Recipe: Boerewors is king on National Braai Day


Bushmans Kloof’s talented chef Floris Smith’s traditional boerewors recipe will earn you plenty of kudos around the fire on ‘National Braai Day’.


There’s nothing like the delicious smell of real home-made boerewors (sausage) sizzling on an open flame to remind us that we’re all South African. Bushmans Kloof Wilderness Reserve & Retreat’s talented chef Floris Smith’s traditional boerewors recipe will earn you plenty of kudos around the fire on ‘National Braai Day’. His take on one of the country’s best loved gourmet traditions reflects his love for fresh, home-style comfort food that is so typical of South African dishes. No surprise then that our guests can’t get enough of the creative dishes that make their way onto his menus at the lodge. Floris is a maestro at capturing the natural flavours of the surrounding landscape of the Cederberg and enhancing every taste, texture and flavour to perfection.

We invite you to take part in National Braai Day on Wednesday 24 September. Unleash your inner chef and craft your own home-made boerewors – Bushmans Kloof style. Gather friends and family and unite around the fire for a day of celebration while the designated ‘braaimaster’ tends to the most important part of the day – the 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
  • 30ft pork casing


  • Trim the meat and fat of all excess sinew and cut into cubes.
  • Mix the beef, pork and fat in a large dish and season with the salt, spices and Worcestershire sauce.
  • It is important that the meat products and the tools you will be using are very cold, especially the fat. Before you start, put the meat mixture and your meat grinder and bowls into the freezer for approximately 1½ hours.
  • 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.
  • Refrigerate again for approximately 30 minutes before putting the meat into the pork casing.
  • To stuff your sausage, take out some of the casings and immerse them in warm water.
  • Slip a casing onto the stuffing tube and leave a ‘tail’ of at least 6 inches off the end of the tube – you’ll need this to tie off later.
  • Take the meat from the freezer and start stuffing it into the stuffer. Keep your meat mixture chilled over ice or in the freezer if you are doing it in batches.
  • 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.
  • As the meat comes out of the stuffer, use your one hand to control how quickly the casing slips off the tube. This does take some practice, so be patient if this is your first try.
  • Once you have stuffed all the meat into the casings, tie off the end in a double knot. You can also use fine butcher’s twine.
  • Your boerewors is now ready to braai!

Yields approximately 8kg

And our Roosterbrood recipe makes the perfect accompaniment to this dish.

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