Boerewors | Charkii

Ingredients

Traditional Vrystaat Boerewors Recipe for Charkii Braai

A proper Free State (“Vrystaat”) boerewors is coarse-ground, rich in coriander, lightly spiced, and made with a balanced beef-to-pork ratio for juicy wors over hot Charkii charcoal.

Yield

Makes about 5 kg boerewors

Ingredients

Meat Blend

3.5 kg beef chuck or brisket
1.5 kg pork shoulder or pork belly
250 g beef fat or pork fatback (optional if meat is lean)

Vinegar & Binder

125 ml brown vinegar
60 ml Worcestershire sauce
2 tbsp ice-cold water

Traditional Vrystaat Spice Blend

35 g coarse coriander seeds, toasted and crushed
12 g black pepper
10 g coarse salt per kg meat (about 50 g total)
8 g nutmeg
5 g ground cloves
5 g allspice
3 g ground ginger
2 tsp brown sugar
1 tsp smoked paprika (your Charkii touch)
½ tsp cayenne pepper (optional)

Casings

5–6 m natural hog casings

Method

1. Prepare the Meat

Cut meat and fat into cubes.
Keep everything very cold.
Mix beef, pork, and fat evenly.

2. Toast the Coriander

Dry-toast coriander seeds in a pan until fragrant.
Crush coarsely — not too fine. Traditional boerewors should have visible coriander texture.

3. Season

Mix all spices together.
Add vinegar, Worcestershire sauce, and water to the meat.
Sprinkle over spices and mix thoroughly by hand for 4–5 minutes until sticky.

4. Grind

Grind through a coarse 8–10 mm plate.
For authentic Vrystaat texture, grind only once.

5. Rest the Mixture

Cover and refrigerate for 4–12 hours to develop flavour.

6. Stuff the Casings

Rinse casings well.
Fill firmly but not overly tight.
Coil into traditional boerewors spirals.

Charkii Braai Method

Best Charcoal Setup

Medium-hot Charkii coals
Two-zone fire:
- Hot side for colour
- Cooler side for finishing

Braai Tips

Cook slowly to avoid bursting.
Turn gently every 2–3 minutes.
Braai about 12–15 minutes total.
Internal temp: 70°C.

Traditional Finish

Brush lightly during the final minutes with:

2 tbsp melted butter
1 tbsp apricot jam
1 tsp brown vinegar

This gives that old-school Free State sticky caramelised finish.

Traditional Serving Ideas

Serve with:

Pap & sous
Braaibroodjies
Tomato smoor
Chakalaka
Grilled onions
Mrs Ball’s chutney

Charkii Braai Upgrade Variation

For a signature Charkii profile, add:

1 tsp ground fennel
1 tsp mustard powder
Small handful oak or rooikrans smoking chips on the coals

That keeps the wors traditional while giving it a deeper smoky braai flavour.

Ingredients

A proper Karoo-style boerewors is rich, coarse-ground, peppery, and packed with coriander. Traditionally made with beef and lamb, this version is designed for a smoky Charkii charcoal braai with deep flavour, juicy texture, and a natural sheep casing snap.

Ingredients (Makes ±5 kg)

Meat Blend

3 kg beef brisket or chuck
1.5 kg lamb shoulder
500 g beef fat or lamb fat

Spice Blend

35 g coarse coriander seeds, toasted & crushed
20 g coarse black pepper
18 g kosher salt
8 g brown sugar
5 g ground nutmeg
3 g ground cloves
2 g allspice
2 tsp smoked paprika
1 tsp cayenne pepper (optional)

Wet Ingredients

125 ml brown vinegar
125 ml Worcestershire sauce
250 ml ice-cold water

Casings

5–6 m natural sheep casings, rinsed well

Method

1. Prepare the Meat

Cut the beef and lamb into cubes.
Keep everything very cold — traditional boerewors texture depends on cold fat.
Mix meat and fat evenly.

2. Toast the Coriander

Dry-toast the coriander seeds in a pan until fragrant.
Crush coarsely using a mortar and pestle.

3. Grind

Run the meat through a coarse grinder plate (6–8 mm).
For a more traditional Karoo texture, grind only once.

4. Season

Mix all spices thoroughly into the meat.
Add vinegar, Worcestershire sauce, and ice water.
Mix until the mince becomes slightly tacky but not overworked.

5. Rest the Mixture

Cover and refrigerate for 4–12 hours.
This develops the traditional Karoo flavour profile.

6. Stuff the Casings

Fill casings firmly without overstuffing.
Coil into traditional spirals for the braai.

Charkii Braai Cooking Method

Best Fire

Medium-hot hardwood coals
Kameeldoring or Sekelbos style smoke profile if available

Cooking

Braai slowly for 12–15 minutes
Turn regularly
Do not pierce the casing

Traditional Serving

Serve with:

Braaibroodjies
Pap & Sous
Tomato smoor
Chakalaka
Grilled onions

Charkii Braai Signature Upgrade

For a deeper Charkii flavour:

Add 1 tbsp ground fennel seed
Add 1 tbsp beef stock powder
Smoke with a small chunk of peach or rooikrans wood
Finish with a light brush of melted beef tallow while braaiing

The result is a smoky, juicy, traditional Karoo boerewors with a bold coriander-forward flavour and authentic farmhouse character.

Ingredients

Makes about 5 kg boerewors

Meat Blend

Traditional boerewors should contain a rich beef base with enough fat for juicy braai results.

4 kg coarse beef chuck or brisket
1 kg fatty pork belly or beef fat
125 ml red wine vinegar
2 tbsp Worcestershire sauce

Traditional Spice Blend

Dry Spices

25 g coarse coriander seeds, toasted & crushed
10 g black pepper
10 g coarse salt
5 g ground cloves
5 g nutmeg
3 g allspice
2 g cayenne pepper
2 g smoked paprika
2 tsp brown sugar

Optional Traditional Additions

1 tsp ground cumin
1 tsp mustard powder
2 tbsp fresh thyme leaves

Casings

5–6 metres natural hog casings

Method

1. Prepare the Meat

· Cut meat and fat into cubes.

· Keep everything very cold.

· Toast coriander seeds in a dry pan until fragrant, then crush coarsely.

2. Mix the Boerewors

· Combine meat with all spices.

· Add vinegar and Worcestershire sauce.

· Mix thoroughly until sticky and well combined.

· Grind through a coarse 8 mm plate for authentic texture.

Stuff the Casings
Rinse casings well.
Stuff firmly but not overly tight.
Form into traditional large coils.
Refrigerate overnight for best flavour.

Braai Tips

Use medium-hot Charkii coals.
Avoid piercing the wors.
Cook slowly for 15–20 minutes.
Turn regularly until evenly browned.
Internal temperature should reach 70°C.

Traditional Serving Ideas

Serve with:

Pap & Sous
Chakalaka
Braaibroodjies
Tomato Smoor
Garlic sauce
Wors rolls with caramelised onions
Mrs Ball’s chutney

Charkii Braai Pro Tips

A 80/20 meat-to-fat ratio gives the best juicy braai result.
Toasted coriander is the signature flavour of authentic boerewors.
Let the wors rest overnight before braaing.
Add small cubes of brisket fat for extra smokiness over charcoal.
Use camel thorn or hardwood charcoal for traditional South African flavour.

Ingredients

A proper South African “spekvet” boerewors is juicy, coarse-ground, heavily coriander-forward, and packed with rich pork fat for that unmistakable braai flavour. Traditional recipes often combine beef, pork, mutton and spek (fatty bacon/pork fat).

Ingredients (Makes about 5 kg)

Meat Mix

2 kg beef chuck or brisket
1.5 kg pork shoulder
1 kg lamb or mutton
500 g spekvet / fatty bacon / pork back fat

Spice Blend

45 g coarse coriander seeds
25 g sea salt
8 g coarse black pepper
3 g ground cloves
4 g ground nutmeg
2 g allspice
15 g brown sugar
10 g smoked paprika
5 g garlic powder

Liquid Seasoning

150 ml brown malt vinegar
60 ml Worcestershire sauce
40 ml brandy
60 ml ice water

Casings

5–6 metres natural hog casings

Method

1. Toast the Coriander

Toast coriander seeds in a dry pan until fragrant and lightly smoking. Crush coarsely — don’t powder it completely. Traditional boerewors gets its signature flavour from roasted coriander.

2. Prepare the Meat

Cube all meat and spekvet into chunks.

Keep everything very cold — almost semi-frozen. This keeps the fat intact and gives the wors a proper coarse texture.

3. Season & Marinate

Mix meat with:

toasted coriander
all spices
vinegar
Worcestershire sauce
brandy

Cover and refrigerate for 4–12 hours.

4. Coarse Grind

Grind once through a coarse 8–10 mm plate.

Traditional boerewors should NEVER be finely minced.

5. Mix Lightly

Add ice water and gently mix until slightly sticky.

Do not overwork the meat or it becomes dense instead of juicy.

6. Stuff Casings

Fill hog casings firmly but not overly tight.

Coil into traditional spirals.

Charkii Braai Cooking Method

Best Fire Setup

Medium-hot hardwood charcoal
Add small chunks of rooikrans, camelthorn, or hickory wood
Avoid aggressive flames

Braai Technique

Cook indirect first for 8–10 minutes
Move over medium coals
Turn gently with tongs
Never pierce the casing
Finish with light charring

The biggest secret to juicy boerewors is preventing fat loss during cooking.

Charkii Braai Serving Ideas

Serve with:

Braaibroodjies
Pap & sous
Chakalaka
Tomato Smoor
Garlic braai sauce
Caramelised onions
Roosterkoek rolls
Mrs Ball’s chutney

Pro Tips for Championship-Level Wors

Aim for roughly 25–30% fat
Use coarse salt instead of table salt
Keep meat ice cold during grinding
Rest wors overnight before braaiing
Cook slower than regular sausages
Coil shape helps retain moisture

Traditional South African boerewors is legally defined as a high-meat sausage with limited fillers and a coarse texture.

For a true Charkii-style finish, lightly smoke the wors for the first 5 minutes with hardwood chunks before grilling directly over the coals.

Ingredients

A smoky, juicy South African-style boerewors packed with melty cheddar and balanced chilli heat — made for the fire.

Meat Blend (Traditional Style)

For authentic texture and flavour, use:

70% coarse beef chuck
20% fatty brisket or beef fat
10% pork shoulder

Ideal fat content: about 25–30%

Ingredients (Makes ±5 kg)

Meat

3.5 kg coarse beef chuck
1 kg pork shoulder
500 g beef fat or brisket fat

Cheese & Chilli

400 g mature cheddar cheese, cubed small
3–4 fresh red chillies, finely chopped
2 tbsp dried chilli flakes
1 tbsp smoked paprika

Traditional Boerewors Spice Blend

25 g coarse coriander seeds, toasted & cracked
10 g black pepper
8 g nutmeg
5 g ground cloves
5 g allspice
12 g kosher salt
8 g brown sugar

Liquid Binder

125 ml brown vinegar
125 ml ice-cold Worcestershire sauce
60 ml ice water

Casings

5–6 m natural hog casings

Method

1. Prepare the Meat

Cube all meat and fat into strips suitable for grinding.

Place in the freezer for 30–40 minutes until very cold but not frozen solid.

2. Toast the Coriander

Toast coriander seeds in a dry pan until fragrant.

Crack coarsely using a spice grinder or mortar & pestle.

3. Grind the Meat

Grind through a coarse 8–10 mm plate.

Mix thoroughly with:

spices
vinegar
Worcestershire sauce
chilli
paprika
ice water

Mix until sticky and properly bound.

Fold in cheese cubes LAST so they stay intact.

4. Stuff the Casings

Rinse casings well.

Stuff firmly into long continuous coils rather than individual links.

Avoid air pockets.

Braai Method (Best for Charkii Charcoal Braai)

Fire Setup

Medium-hot hardwood charcoal
Add small chunks of oak or rooikrans wood for smoke

Cooking

Cook indirectly first for 10–12 minutes
Move over direct coals
Turn gently to avoid bursting
Cook until internal temperature reaches 70°C

The cheese should become soft and creamy without leaking excessively.

Charkii Braai Finishing Trick

In the final 2 minutes:

Brush lightly with melted butter
Sprinkle with smoked chilli flakes
Add a squeeze of lemon just before serving

This creates a glossy, smoky crust perfect for charcoal cooking.

Best Served With

Chakalaka
Pap
Garlic braai broodjies
Tomato Smoor
Ice-cold ginger beer or lager

Charkii Tips

Freeze cheese cubes for 20 minutes before mixing
Don’t over-grind the meat
Keep everything ice cold during processing
Rest wors overnight before braaiing for deeper flavour
Use mature cheddar for stronger flavour on the fire

Ingredients

A rich, juicy garlic-forward boerewors with traditional South African flavour — perfect for hot charcoal braais with a smoky finish.

Yield

Makes about 5 kg boerewors

Meat Blend

3 kg coarse beef chuck
1 kg beef brisket or short rib
1 kg pork shoulder
500 g pork fat or beef fat

Spice Blend

35 g coarse salt
12 g cracked black pepper
18 g toasted coriander seeds
6 g ground cloves
4 g ground nutmeg
8 g smoked paprika
3 g chilli flakes
2 g allspice
20–25 g fresh garlic, finely minced
10 g garlic powder
125 ml brown vinegar
125 ml ice-cold water
30 ml Worcestershire sauce

Optional Charkii Signature Boost

For a stronger braai-shop flavour:

1 tbsp brown sugar
1 tsp mustard powder
1 tsp onion powder

Method

1. Prepare the Meat

Cut all meat and fat into cubes.
Keep everything very cold.
Toast coriander seeds lightly in a dry pan, then crush coarsely.

2. Mix the Seasoning

Combine all spices, garlic, vinegar, Worcestershire sauce, and cold water.
Pour over the meat.
Mix thoroughly until sticky and well combined.

3. Grind the Meat

Grind through a coarse plate (8–10 mm).
For a more traditional texture, grind only once.
Mix again after grinding to distribute garlic evenly.

4. Stuff the Casings

Use natural hog casings.
Fill firmly but not too tight.
Coil into traditional boerewors spirals.

Braai Method

Braai over medium-hot coals.
Cook slowly for 15–20 minutes.
Turn carefully to avoid splitting.
Aim for a crisp outside and juicy centre.

Best Served With

Garlic Braaibroodjies
Pap & Sous
Tomato smoor
Chakalaka
Caramelised onions
Creamy garlic sauce

Charkii Pro Tips

Fresh garlic gives depth, but garlic powder boosts the aroma during braaing.
Rest the wors overnight before cooking for a fuller flavour.
A little pork fat keeps the sausage juicy over hot coals.
Never prick the casing while braaing.

Flavour Profile

This boerewors has:

Strong roasted garlic aroma
Traditional coriander backbone
Rich beefy flavour
Slight smoky warmth
Juicy charcoal-braai finish

Garlic Braaibroodjies

Tomato Smoor

Ingredients

Traditional South African boerewors blended with rich cheddar or gouda cheese.

Ingredients (Makes ±5 kg)

Meat Blend

3 kg coarse beef chuck
1 kg fatty beef brisket or beef fat
1 kg pork shoulder

Cheese

400–500 g mature cheddar or gouda
(cut into small 5–8 mm cubes and kept very cold)

Vinegar & Liquid

125 ml brown vinegar
60 ml Worcestershire sauce
125 ml ice-cold water

Traditional Spice Blend

25 g coarse coriander seeds, toasted & cracked
10 g black pepper
8 g kosher salt
5 g nutmeg
3 g ground cloves
5 g allspice
3 g smoked paprika
2 g cayenne pepper (optional)
5 g brown sugar

Casings

32–36 mm natural hog casings

Method

1. Prepare the Meat

Cube all meat into strips suitable for mincing. Keep everything extremely cold for the best texture.

2. Toast the Coriander

Lightly toast the coriander seeds in a dry pan until fragrant, then crush coarsely.

3. Mix the Seasoning

Combine all spices, vinegar, Worcestershire sauce, and cold water.

4. Grind the Meat

Grind the meat through a coarse plate (8 mm preferred).

5. Add the Cheese

Fold the cold cheese cubes gently into the mince after grinding.
Do not overmix or the cheese will smear.

6. Stuff the Casings

Fill the casings firmly but not overly tight. Form into traditional boerewors coils.

7. Rest Overnight

Refrigerate overnight for the flavours to develop fully.

Braai Instructions

Best Braai Method

Use medium charcoal heat.
Braai slowly for 18–25 minutes.
Turn regularly to prevent burning.
Avoid piercing the wors so the cheese stays inside.

Charkii Braai Tip

Add a small chunk of oak or hickory wood to the coals for a smoky flavour that works beautifully with cheddar and gouda.

Serving Ideas

Serve with:

Braaibroodjies
Pap & Sous
Tomato Smoor
Chakalaka
Garlic butter rolls
Creamy mustard sauce

Optional Variations

Jalapeño Cheese Boerewors

Add:

80 g finely diced jalapeños

Smoky Cheese Boerewors

Add:

10 g extra smoked paprika
5 g chipotle powder

Garlic Cheese Boerewors

Add:

20 g fresh minced garlic
10 g garlic powder

Storage

Refrigerate for 3 days
Vacuum seal and freeze for up to 3 months

This recipe gives you a juicy traditional South African-style wors with pockets of melted cheese that work perfectly over a Charkii charcoal braai.

Jalapeño Braaibroodjies

Tomato Smoor

Ingredients

A bold South African-style boerewors inspired by the warm spice and chilli flavours popular in KwaZulu-Natal — perfect for the Charkii Braai range. This wors has a rich beef flavour, coriander-forward seasoning, smoky chilli warmth, and a juicy coarse texture ideal for charcoal grilling.

Meat Blend (5kg Batch)

A traditional KZN-style ratio with extra richness for braai cooking:

4kg coarse beef chuck
750g fatty beef brisket or beef fat
250g lamb fat or pork back fat

Spice Blend

Dry Ingredients

45g coarse salt
12g cracked black pepper
20g toasted coriander seeds, roughly cracked
10g smoked paprika
8g cayenne pepper
15g crushed dried bird’s eye chilli
6g chilli flakes
5g ground nutmeg
4g ground cloves
5g garlic powder
8g brown sugar

Wet Ingredients

125ml brown vinegar
60ml Worcestershire sauce
125ml ice-cold water

Method

1. Prepare the Meat

Cut the meat and fat into cubes. Keep everything very cold before mincing.

2. Grind

Pass through a coarse 8–10mm plate for authentic boerewors texture.

3. Mix

Combine the meat with all spices, vinegar, Worcestershire sauce, and water. Mix until tacky and evenly combined.

4. Rest

Cover and refrigerate for 4–12 hours to allow flavours to develop.

5. Stuff

Fill into natural hog casings and form into traditional boerewors coils.

Braai Method

Braai over medium charcoal heat
Turn carefully to avoid splitting
Cook for 15–20 minutes until juicy and lightly charred
Internal temperature should reach 70°C

Charkii Braai signature Tips

For Authentic KZN Heat

Add:

Fresh chopped red chilli
Durban-style curry powder
A touch of peri-peri seasoning

For Extra Juiciness

Add:

100g finely crushed ice during mixing

For a Smokier Finish

Add:

1 tsp ground cumin
1 tsp chipotle powder

Serving Ideas

Serve with:

Pap and
Chakalaka
Braaibroodjies
Tomato & Onion relish
Fresh rolls with caramelised onions
Creamy garlic sauce or monkey gland sauce

This recipe delivers a smoky, spicy, juicy boerewors with the signature flavour profile that works beautifully on a Charkii charcoal braai.

Braaibroodjies

Tomato & Onion Relish

Ingredients

Cape Malay flavours bring warm spice, slight sweetness, and fragrant aromatics into traditional South African boerewors. This version blends coriander, cumin, turmeric, cinnamon, cloves, chilli, garlic, and apricot for a rich Western Cape character that works beautifully over charcoal.

Yield

Makes about 5 kg boerewors

Meat Blend

3.5 kg beef chuck
1 kg lamb shoulder
500 g beef fat or brisket fat

The lamb adds richness while the beef keeps the wors traditional and juicy.

Spice Blend

40 g coarse coriander seeds, toasted & crushed
12 g cumin seeds, toasted
8 g fennel seeds
8 g black pepper
5 g cloves
5 g cinnamon
6 g turmeric
10 g smoked paprika
8 g chilli flakes
22 g coarse salt
12 g brown sugar

Wet Ingredients

125 ml malt vinegar
80 ml Worcestershire sauce
150 ml ice-cold water
6 garlic cloves, minced
2 tbsp fresh ginger, grated
120 g dried apricots, finely diced
2 tbsp apricot chutney

The apricot and chutney give the wors a classic Cape Malay sweetness without overpowering the meat.

Casings

32–36 mm natural hog casings

Method

1. Prepare the Meat

Cube the beef, lamb, and fat into grinder-sized pieces. Chill until very cold.

2. Toast the Spices

Dry-toast coriander, cumin, and fennel in a pan until fragrant. Crush coarsely.

3. Grind

Grind the meat through a coarse plate (about 8 mm).

4. Mix

Combine the meat with all spices, wet ingredients, apricots, ginger, and garlic. Mix until sticky and well bound.

5. Stuff

Rinse casings thoroughly and stuff firmly into long traditional coils.

6. Rest

Refrigerate overnight for the flavours to develop fully.

Braai Instructions

Braai over medium charcoal heat
Turn gently to avoid splitting
Cook for 15–20 minutes until juicy and browned
Avoid piercing the casing

Serve with:

Braaibroodjies
Mrs Ball’s chutney
Tomato smoor
Curried potato salad
Fresh roosterkoek

Charkii Braai Pro Tip

For an authentic Cape Malay finish, lightly glaze the wors during the last few minutes with:

2 tbsp apricot chutney
1 tbsp melted butter
1 tsp chilli sauce

This creates a sticky caramelised finish perfect for charcoal braai.

Flavour Profile

Warm aromatic spice
Mild-medium heat
Slight sweetness
Smoky charcoal finish
Rich traditional Cape Malay character

This wors pairs exceptionally well with smoky wood charcoal and a tomato-and-onion relish.

Ingredients

A smoky South African boerewors with Portuguese-inspired peri-peri heat, citrus, garlic, and bold braai flavour.

Yield

Makes about 5 kg boerewors

Meat Blend

4 kg coarse beef brisket or chuck
750 g pork shoulder
250 g beef fat or pork fatback

The fat ratio should sit around 20–25% for juicy wors.

Peri-Peri Spice Blend

Dry Ingredients

25 g coarse coriander seeds, toasted & cracked
15 g smoked paprika
10 g sweet paprika
8 g cayenne pepper
6 g bird’s eye chilli powder
5 g cracked black pepper
18 g coarse salt
5 g brown sugar
3 g dried oregano
2 g thyme
2 g nutmeg
2 g allspice

Wet Mix

120 ml red wine vinegar
80 ml Worcestershire sauce
60 ml fresh lemon juice
60 ml olive oil
10 cloves garlic, finely minced
3–5 fresh red bird’s eye chillies, finely chopped
1 tbsp lemon zest

Sausage Casings

32–36 mm natural hog casings

1. Prepare the Meat

Cube the meat and fat into strips suitable for mincing.
Keep everything very cold for a clean grind.

2. Toast the Coriander

Lightly toast the coriander seeds in a dry pan until fragrant.
Crack coarsely using a spice grinder or mortar and pestle.

3. Mix the Seasoning

Combine all dry spices in a large bowl.

4. Combine

Mix the meat with:

Dry spice blend
Wet ingredients
Fresh chillies and garlic

Mix thoroughly until sticky and tacky.

5. Mince

Grind through a coarse plate (6–8 mm).
For traditional texture, mince only once.

6. Rest the Mixture

Cover and refrigerate for 4–12 hours to develop flavour.

7. Stuff the Casings

Fill natural casings firmly but not overly tight.
Form into traditional boerewors coils.

8. Braai

Cook over medium charcoal heat until:

Crispy outside
Juicy inside
Internal temp reaches 70°C

Avoid piercing the wors while cooking.

Charkii Braai Peri-Peri Basting Sauce

Ingredients

125 ml melted butter
60 ml olive oil
2 tbsp peri-peri sauce
1 tbsp lemon juice
1 tsp smoked paprika
1 tsp garlic powder
Pinch salt

Brush onto the wors during the last few minutes of braaiing.

Serving Ideas

Serve with:

Roosterkoek
Pap & chakalaka
Braaied mielies
Garlic rolls
Creamy peri-peri mayo

Charkii Pro Tips

Add cheddar cubes for a peri-peri cheese wors variation.
Use fresh bird’s eye chillies for authentic heat.
A little orange zest adds a Mozambique-style peri-peri twist.
Smoke with camel thorn or hardwood charcoal for deeper braai flavour.

Ingredients

A smoky, juicy South African-style boerewors loaded with fresh jalapeños and melted cheddar cheese — perfect for the braai.

Meat Blend (5 kg Batch)

Meat Ratio

3.5 kg beef chuck
1 kg pork shoulder
500 g pork fat or beef fat

This gives a traditional juicy boerewors texture with enough fat to carry the cheese.

Spice Blend

Mix thoroughly before adding to the meat.

35 g coarse coriander seeds, toasted & crushed
12 g black pepper
10 g salt
5 g nutmeg
6 g allspice
4 g cloves
8 g smoked paprika
5 g garlic powder
6 g chilli flakes
20 g brown sugar

Jalapeño & Cheese Additions

250 g fresh jalapeños, deseeded and finely diced
400 g mature cheddar cheese, cubed small
120 ml brown vinegar
60 ml Worcestershire sauce
120 ml ice water

Optional Upgrade

Add:

2 tbsp pickled jalapeño brine
1 tsp mustard powder

for extra tang and heat.

Method

1. Prepare the Meat

Cube the meat and fat into strips suitable for mincing. Keep everything very cold.

2. Grind

Grind the meat through a coarse plate first, then a medium plate for authentic boerewors texture.

3. Mix

Add:

spice blend
vinegar
Worcestershire sauce
jalapeños
cheese cubes
ice water

Mix until sticky and well bound.

Do not overmix or the cheese will smear.

4. Stuff into Casings

Use natural hog casings and form into traditional boerewors coils.

Braai Instructions

Best Cooking Method

Medium charcoal heat
Cook slowly for 18–22 minutes
Turn regularly
Avoid piercing the casing

The cheese melts inside while the jalapeños soften and release flavour into the wors.

Flavor Profile

This wors delivers:

classic coriander-rich boerewors flavour
creamy melted cheddar pockets
balanced jalapeño heat
smoky charcoal finish
juicy coarse texture perfect for a Charkii Braai

Serving Inspiration

Serve your Jalapeño & Cheese boerewors with:

flame-grilled roosterkoek
creamy garlic sauce
smoky chakalaka
grilled mielies
Pap & sous
caramelised onions
crispy braai potatoes
fresh tomato relish

Loaded Boerewors Rolls

Toast soft rolls over the coals and load with:

sliced jalapeño wors
melted cheddar
fried onions
peri-peri mayo
pickled jalapeños

Braai Board Presentation

Create a rustic serving board with:

whole coiled wors
sliced sections showing melted cheese
dipping sauces
grilled vegetables
fresh herbs and lemons

Use wooden boards and cast-iron pans for authentic braai presentation.

Charkii Sauce Pairings

Best sauces for this wors:

creamy garlic sauce
smoky peri-peri sauce
cowboy butter
maple jalapeño glaze
spicy cheese sauce
chimichurri

Charkii Braai Pro Tip

Freeze the cheddar cubes for 20–30 minutes before mixing into the mince. This helps keep distinct pockets of melted cheese inside the wors during cooking.