Dish

Boerewors

Boer Sausage

Boerewors is a coiled sausage that is typically grilled or fried. It is made from a mixture of beef and pork, seasoned with coriander, cloves, and other spices. The sausage has a coarse texture and a slightly sweet and spicy flavor. Boerewors is often served with pap (a type of porridge made from maize meal) and chakalaka (a spicy relish made from tomatoes, onions, and beans). It can also be used in stews and casseroles.

African cuisine› Southern African cuisine› South African cuisine

Sausage

Origins and history

Boerewors originated in South Africa and is a traditional dish of the Afrikaans-speaking population. The name boerewors means "farmer's sausage" in Afrikaans. The sausage has been produced since the 17th century and was originally made from a mixture of beef and pork. Today, boerewors is a protected geographical indication in South Africa, which means that only sausages produced in South Africa can be called boerewors.

Dietary considerations

Boerewors is not suitable for vegetarians or those who do not eat pork or beef. It may also contain gluten and dairy products depending on the recipe.

Variations

There are several variations of boerewors, including a spicy version and a cheese-filled version. Some recipes also call for the addition of vinegar or Worcestershire sauce.

Presentation and garnishing

Boerewors is traditionally coiled into a spiral shape. It can be garnished with fresh herbs, such as parsley or coriander.

Tips & Tricks

To prevent the sausage from bursting while cooking, prick it with a fork before grilling or frying. It is also important to cook the sausage slowly over low heat to ensure that it is cooked through without burning the outside.