• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • By Category
    • All Recipes
    • Bread and scones
    • Cakes, cookies and desserts
    • Curry Recipes
    • How to …..
    • Main Meals
    • Picnics and Barbeques
    • Sauces, dips and marinades
    • Savoury Treats
    • Sides and salads
    • Collections
  • By Ingredient
    • Beef
    • Cheese
    • Chicken
    • Fish and Seafood
    • Lamb
    • Mushrooms
    • Pasta
    • Pork
    • Recipes using vegetables
  • By Cuisine
    • British
    • South African
    • Asian inspired
    • Italian inspired
    • German inspired
  • The Calculator
  • Free stuff
  • Meet Us
    • Privacy Policy
    • Disclaimer
Home » Main Meals » Homemade Boerewors Patties

Homemade Boerewors Patties

Author: VJ Published : April 2019 Modified : April 2022 / 4 people have commented

Recipe
  • Pinterest
  • Facebook
  • Yummly
  • Twitter
  • Whatsapp

Boerewors is a traditional South African sausage.  It is delicious, but like all sausages, it’s an involved process to fill the sausage casings.  These homemade boerewors patties are based on the recipe for boerewors so you get the great taste without the hassle.

Boerewors patties on a plate showing the inside.

**As an Amazon affiliate, I earn from qualifying purchases.**

Table Of Contents
  1. What is boerewors?
  2. How to cook boerewors
  3. Ingredients for boerewors patties
  4. How to make boerewors patties
  5. Can I freeze homemade boerewors patties?
  6. You may also like these other South African recipes ….
  7. Pin for later
  8. Recipe – Homemade boerewors patties
  9. Homemade Boerewors Patties

*** Updated 10 February 2020 to add new photographs. Recipe also updated with the addition of panko breadcrumbs to help the patties keep their shape when cooking.

What is boerewors?

Boerewors (literally translated as ‘Farmer’s Sausage) is a traditional South African sausage made from ground beef, pork and spices and normally sold in a coil, unlike the more common links we are used to today. It is quite a spicy sausage, flavoured with ground corriander, all spice, cloves and vinegar.

No self-respecting South African barbeque would be complete without a bowl of mielie meal (stiff white porridge mail from ground maize meal), a dish of tomato and onion gravy and a link of boerewors sizzling over the coals.

On a Saturday morning, the smell of boerewors permeates the air around all the shopping centres, as pop-up caravans sell boerewors rolls to hungry shoppers. And no self-respeting church bazaar or school fete would be compete without the obligatory boerewors stand.

Boerewors sausage is the South African equivalent of the American Hot Dog, or the German Wurst, or the English Banger. This boerewors patty recipe I am sharing today has all the great taste of boerewors, but none of the effort of making sausages.

A pile of boerewors patties.

How to cook boerewors

In South Africa, boerewors is traditionally cooked over coals as part of a barbeque, or fried in a pan on the stove.  It is normally served in a bread roll topped with a delicious tomato and onion sauce (boerewors roll).  In South Africa, it is readily available at any butcher or supermarket,  but a lot of people still make their own, using recipes that have been handed down over the generations.

I remember watching my mother-in-law chop mounds of raw beef and pork before mixing in handfuls of spices.  She then fed it through a mincing machine, stuffing pigs intestines full of the savoury mixture.  It took hours of effort, but well worth it for the delicious result.  She filled our freezer to the brim – it must have lasted about 6 months.

Today, of course, we just head for the nearest South African shop and purchase our boerewors ready made.

Graham had his first taste of boerewors last Christmas when we were visiting my daughter in South Africa.  His verdict – delicious!!!  So when we got home I stocked the freezer with a few packets from our local South African shop, even though the price of it made my eyes water.

The price of local boerewors got me thinking – why not make your own?  But the thought of all the effort involved was a bit of off-putting, so I came up with another idea that would give us the great taste of boerewors but with minimum effort.  I decided to try my hand at homemade boerewors patties.

Ingredients for boerewors patties

You can get the complete list of ingredients and full instructions on how to make boerewors patties on the printable recipe card at the end of this post.

These  homemade boerewors patties are delicious, they taste like authentic boerewors, but take only minutes to make.

Whenever I read a recipe I like to have a look at the ingredients to see whether I have everything I need. To make it easy for you – I’ve listed the ingredients below. You can get the full list of ingredients and instructions to make this recipe on the printable recipe card further down in the post.

Ingredients for boerewors patties.
  • Minced beef and minced pork – combining beef and pork makes a juicier patty.
  • White spirit vinegar – not malted vinegar – that will give a completely wrong taste
  • Ground coriander – you need quite a lot of coriander – it gives the boerewors its distinctive taste
  • Salt
  • Ground cloves – not too much of this otherwise it will overpower the flavour
  • Black pepper
  • All spice
  • Panko breadcrumbs (not pictured) – these are dried Japanese breadcrumbs. If you can’t get panko, just substitute with homemade breadcrumbs made by grating a slice of day-old bread.

How to make boerewors patties

They are so easy, even a child could make them!

Collage of 4 images showing steps for mixing and forming boerewors patties.
  • Put the and the spices into a mixing bowl and mix thoroughly to combine.
  • Add the panko breadcrumbs and mix through again.
  • Normal boerewors does not contain any breadcrumbs. However, when making boerewors, the sausage casing is what holds all the meat together. For these patties, the meat mixture is quite crumbly so the panko helps the patties maintain their shape, and also absorbs any excess moisture from the meat mixture.
  • Form into flat patties about the size of the diameter of a tennis ball.

To cook

You can bake these in the oven, or fry on the stove in a little olive oil.

  • To bake in the oven – place the patties on a baking tray lined with paking parchment. I like to use baking parchment because it means I don’t have to add any extra oil to the baking tray. Bake at 200C / 400F for about 15 – 20 minutes until they are golden brown and no longer pink inside.
  • Check them after 15 minutes. If they are not fully cooked on the inside pop them back in the oven for another minute or two.
  • To fry on the stove – heat 2 tablespoons sunflower oil in a frying pan and fry the patties gently for about 5 minutes per side.
  • Cut one patty open a to make sure the inside is no longer pink. If it is, return to the pan and fry for a minute or two longer.

To serve

The last time I made these we had them with homemade crispy fries, peas and a leafy green salad.  They also make delicious hamburgers, served in a crusty fresh bread roll with shredded lettuce and a slice of onion and tomato.  Or why not try them with my delicious home-made Chilli Tomato Sauce

Can I freeze homemade boerewors patties?

These patties freeze very well, both raw and cooked. Both raw and cooked patties can be kept in the freezer or up to 3 months.

To freeze raw patties

Form the patties into shape and then place them on a baking tray in the freezer to open-freeze them. Once the patties are frozen, transfer to a plastic bag. Keep in the freezer for up to 3 months.

To use, allow to defrost in the refrigerator then cook as per the recipe instructions.

To freeze cooked patties

Allow the patties to cool and then pack into plastic bags in a single layer and place in the freezer.

To use, either defrost in the refrigerator or if you are in a hurry, you can defrost them in the microwave. Reheat in a frying pan on the stove-top, or place on a baking tray in a hot oven for a few minutes until they are heated through.

You may also like these other South African recipes ….

  • Vetkoek and Curried Mince
  • Bunny Chow
  • Cheese and Sweetcorn Samosas
  • Lamb Curry in Pita

You can find all my South African recipes on this page.

If you’d like to be notified of any new recipes, why not subscribe to my newsletter. As a thank-you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

Pin for later

Why not pin this recipe for homemade boerewors patties to your pinterest board so you can make it later. Just click the image below.

Recipe – Homemade boerewors patties

Boerewors patties on a plate showing the inside.

Homemade Boerewors Patties

Boerewors is a traditional South African sausage.  It is delicious, but like all sausages, it's an involved process to fill the sausage casings.  These homemade boerewors patties are based on the recipe for boerewors so you get the great taste without the hassle.
Recipe by: Veronica
Easy
South African
Calories 115
Prep 5 minutes
Cook 20 minutes
Total Time 25 minutes
Servings: 8 patties
Print Pin Comment Bookmark Saved!
Prevent your screen from going dark
5 from 5 votes

(Click the stars to rate this recipe)

Equipment

  • Mixing bowl
  • Frying Pan
  • Baking sheet
  • Baking parchment

Ingredients

  • ½ lb (225g) minced beef
  • ½ lb (225g) minced pork
  • ¼ cup white spirit vinegar
  • 2 heaped teaspoons ground coriander
  • 1 teaspoon salt
  • ½ teaspoon ground cloves
  • ½ teaspoon ground black pepper
  • ¼ teaspoon all spice
  • ½ cup panko breadcrumbs or make your own breadcrumbs using day-old bread

Instructions

  • Pre-heat oven to 200°C/400°F
  • Combine the meat and spices in a bowl
  • Add the panko breadcrumbs and mix well to combine.
  • Form into flat patties, about the diameter of a tennis ball
  • Arrange on a parchment-lined baking sheet
  • Place in oven and bake for 20 minutes

Notes

This recipe will make 8 large patties.
You can also fry these on the stove over a medium heat, in 2 tablespoons sunflower oil,  for approximately 5 minutes per side.
The patties will be cooked when the inside is no longer pink.

Nutrition

Calories – 115kcal | Carbohydrates – 2.2g | Protein – 17.9g | Fat – 3.7g | Saturated Fat – 1.3g | Cholesterol – 51mg | Sodium – 515mg | Potassium – 312mg | Fiber – 1.2g | Sugar – 0.1g | Calcium – 26mg | Iron – 7mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
Share on Facebook Share on Twitter

If you made this recipe and enjoyed it, I’d love it if you could give me a star rating in the comments below. And if you’d like to get in touch, you can email me at [email protected]. I’d love to hear from you. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

If you’d like to continue browsing, just click on this link to all my recipes.

  • Pinterest
  • Facebook
  • Yummly
  • Twitter
  • Whatsapp

Filed Under: All Recipes, Main Meals

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Previous Post: « Sticky Chicken Wings – with a soy and honey glaze
Next Post: Chilli tomato and onion sauce »

Reader Interactions

Comments

  1. Pravin

    11 September 2020 at 2:13 am

    5 stars
    I can’t wait to try this out. I’ve been lussing for word since moving from SA 2 years ago. We can get wors from the SA store but, like you say the pricing is crazy and the quality is still not as good as back home.

    I remember at one point McDonald’s SA had a boerie flavored burger, and it was really good.

    Thanks sharing!

    Reply
    • VJ

      11 September 2020 at 6:49 am

      I know how you feel – I really miss a good piece of boerie!!!!!

      Reply
  2. Ivan Samuels

    9 August 2020 at 9:18 pm

    5 stars
    Fabulous you are ! Chef “GURU” . Would like free cookbook .

    Reply
    • VJ

      10 August 2020 at 6:22 am

      Thank you. You can get the cookbook by signing up for my newsletter via this link – https://www.foodleclub.com/free-cookery-e-book/ – enjoy!!!!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to the Foodle Club

Hi, I'm VJ. Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years. More →

Lets Connect

  • Facebook
  • Pinterest
  • Twitter


See my Privacy Policy and Disclaimer

By subscribing you consent to receiving the Foodle Club newsletter. You can unsubscribe at any time.

Latest updates

Close up of a pan of Thai red curry sprinkled with coriander.

Thai red curry with chicken and prawns

A dish of sage and onion sausage stuffing balls with one cut in half.

Sage and onion stuffing with sausage meat

Close up of a lancashire hotpot showing the lamb under the potatoes.

Traditional Lancashire Hotpot (lamb hotpot)

5 vol-au-vents on a wooden plank.

How to make vol-au-vents

Easy steak and kidney pie with puff pastry

A roasted leg of lamb being carved into slices.

Minted Roast leg of lamb – with homemade gravy

Footer


See my Privacy Policy and Disclaimer

By subscribing you consent to receiving the Foodle Club newsletter. You can unsubscribe at any time but the books will still be yours to keep.

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Copyright © 2023 Foodleclub.com