Namibian boerewors is a much loved part of Braaivleis or BBQ.
It is a South African influence on Namibian cuisine. It is a staple now in Namibia.
I actually made the sausage from scratch and it was a fun and somewhat challenging experience. The nice part of it is you decide what you put in the sausage. I chose beef and pork and used pork belly for the speck. You can decide the ratio of fat and flavors that you want.
I had a bit of challenge stuffing the sausage as I did not have the sausage stuffer attachment for my Kitchen Aid. I ended up using a pastry filler and it worked okay but my casings broke several times which was the challenging part of the sausage making.
I would definitely encourage you to get a sausage stuffing attachment. Here is an option if you don’t have a sausage stuffer. Please note this is an Amazon affiliate link and I do get a small commission, however it does not affect the price you pay.
Namibian Boerewors (Sausage)
- 1 lb. beef
- 1 lb. pork
- 1 lb. pork belly skin removed
- 1 Tablespoon ground coriander from whole seeds
- 1/2 teaspoon ground clove
- 1/2 teaspoon nutmeg
- 1/4 cup brown sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons vinegar
- Cut the meat into cubes and place in a bowl.
- combine the spices and seasonings.
- Run through the meat grinder
- Add in the fat (pork belly that is cut into pieces)
- Add in the vinegar.
- Run all through the meat grinder to a small mince
- Stuff the casing into a long serpentine
- Cook over an open flame or grill until cooked through
- Enjoy with a beer,some pap en veggies, and some good friends for a great Namibian meal