Boerewors with Grilled Onions

Step 1

Toast coriander seeds in a dry skillet over medium heat for 1–2 minutes until fragrant. Crush coarsely in a mortar and pestle.

Step 2

Combine ground pork, diced pork fat, ice water, crushed coriander, black pepper, allspice, ginger, nutmeg, garlic, and salt in a large bowl. Mix gently with your fingers until just combined—do not overmix.

Step 3

Soak hog casings in warm water for 15 minutes to soften.

Step 4

Fill a piping bag fitted with a large plain tip with the pork mixture. Thread a soaked casing onto the piping bag tip and pipe the mixture into the casing in a continuous coil, pricking with a pin to release air pockets. Tie the ends with kitchen twine and divide into 8 sausages by twisting.

Step 5

Preheat a grill or braai to medium-high heat (about 375°F). Grill sausages over indirect heat for 20–25 minutes, turning frequently, until cooked through and browned on all sides.

Step 6

While sausages cook, heat olive oil in a large skillet over medium heat. Add onion rings and a pinch of sea salt. Cook, stirring occasionally, for 10–12 minutes until deeply caramelized and tender.

Step 7

Toast bread lightly on the grill for 1 minute per side.

Step 8

Place a boerewors on each slice of toasted bread. Top with caramelized onions and a generous dollop of whole grain mustard.

Step 9

Serve immediately while hot with extra mustard and chutney on the side.