Boerewors
What is it?
Boerewors is a traditional fresh sausage very famous in South Africa. The origin of its name comes from boere (name given to the natural South African people) and wors (sausage in Afrikaans, a language spoken in South Africa).
This sausage has a mix of both beef and pork, and its ingredients are also inspired by the spices of Biltong and Dryworse.
It takes the shape of a thick sausage, and very commonly wounded in a continuous spiral.
When can it be eaten?
Well it is one of the most used meats in the typical South African Braais (local name for barbecue or outdoor grills).
The secret to the best grilled Boerewors is to avoid it over grills, losing all the fat that makes it super juicy and tender.
As already mentioned, this sausage is meant to be juicy, allowing to retain the flavors of the spices that give it it’s authentic taste.
n South Africa the most common side dish for Boerewors is millie pap (a relatively thick cornmeal), with fresh tomato and onion sauce.
It is also very common to eat this lekker (delicious in Afrikaans) sausage in the format of a hot dog, off course also with the lovely fresh tomato and onion sauce.
