Boerewors is a type of sausage that derives from South Africa. It is popular in South Africa and it is a major part of their cuisine. Today, people around the world have enjoyed boerewors. They still remain popular in South Africa, particularly in Zimbabwe and surrounding areas.
Most boerewors are made with some sort of minced lamb or pork. Often times, they are both used as a combination to throw in with the coarsely minced beef and spices. The spices usually include a mixture of allspice, black pepper, coriander seed, and nutmeg cloves.
Common Boerewors Dishes
A lot of dishes that integrate boerewors and other similar fresh sausages are cooked on a grill. Grilling opens up a huge opportunity for boerewors. Classic barbecue flavors prove to be an excellent combination with boerewors. There are a variety of side dishes served with boerewors and the list goes on. To name a few, grilled sweet corn, garlic bread, bacon, spinach, and other entrees are served alongside boerewors. Some salads can contain chunks of boerewors if wished to do so.
The amount of possible dishes boerewors can be integrated into is endless. However, like other forms of sausage, boerewors are high in fat. They should be enjoyed responsibly and in moderation. Eating a lot of sausage of every day could lead to some serious health issues. No need to be misinterpreted, there is no risk in eating boerewors. As long as you eat a healthy amount, no harm should come. With that being said, constant overeating of any food can cause health issues.
What makes boerewors special?
The biggest difference between boerewors and other types of sausage is the percentage of meat. Boerewors contains a higher percentage of meat compared to other sausages. This makes it more expensive, but for a worthy reason.
Preparing and grilling boerewors has become a special and fine art in many local and regional places located in South Africa. Sometimes, competitions take place to determine who can prepare their boerewors dish the best. New dishes are encouraged, so many new variations to how boerewors is served are discovered. As a result, the cuisine in South Africa continuously improves in variety.
Boerewors is actually based on an old traditional Dutch sausage called verste wors. However, they differ slightly in their ingredients. The name boerewors derives from two Afrikaans/Dutch words. The word boer, meaning farmer, and the word wors, meaning sausage, make the word whole. To be considered boerewors, the sausage must contain at least 90% meat and it must always contain beef in addition to either pork, lamb, or a mixture of the two. Boerewors needs to be kept refrigerated. Otherwise, the sausage will go bad. Be sure to take care of the meat much like you would with dried or cured sausage.
Almost anyone can prepare boerewors at home. There are many home recipes and variations to try out. Additionally, many restaurants have dishes containing boerewors. If you have never had boerewors before, then you should definitely allow someone else to prepare it for you before you try making it yourself. You don’t have to be in South Africa to enjoy boerewors.