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Boerewors

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description Boerewors Overview

Boerewors is a traditional South African fresh sausage whose name means 'farmer's sausage' in Afrikaans, made from a mixture of beef and pork seasoned with toasted coriander seed, black pepper, cloves, and nutmeg. South African food regulations require boerewors to contain at least 90 percent meat and no mechanically recovered meat. It is formed into a continuous coil and is a staple at braais, the South African tradition of outdoor grilling.

help Boerewors FAQ

What ingredients are required to make traditional Boerewors?

Boerewors is made from a mixture of beef and pork seasoned with toasted coriander seed, black pepper, cloves, and nutmeg. South African food regulations require the sausage to contain at least 90% meat total. This high meat content distinguishes it from many other commercial sausages.

What does the word 'Boerewors' mean?

The name translates directly to "farmer's sausage" in Afrikaans. It reflects the sausage's origins with the Dutch settlers in South Africa. It is an absolute staple of South African cuisine and a requirement at any traditional braai, or barbecue.

How is Boerewors traditionally cooked?

Unlike many European sausages, Boerewors is a fresh sausage that is meant to be grilled rather than dried or smoked. It is traditionally cooked over an open flame on a South African braai. The meat is formed into a continuous spiral, which allows it to be cooked evenly and easily handled on the grill.

Can Boerewors be made with meat other than pork and beef?

While beef and pork are the traditional standard, variations do exist using game meats like kudu or springbok. However, to be legally sold as authentic Boerewors in South Africa, the mixture must still adhere strictly to the 90% meat rule. The core spices, especially the toasted coriander, must also remain intact.

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