Traditional Boerewors

Every butcher in the country will have their own version of this iconic sausage. We use beef forequarter (as it has the perfect meat-to-fat ratio) and lamb. You will find a lot of modernised versions of this on the shelves lately – this recipe is an old-school approach, which has the intention of celebrating the actual flavour of the beef. Coriander seeds are about as traditional as it gets. They are (and should always be) synonymous with boerewors!