Boerewors is a traditional South African sausage made of beef chuck and pork shoulder. It is spiced with a special blend of Boerewors Spices and then ground together in a meat grinder. A thicker sausage casing is used when making Boerewors to ensure that the sausage stays juicy during the cooking process. It can be cooked on a stove top or baked in an oven, but the number one way we like to cook it, is at a traditional South African braai (BBQ).
Using my own blend of spices, with 2/3 beef chuck and 1/3 pork shoulder, guarantees delicious, juicy Boerewors, that will make you come back for more. I have never used pre-ground beef. When choosing my meats, I always go for the roasts, which I personally cut into cubes small enough to go into my meat grinder/sausage stuffer. It works every time. Hog natural casings works the best for Boerewors, which is freely available these days at just about any grocery store.