Boerewors

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Boerewors is a type of sausage popular in South African cuisine. The name comes from the Afrikaans words boer (farmer) and wors (sausage). It is traditionally made from coarsely minced beef (sometimes combined with minced pork, lamb, or both) and spices (usually toasted coriander seed, black pepper, nutmeg, cloves and allspice). Boerewors is often barbecued, but can also be cooked in an oven or fried in a pan.

History[edit | edit source]

The tradition of boerewors is believed to have originated with the Afrikaner people, descendants of Dutch, German, and French Huguenot settlers in South Africa. The recipe was likely influenced by the sausage-making traditions of these European cultures, adapted to the ingredients available in South Africa.

Preparation and Cooking[edit | edit source]

Boerewors is made from a mixture of minced meat and spices. The meat is typically beef, though pork and lamb can also be used. The spices used vary, but typically include coriander, black pepper, nutmeg, cloves, and allspice. The mixture is then stuffed into sausage casings and formed into a continuous spiral.

Boerewors is traditionally cooked on a barbecue (known as a braai in South Africa), but can also be baked in an oven or fried in a pan. It is often served in a bread roll, similar to a hot dog, and accompanied by a sauce or relish.

Varieties[edit | edit source]

There are many varieties of boerewors, including garlic wors, kameeldoring, spekwors and cheese wors. Each variety has a unique combination of meats and spices, offering a range of flavors.

Cultural Significance[edit | edit source]

Boerewors is a significant part of South African culture. It is a staple food at barbecues and social gatherings, and is also a popular choice for casual dining. The making and grilling of boerewors has even been elevated to a competitive sport in some circles, with national championships held annually.

See Also[edit | edit source]

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Contributors: Prab R. Tumpati, MD