Recipes for Sausages

Homemade sausage recipes

Recipes for making boerewors
Boerwors sausage recipes

Recipes for making Italian Sausages
Italian sausage recipes

Recipes for making pork bangers
Pork sausage recipes

Recipes for homemade sausages

Otto Von Bismarck once noted that, "Laws are like sausages. It's better not to see them being made." While that sentiment may have been true in 19th-century Prussia, sausage making has come a long way in the last 150 years. We have selected 3 simple recipes for sausages to get you started with your sausage making. Enjoy!

Before you get started read our 5 simple steps on how to make sausages.



Homemade Boerewors

Recipe for homemade Boerewors

We could not exclude our humble traditional South African sausage. Boerewors is an age old Dutch recipe that was brought to our country, only to be converted into “one of our own”. The secret to make good boerewors lies in the quality of the ingredients used. The better the quality of the meat the better tasting the boerewors.

2 kg rump steak
1 kg fatty pork (neck, shoulder, belly)
45 ml whole coriander seeds
5 ml whole cloves
30 ml salt
15 ml fresh ground black pepper
2 ml grated nutmeg
10 ml ground allspice
10 ml brown sugar
125 ml dry red wine or 125 ml dark vinegar
90 g thick sausage casings, soaked in water

  1. Prepare your casings (see step 1 of how to make sausages)
  2. Skip the next 3 steps if you are using ground beef and pork.
  3. Prepare beef and pork by trimming off all sinew, and other nasty bits and pieces that may affect the texture.
  4. Cut meat into long, narrow strips about 3 inches in diameter and freeze for about 30 minutes.
  5. Mince meat through a course mincer for a rough texture, or finely if you prefer. (see step 2 of how to make sausages)
  6. Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown and aromatic.Don’t allow to burn. You could also look at the ready prepared boerewors spices from Copcap. See step 3 how to make sausages. Note though, that boerewors does not use breadcrumbs.
  7. Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince.
  8. Lightly mix in wine or vinegar.
  9. Follow from step 4 of how to make sausages.
  10. When you are done, you can either twist off sausages into lengths or, as in the case of traditional boerie, leave it as one sausage.
  11. Refrigerate until the casings are dry  - preferably overnight - as this helps the flavours to develop.



Homemade Italian Sausage


Homemade pork sausages

Did you know?

  • Sausage casing is the material that encloses the filling of a sausage.
  • Casings are divided into two categories, natural and artificial. Copcas supplies only natural casings.
  • Natural casings breathe, allowing cooking flavors to infuse the meat, giving a rich flavor.
  • Natural casings have unique natural curves and sheen giving the sausage visual appeal.
  • Natural casings are derived from the intestinal tract of farmed animals (usually pigs and cows).

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