Boerewors is a dish which means “farmer’s sausage” and comes from a combination of the Afrikaans words boer meaning “farmer” and wors meaning “sausage”.
It is robust, flavourful, shaped in a coil and course-ground sausage, giving it a more chunky and coarse texture. Boerewores contain 90% of meat and 10% spices but the fat on this meat should not be more than 30%. This beef must be of lamb or pork or a combination of both, but the meat must not be a processed meat.
Boerewors is traditionally grilled on the barbecue or braai and it’s usually served with pap and sauce. It can be eaten as boerie in which the sausage will be placed into a bun and eaten as a hot dog with a tomato and onion relish garnished right on top.
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