Boerewors is a type of sausage which originated in South Africa.
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How it works, in terms someone would actually use
It is made from coarsely minced beef, pork, lamb and/or goat; seasoned with toasted coriander seed, black pepper, nutmeg, cloves and allspice; formed into a continuous spiral; and most traditionally braaied (grilled over charcoal or wood), though also cooked under an electric grill, roasted in an oven, or fried in a pan.
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What it gets right
It gets right a clear regulatory definition: at least 90% meat or fat from beef, pork, lamb or goat; no more than 30% fat; no offal except casings; no mechanically separated meat; and a distinct spice profile.
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What it does not
It does not contain offal other than casings or mechanically separated meat.
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What it changed
The continuous coil of sausage is closely associated with braai cooking in South Africa, while oven and pan preparations offer other ways to serve it.
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Who it is for, and who it is not
It is for people who eat beef, pork, lamb or goat and tolerate spices like coriander, black pepper, nutmeg, cloves and allspice.
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Is it worth your time
It is worth your time if you want a grilled or pan-cooked sausage with a defined South African origin and regulated composition.
Worth your time?
Selectively. Start with the brief, then cook the parts we point at.
What works
It gets right a clear regulatory definition: at least 90% meat or fat from beef, pork, lamb or goat; no more than 30% fat; no offal except casings; no mechanically separated meat; and a distinct spice profile.
What does not
It does not contain offal other than casings or mechanically separated meat.
Cook it if
Skip it if
The written brief1 min read
What the dish is and where it came from
Boerewors is a type of sausage which originated in South Africa.
How it works, in terms someone would actually use
It is made from coarsely minced beef, pork, lamb and/or goat; seasoned with toasted coriander seed, black pepper, nutmeg, cloves and allspice; formed into a continuous spiral; and most traditionally braaied (grilled over charcoal or wood), though also cooked under an electric grill, roasted in an oven, or fried in a pan.
What it gets right
It gets right a clear regulatory definition: at least 90% meat or fat from beef, pork, lamb or goat; no more than 30% fat; no offal except casings; no mechanically separated meat; and a distinct spice profile.
What it does not
It does not contain offal other than casings or mechanically separated meat.
What it changed
The continuous coil of sausage is closely associated with braai cooking in South Africa, while oven and pan preparations offer other ways to serve it.
Who it is for, and who it is not
It is for people who eat beef, pork, lamb or goat and tolerate spices like coriander, black pepper, nutmeg, cloves and allspice. It is not for people avoiding those meats or seeking offal-free sausages that exclude casings.
Is it worth your time
It is worth your time if you want a grilled or pan-cooked sausage with a defined South African origin and regulated composition.