspectors. Plaaswors on the other hand also a tasty well liked bbq ( braai wors ) sausage was much more flexible on the contents and hence affected prices making it cheaper and more affordable for many. Hope this advice gives some insight and help making it, enjoy.

[@asifparker7380]

You must say the s at the end Duncan Boere-wors 😉

[@bradieblanchard7887]

Cool video!

[@duncanhenry]

Glad you enjoyed it!

[@robertlong4118]

Speaking of South Africa. How about dome Biltong . Please Thanks Duncan

[@mthunzimthunzi1259]

Boere wars.....sounds good.

[@ferdiebarnard7436]

Hey bud, good on you mate. I'm from South Africa and I prefer Worscester with a splat of brown vinegar. Just vinegar is too acidic. Regards.

[@duncanhenry]

Hey Ferdie, thanks for watching. I appreciate it. I have defiantly done some learning on the Boerewor after posting this one. Cheers.

[@MikeOchtman]

Don't know who taught you to skewer them, I've never seen anyone doing it. A South African takes pride in getting the wors fully cooked and well-browned without getting any holes in the casing. On resting, the juices redistribute in the meat making a juicy, tender sausage with very little dripping. Dried out wors is an embarrassment 😂 A little ketchup and yellow mustard and caramelised onions on a hot-dog bun with a piece of wors is a common and delicious street food all over SA, and very popular at a braai (SA version of bbq) too.

[@fxly]

Exactly, would get a warm klap from your dad if you pierced the casing 😂

[@MikeOchtman]

In Britain they have a Cumberland sausage made of pork mince with sage and nutmeg, and those are cooked on a skewer. Boerewors is mostly beef, and flavored with coriander and pepper.

[@coeniebre]

mix of vinigar and Woustershire sause, I prefer Balsamic vinigar

[@staceymorrison1973]

Where do you get those long cases from? And a great recipe. I was just in South Africa 4 months ago. The sausage was great

[@duncanhenry]

Thank you i'm glad you like the recipe. I get my casings from a company called unipac up in Canada.

[@squashedbanana001]

Hey. Been in Canada for a little over a year and wasn't 100% sure how to make it myself. Regarding pronunciation a W, in Afrikaans, is pronounced like a V so its kinda like boo-ruh-vors. Also boerewors isn't the plural of boerewor... got to add the S at the end. Thanks for the great video.

[@ayeshabuckus4813]

And then theres the Indian South African sausage...finely ground with indian spices and fiercely hot. New subscriber here...love the video's...learning alot from you..I'm also new to sausage making at home....let me know if you're interested in making the Indian style of sausages 👍

[@duncanhenry]

I am very interested! I love Indian food, to be honest though I don't have much experience making it.

[@asifparker7380]

Add some garlic ginger, crush green chilli, and fresh green coriander optional extra paprika

[@lforet]

I'm just getting into making sausage. I inherited a grinder and stuffer from a close friend who passed away. Any chance I can get a recipe for a Texas-style smoked sausage like you would find in a grocery store? (Obviously without all the phosphates) We are going through a great shortage in South Carolina of most types of sausage so I would love to learn how to make that one as I use it in many recipes.

[@duncanhenry]

Nice well its a pretty fun hobby. Its tough for me to know exactly what your talking about to get you a good answer. Reason being there are lots of different types of sausage in texas and they change depending where your at. Lots of bbq joints have pretty simple sausage though its usually Salt, Pepper, Cayenne, Binder, and Cure. You can add things from their basically.

[@ppainterco]

We used to have a South African restaurant. Sadly, they didn’t make it through COVID19. I miss their Boerewors. I tried making a different recipe but it didn’t have the right flavor and was dry. I’ll put this in my queue of recipes to try. “Wors” is Afrikaans for sausage. Plural is “Worsies”.

[@MikeOchtman]

Diminutive is worsie. Worsies is plural for small sausages, think chipolata size. Plural for wors is wors.

[@JermaineGertse]

only the diminutive form of 'wors' has a plural form. Otherwise Boerwors doesn't have a plural

[@matthewfrance3208]

hey there. love watching your videos. could i get some of your wisdom on how you clean,maintain and store your grinder plates and blades please. do you just store them in the freezer or is storing them in a container with rice a good idea. do you recommend oiling them before storing? and if so whats a good oil or spray to use but would i still oil them and put in rice or is oil not neccessary when leaving in rice? sorry for all the questions and thanks again for all your vidoes

[@duncanhenry]

Hey there Matthew, you bet. You want to sanitize after cleaning in something like bleach. Then you want to dry them well. If they are high quality they will be made of stainless or a heavy stainless coating. You can then store them in a dry clean place. If you are worried about them rusting use a little mineral oil on them. No need to store in rice or the freezer.

[@matthewfrance3208]

Just out of curiosity could i just use pork and beef mince ? Say 20% fat ground beef mince and maybe 12-15% pork? ground mince

[@matthewfrance3208]

Hey Duncan. Hopefully you can help me. I made a batch of boerwors (4kg), everything went well. I used a 1kg pork leg and 2.2kg of beef brisket and 500g back fat.. seasoned and used worsteshire sauce and vinegar (250ml combined) and half a cup of water. Looked great till I cooked a bit and it was crumbly and dry. Is there anyway I could rescue it? Maybe take them out of the casings and add more fat and water ,mince again so it turns out juicer and like a sausage should? What's your thoughts. Ty again

[@duncanhenry]

The fat ratio would be right on your mix. When adding worsteshire and vinegar they both have acids in them that de-nature the protein. You may need to add a binder and mix a little more thoroughly to avoid the crumbly sausage. You could take it out and mix it more, you could add a little more fat if you had a leaner brisket for juiciness. Your fat should be close though.

[@paulstemmet2626]

Try using pork butt ( which is actually shoulder ) and beef chuck which are a much juicier meat, both those cuts you are using allthough they have fat are quite dry pieces of meat and also massage your meat lightly this releases the proteins in it that helps binding.

[@JermaineGertse]

Could also be that your casing wasn't sealed properly after filling. Then you cooked it and all the fat escaped. Boerewors mustn't be pierced. It can dry out fast if the fat runs out. Also boerewors normally is the last to be cooked on the Braai. It just needs the residual heat from the coals. You may have overcooked it.

[@hairyface7900]

Definitely W sauce😂

[@pintojunky]

Dude - these are some nice "Boeries" south african here. No need to make caveats - You make em like you like em! that is the beauty of boerewors. Love your channel1

[@me446]

Hi Henry, I suck at math, so I have a question. How do you determine how much fat to add to lean meat to reach a specific percentage of fat in the total quantity? For ex. I have 1kg lean pork and i want to add fat to reach 30% fat in the final product. Is there a specific formula? Thank you!

[@duncanhenry]

There is a couple ways yes, but for the short answer in 1kg of sausage you need to have 300g of fat to get 30%

[@andrewkhunou8465]

Hey Duncan how much beef and pork did you use ,I know you said 6kg can you break it down

[@duncanhenry]

Hey Andrew I usually do around 70% Beef 30% Pork. So in the video example it would have been something close to 4kg beef 2kg pork

[@bbqmoonshine1630]

We want it crumbling do not mix until protein extraction

[@barrytipton1179]

I used love these in Pretoria in late 1960s tried x2 in uk first lot were far too fiery with chillies even son in laws said too hot…. Tried some this year bit too many cloves nowt like I’ve had in Pretoria

[@duncanhenry]

Thanks for sharing. Give these a go see what you think!

[@odinociai]

Pretty much like the chorizo argentino.

[@duncanhenry]

I hear those are only 2nd to top quality steak in Argentina?

[@willemventer3935]

Boerewors are not formed into links but rolled into a nice circle , your local butcher cuts as much as the customer wants. PS I personally don't like the worcestersauce . 😃I am from RSA

[@wynandcronje4697]

Just plain brown vinegar dont use anything else or water is ok

[@yippikiyay197]

Did you add any ice or water?

[@duncanhenry]

You betcha 80g/kg

[@iantheinventor8151]

The recipe doesn’t say how much meat is used in the recipe 🤔

[@thejacobhill]

That was the longest natural casing I've ever seen..

[@newbachelor566]

boo ruh vors

[@duartecfaria]

Kak man

[@andrewshort7207]

just call it wors pronounced horse with a v

[@canast74]

Talking toooooo much