Flavorful South African Braai Boerewors Sausage Coil Recipe
A traditional South African sausage coil made from a blend of beef and pork, seasoned with coriander, black pepper, and other spices, grilled to juicy perfection. Perfect for outdoor gatherings and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: South African
Ingredients
Scale
- 1 pound (450g) beef mince
- 1 pound (450g) pork mince
- Natural sheep or beef casings, soaked and rinsed
- 2 tablespoons fresh coriander seeds, toasted and crushed
- 1 tablespoon freshly ground black pepper
- 1 teaspoon freshly grated nutmeg
- 1 tablespoon dried thyme
- 2 teaspoons sea salt
- 2 tablespoons vinegar (malt or apple cider vinegar)
- ½ teaspoon optional chili flakes
- ¼ cup (60 ml) cold water
Instructions
- Toast and crush the coriander seeds: Heat a dry skillet over medium heat and toast the coriander seeds until fragrant, about 2 minutes. Let cool, then crush lightly using a mortar and pestle or spice grinder.
- Mix the meat and spices: In a large bowl, combine the beef and pork mince. Add the toasted coriander, black pepper, nutmeg, dried thyme, salt, chili flakes if using, and vinegar. Pour in the cold water to keep it moist. Use your hands to mix everything thoroughly, about 3-5 minutes, until the mixture feels sticky and well combined.
- Prepare the casings: Rinse the natural sausage casings under cold water, running water through the inside to remove any salt or residue. Soak for 30 minutes in warm water to make them flexible.
- Stuff the sausage: Fit the casing over the sausage stuffer tube, leaving a few inches hanging off the end. Gradually fill the casing with the meat mixture, being careful not to overstuff. Leave some slack to form the coil. Once filled, tie off the ends with kitchen twine.
- Form the coil: Lay the sausage out on a flat surface and gently twist it into a coil shape. Tie the coil at several points with twine to keep it intact during grilling.
- Preheat your grill or braai: Set up for indirect heat if using charcoal, or medium heat on a gas grill (around 300°F / 150°C).
- Grill the boerewors coil: Place the coil on the grill and cook for 20-25 minutes, turning every 5 minutes to get an even char without flare-ups. Cook until the internal temperature reaches 160°F (71°C).
- Rest before serving: Let the sausage rest for 5 minutes after removing from the grill to lock in the juices.
Notes
Keep the meat cold before mixing and stuffing for better binding. Avoid overstuffing the casing to prevent bursting. Use indirect moderate heat and turn the coil gently every 5 minutes for even cooking. Let the sausage rest after grilling to lock in juices. Natural casings are preferred for authentic texture. This recipe is naturally gluten-free when using proper casings and spices.
Nutrition
- Serving Size: About 4 oz (115 g) p
- Calories: 280320
- Fat: 22
- Carbohydrates: 12
- Protein: 22
Keywords: boerewors, South African sausage, braai, sausage coil, grilled sausage, outdoor cooking, traditional recipe