Boerewors: A South African Dish To Relish

By Author: Johann du Plooy
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Boerewors is a sort of dried sausage, which is popular in South Africa. It is made using spices and minced beef in a sausage casing.
The sausages are preserved with salt and vinegar and are nitrate-free. In South Africa, Boerewors are often made on the grill and traditionally formed in a continuous spiral or cut up in 5-inch pieces.

Over the years, the traditions and recipes have been passed on to the next generations.

In Australia, the options of Boerewors Perth are much more limited. The name 'Boerewors' comes from the Afrikaans language, which means (farmers) Boere and (sausage) wors.

Many varieties of Boerewors include specialties like garlic Boerewors, kameeldoring Boerewors sausage, karoo boerewors, a semi-desert in South Africa), and spek Boerewors (created with extra cubed pork fat).

The 'braai'

Traditionally, Boerewors is prepared on an open fire grid with Camel Thorn wood. However, any wood and charcoal will be perfect for making these. Boerewors is given a continuous spiral shape when made and then cooked ...
... that way.

The trick is to lay the sausage out on the barbeque grill (braai) and then use giant tongs to flip them carefully. The dish is served with "pap," which is a South African porridge.

Pap is known as a staple food of the African natives and can be prepared in various ways.

It can also be served as a "Boerewors Roll" or a "Boerrie (hot dog)" with tomato sauce. One can also make them inside on a grill in the oven or inside a pan, best served with potato salad.

South Africans open the fireplace where the meat is cooked while they get together with each other.

Genuine Boerewors

Boerewors is not really a sausage. The Environment Health Research Network issued guidelines on what must be added in the recipe to prepare South African Boerewors.

To be classified as a genuine Boerewors, it has to include 90% real meat. At least 75% must be beef, and the rest of the meat can be a goat, pork, or lamb.

Boerewors is fatty, as the fat helps preserve the flavour and keeps the meat moist while cooking using high heat. However, the dish must not include more than 30% fat. The rest contains spices like coriander, salt, nutmeg, cloves, and black pepper. It contains cereal binder and vinegar. It is arranged in pork sausage casings.

No other meat can be used while preparing Boerewors. If any other ingredient is used to prepare this recipe, then the sausage is identified as "wors" (sausage). The secret of making good Boerewors lies in the quality of the ingredients used. The better the quality of the ingredients, the better the Boerewors will taste.