About Boerewors

Boerewors is a traditional South African sausage, which is cooked on a barbecue (a 'braai' in South African terminology). The name comes from the Afrikaans words 'boer', meaning 'farmer' and 'wors', meaning 'sausage'.

Boerewors is made from coarsely minced beef. Some boerewors recipes also combine the beef with minced pork, lamb, or both. Spices such as coriander seed, black pepper, nutmeg, cloves and allspice are added to the minced meat. As with many other forms of sausage, boerewors contains a high proportion of fat, and is preserved with salt and vinegar, and packed in sausage casings. The traditional way of serving boerewors is with pap, a South African porridge made from mielie-meal.

The secret in the making of good boerewors lies in the quality of the ingredients used. The better the quality of the meat the better tasting the boerewors.

There are numerous South African Boerewors recipes available as each proud cook tries to produce a better, tastier sausage. In the past each farmer's wife had her own closely guarded Boerewors recipe. These Secret Boerewors Recipes may have differed only in the amount of garlic or nutmeg used, or may have introduced other ingredients such as tomatoes or tomato sauce. The basic, original boerewors, would have the following ingredients: beef, pork, red wine vinegar, clove garlic, Worcestershire sauce, salt, ground pepper, ground coriander, nutmeg, thyme, allspice and cloves.

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