South African recipe Oumas Boerewors

Boerewors is a traditional Sausage made in South Africa from mixture of minced pork, beef, mutton or goat meat and spiced with a mixture of coriander, nutmeg, black pepper and cloves. This South African sausage is filled in natural hog or sheep casings and then barbequed over coals. In South Africa a barbeque is called a “Braai”. Traditionally most people would mix their own spice mixture that was passed down from generation to generation but is becoming more and more fashionable to rather use a batchpack of spices. South Africa’s favourite Boerewors spice is called Oumas Boerewors (Translated as Grandmother’s sausage).

The recipe of Oumas Boerewors


  • 3kg beef topside, cut into cubes
  • 3kg pork loin, cut into cubes
  • 1.75kg pork fat, cut into cubes
  • 65g coriander seeds, crushed
  • 5ml cloves, ground
  • 65ml salt
  • 10ml black pepper, ground
  • 5ml nutmeg, ground
  • 65ml Worcestershire sauce
  • 90ml spirit vinegar
  • 9m hog or sheep casing

Instead of loose herbs and spices you can also use 1 x Oumas Boerewors spice Batchpack.


  1. Mix the beef, pork and fat in a large dish and season with salt, spices and Worcestershire sauce.
  2. It is important that the meat products and tools are very cold. Before you start, put the meat mixture and your meat grinder and bowls into the freezer for approximately 1½ hours.
  3. Once the meat mixture and the meat grinder have been chilled for the recommended amount of time, put the meat through the meat grinder and sprinkle with spirit vinegar.
  4. Refrigerate again for approximately 30 min before putting the meat into the hog or sheep casing.
  5. To stuff your sausage, take out some of the casings and immerse them in warm water.
  6. Slide a casing onto the nozzle and leave a ‘tail’ of at least 15 cm off the end of the nozzle – you’ll need this to tie off later.
  7. Take the meat from the freezer and start stuffing it into the filler. Keep your meat mixture chilled.
  8. Start the stuffing process. You’ll notice that air will be the first thing that comes out which is why we don’t tie off the casing in the beginning, so that it doesn’t tear.
  9. As the meat comes out of the filler, use your one hand to control how quickly the casing slips off the nozzle. This does take some practice, so be patient if this is your first try.
  10. Once you have stuffed all the meat into the casings, tie off the end in a double knot.
  11. Recommended to hold in the fridge for 24 hours.
  12. Your boerewors is now ready to braai! Barbeque it on medium warm coals and enjoy!

A typical Braai in South Africa consists of Boerewors, Lamb or Pork Chops and/or Steak.

Traditionally the following dishes are served with a Braai:

  • Pap and Tomato Relish
  • Braai broodjie (Coal Roasted sandwich) and/or
  • Potato Salad

“Pap” and a tomato relish.
Pap is the South African name for maize porridge, similar to polenta. Pap is served as “Stywe pap” (firm) or “krummel pap” (crumbs) , depending on your geographical area.

“Stywe Pap” 
Mix 1 cup maize meal flour with 3 cups of boiling water and a teaspoon of salt. Cook over slow heat for approx. 20 mins. 

Tomato relish

  • 10g Garlic Cloves – crushed
  • 25g Fresh ginger – pulp
  • 50g Red Onion – chopped
  • 10g Fresh Chilli
  • Fry all above together until fragrant
  • Add in 1 cup Crushed Tomato and heat through


  • Take two slices of bread of choice
  • Add sliced tomato, sliced onion, sliced cheese and season with salt and pepper.
  • Close the sandwich and add to a braai grid
  • Braai over medium coals, turning regularly until light brown