Chakalaka Boerewors

Name: Chakalaka Boerewors
Yield: 1 kg green weight
Cuisine: South African
Ingredients: 400 g Beef; 400 g Pork; 200 g Back fat or pork fat trimmings; 18 g Salt; 30 g Cider vinegar; 2 g Pepper; 40 g Onions, chopped; 0.5 g Nutmeg; 0.3 g Cloves, ground; 15 g Curry powder; 15 g Tomato ketchup; 0.5 g Ginger; 0.5 g Cayenne; 8 g Garlic, minced; 5 g Worcester sauce

🌭 Sausage Fresh sausage South Africa Beginner

By Christopher James

Lean / Fat

80/20

Casing

Hog 32mm

Curing salt

None

Ingredients

Batch size

Total meat plus fat. Everything below rescales.

Meat & Fat

Beef —

Pork —

Back fat or pork fat trimmings —

Cure & Seasoning

Salt —

Cider vinegar (added) —

Pepper —

Onions, chopped —

Nutmeg —

Cloves, ground —

Curry powder —

Tomato ketchup —

Ginger —

Cayenne —

Garlic, minced —

Worcester sauce —

Cure Safety

No curing salt in this one. Keep it refrigerated and cook it through.

Equipment

A grinder A sausage stuffer

The seasoning goes in between two grinds, coarse at 8 mm and then finer at 6 mm, which tightens the bind while keeping the texture boerewors is meant to have. Curry powder, onion, ketchup and vinegar all go in at that middle stage. It is stuffed as one long coil, rested overnight, and grilled fresh to 71C.

How To Apply It

This is a fresh sausage with no cure salt, so treat the two grinds and the mixing stage as the whole job. Combine the beef, pork and fat, grind coarse, fold in the salt and every spice including the onion, curry powder, ketchup, garlic, Worcester sauce and vinegar, then grind again through a finer plate to bring the mix together before stuffing.

Instructions

Grind Plate 8 mm (beef, pork and fat)

First pass keeps the texture coarse before the seasoning goes in.

Mix Time 5 min Temperature up to 4°C

Work in the salt, onion, curry powder, ketchup and remaining spices until evenly distributed and the mix feels tacky.

Grind Plate 6 mm (seasoned mix)

A finer second pass tightens the bind typical of boerewors.

Stuff Casing 32 mm

Stuff into hog casing as one long coil rather than linking into individual sausages.

Rest & equalise Time 12 hrs Temperature up to 4°C

Refrigerate to firm up and let the flavors settle before cooking.

Cook Internal temp 71°C

Grill, pan-fry or braai whole coils or cut lengths until fully cooked through.

Then What

Keep the coiled sausage refrigerated and cook it within a couple of days, or freeze raw if you are not using it soon. Always cook fully before eating since this is a fresh, uncured sausage.

About This Recipe

Boerewors is South Africa's everyday farm sausage, traditionally coiled and cooked over the braai. This version takes its name and seasoning from chakalaka, the curry-spiced onion and tomato relish served alongside it, instead of the coriander-led profile of classic boerewors.

Curing salts are toxic in quantities you could measure casually with a spoon. Weigh every dose and mix it through evenly. Adapted from Chakalaka Boerewors; all wording here is our own. We have not made this one ourselves yet, so treat the timings as a starting point.

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