Boerewors

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Braai Boerewors

Boerewors is a type of sausage that originated in South Africa. The name is derived from the Afrikaans words "boer" (farmer) and "wors" (sausage). It is an important part of South African cuisine and is also popular in Namibia, Zimbabwe, and other countries in the region.

Ingredients

Boerewors is traditionally made from a mixture of beef, pork, and sometimes lamb. The meat is coarsely ground and mixed with spices such as coriander, black pepper, nutmeg, cloves, and allspice. Vinegar and salt are also added to the mixture. The sausage is then encased in natural sausage casings.

Preparation

Boerewors is typically cooked on a braai (barbecue) or grilled. It can also be fried or baked. The sausage is often served in a coiled shape and is a staple at South African barbecues and gatherings.

Cultural Significance

Boerewors holds a special place in South African culture and is often enjoyed during heritage celebrations, sporting events, and family gatherings. It is also a popular street food and is commonly sold at markets and roadside stands.

Varieties

There are several regional variations of boerewors, including:

• Kameeldoring Boerewors: Known for its unique flavor derived from the use of camel thorn wood during the cooking process.
• Garlic Boerewors: Contains added garlic for a distinct taste.
• Cheese Boerewors: Includes cheese in the mixture for a richer flavor.

Related Pages

• South African cuisine
• Braai
• Sausage
• Afrikaans language
• Heritage Day (South Africa)

See Also

• Biltong
• Droëwors
• Chakalaka
• Pap (food)