Vdcboerewors1

What is Boerewors? And How To Make it?

Boerewors is a typical South African sausage inspired by an ancient Dutch sausage recipe. The truth is the Afrikaans terms "Boer" (farmer) and "Wors" (sausage) create the basis for the English word "Boerewors," which is often shortened to "Wors" in South Africa. When you mix Vasco Da Gama Peri Peri sauce in the mix...then you'll truly see the good things of life.

What is Boerewors? And How To Make it?

 

France has Andouille, Poland has Kielbasa, Germany has their vast selection of “Wurst”, and South Africa has Boerewors!



Boerewors is a typical South African sausage inspired by an ancient Dutch sausage recipe. The truth is the Afrikaans terms "Boer" (farmer) and "Wors" (sausage) create the basis for the English word "Boerewors," which is often shortened to "Wors" in South Africa.

The sausages' flavor and freshness are both preserved and enhanced by the vinegar and salt. This combination of spices and vinegar gives a unique flavor that is highly characteristic of South African cuisine.

 While this sausage can be homemade, it is much more convenient to get a high-quality Wors from most South African stores. For instance, South African stores can be found throughout the United States, Canada, Australia, and the United Kingdom. Some of these stores even offer home delivery of wors using dry ice. 

 We have also made Boerewors with Vasco Da Gama Peri Peri mild and this was super delish ! 

Head over to the store to buy your Mild and be impressed. Also great with Pap ! 

 

How is Boerewors made?

Traditional “Wors” must be made with a lot of meat, particularly beef, lean pork, and spek. Another method is it is normal to combine beef and lamb in equal parts. Other ingredients such as black pepper, salt, nutmeg, coriander, cloves, and other peri peri spices are mixed thoroughly with ground beef.

Additionally, there are different types of Wors. The menu with cheddar cheese is also one of the most popular options. Also known as a "Wors Roll" or "Boerie Roll," this version of the dish is often topped with "Sous," as well as grilled onions, fruit chutney, peri peri sauce and toppings. South Africa has seen a surge in the consumption of gourmet "boerie rolls."

Here is the step-by-step guide on how to make the most common Boerewors:

Ingredients: 

  • 2 kg ground beef and 1kg fatty pork
  • 90g thick sausage casings
  • 45g whole coriander seeds
  • 5g whole cloves
  • 30g salt
  • 15g fresh ground black pepper
  • 10g brown sugar
  • 2g grated nutmeg
  • 10g ground peri peri spice
  • 125ml dry red wine or 125 ml dark vinegar
  • Additionally: Vasco Da Gama Peri Peri Mild or Hot

Instructions: 

  • Toast the coriander and cloves until they are both golden brown and fragrant.
  • Remove the peels from spices by grinding them. Then, add the sugar and the rest of the spices and sprinkle them over the ground meat.
  • Add a splash of vinegar or wine and stir gently.
  • Empty the casings, fill, and shape the sausage with your hand to make it form evenly.
  • Once the casting has been loaded, tie the knot.
  • Remember not to overstuff and make air bubble in the casings, otherwise the sausages will explode while cooking.
  • Fast grilling on glowing coals.
  • The exterior should be pristine and the interior should be barely pink.
  • Start serving right away.

 

Tips For Making the Boerewors: 

Boerewors can be cooked perfectly using a hot charcoal grill or a gas grill. You can also use an oven. But, if you do not have one, you can try to cook it with a saucepan. If grilling, avoid puncturing the casing at all costs; doing so may release the meat's juices too rapidly, leaving you with a tough, dry sausage. After piercing the skin a few times, the meat will be cooked with its juices, without additional fats like butter or oil. 

 

Best served with traditional pap and Vasco Da Gama Peri Peri sauce.