Crafting the Perfect Boerewors: Choosing the Best Pork and Beef Cuts
- cstynder
- Apr 23
- 2 min read
Boerewors, the beloved South African sausage, is all about balance—rich flavors, the right fat content, and a texture that gives you that satisfying bite. While some recipes use only beef, blending pork into your boerewors adds juiciness and complexity. Let’s dive into the best meats, and what we use at ToBraai to craft this flavorful delicacy.
The Role of Beef in Boerewors
Beef forms the backbone of most boerewors recipes, providing structure, chew, and deep, savory flavors. But not all cuts are equal—some work better than others.
Chuck – This cut has the ideal balance of meat and fat, ensuring juicy, flavorful boerewors, and is what we use here at ToBraai.
Brisket – Known for its rich beefiness, brisket adds a hearty, deep flavor. However, it can be a bit lean, so it’s best used alongside fattier cuts.
Short Rib – If you want extra richness, short rib provides a buttery taste thanks to its well-marbled fat.
Topside or Silverside – These are leaner options and can help balance the fat levels, especially if using fatty pork cuts.
Why Add Pork?
Pork enhances moisture and tenderness, making your boerewors succulent without being greasy. When selecting pork, go for cuts with a good meat-to-fat ratio, while also taking into account your beef choice.
Pork Shoulder (Boston Butt) – This is your best bet! And is the cut we choose here at ToBraai. It has the perfect blend of lean meat and fat, ensuring juicy sausages.
Pork Belly – If you need extra fat to balance lean beef cuts, pork belly brings that rich, melt-in-your-mouth goodness.
Pork Leg – A leaner option, good for lightening up the sausage while keeping a nice bite.
Finding the Right Fat Balance
Boerewors should be around 20–30% fat content to achieve the best texture. Too lean, and the sausage turns dry; too fatty, and it may feel heavy. If using lean beef cuts like brisket or topside, balance it out with fatty pork cuts like belly or shoulder.
Final Tips for Success
Grind Coarse – A medium-coarse grind keeps the sausage juicy and gives it the signature boerewors texture.
Use Natural Casings – Authentic boerewors is best stuffed into natural casings for that traditional snap and according to the South African Legislation that defines what Boerewors is, this is a must! For thinner boerewors, lamb casings are used, for larger boerewors, hog casings are used.
Season Well – Classic spices like coriander, black pepper, nutmeg, and cloves define boerewors’ distinctive taste. Here at ToBraai, we have tested, tasted and been using our unique family recipe for almost 10 years, and it IS perfection, made fresh with every batch.
By choosing the right cuts and balancing fat levels, you’ll create a boerewors that’s flavorful, juicy, and perfectly traditional. Whether you’re making it for a braai or just because, good meat choices make all the difference!
And remember when you don't have the time to do it yourself, or the equipment, we are one phone call away!!
Have you made boerewors before? What’s your go-to meat blend?
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