This is a traditional South African sausage made from beef, mixed with either pork or lamb and a mixture of spices. Boerewors are traditionally served in a coiled shape, similar to the Cumberland sausage and cooked on a braai (barbecue).
What is South African boerewors?
Boerewors, (pronounced [ˈbuːrəˌvɔrs]) a type of sausage which originated in South Africa. … According to South African government regulation boerewors must contain at least 90 percent meat, and always contain beef, as well as lamb, pork, or a mixture of lamb and pork.
Is wors processed meat?
Is boerewors processed meat? The wors must contain beef or a combination of beef with either lamb or pork. The use of processed meat in the making of wors is forbidden.
What is boerewors sausage made from?
Traditionally, boerewors is made of minced meat in a sausage casing. The meat commonly used is beef but could also be goat, pork or lamb or a mixture of the four. Legally, boerewors must contain 90% meat content and less than 30% fat content.
What is the difference between sausage and boerewors?
As you can see, the main difference between boerewors and sausage is the percentage of meat in the product. Boerewors is generally more expensive because it contains a higher percentage of meat. However, sausage can be just as delicious and it often offers better value for money.
What fat does boerewors use?
– Boerewors must contain a minimum of 90 percent total meat content. – Boerewors may not contain more than 30 percent fat. – Lean meat must be greater than 63 percent.
What are traditional South African foods?
Don’t leave South Africa without eating:
- Biltong & droewors. Dry curing was a method used to preserve meat by the indigenous tribes of South Africa before fridges were invented. …
- Boerewors. …
- Cape Malay curry. …
- Malva pudding. …
- Chakalaka & pap. …
- Braai/Shisa nyama. …
- Bunny chow. …
- Amarula Don Pedro.
Who eats boerewors?
In their early pioneering days, South African boers (farmers) made large quantities of sausage on their stopovers while trekking across the country to escape Colonial rule. From then until the 1960s, what later became known as boerewors, was made and consumed in South Africa only.
How is polony made in South Africa?
Polony is a South African bologna product made from fat, salt and a composite meat paste called pink slime. Traditional polony is dyed bright pink and is a popular sandwich meat. … German bologna contains more spices than the standard recipe and has a strong garlic flavor.
Are viennas red meat?
Our processed meat looks significantly different to processed meats found in other countries, i.e. in most viennas, polonies and even fresh wors, the main ingredient is often not derived from red meat, but vegetable proteins and mechanically deboned chicken.
How much does boerewors cost?
The average cost per kilogram of chicken across South Africa is R47. 19 a kilogram. The summary below shows the average price of boerewors per kilogram per province (as at January 2019): Eastern Cape: R65.
Can you smoke boerewors?
Once it’s lit and eventually the flames have died down put some smoking wood chips on the BBQ, this will increase the intensity of the smoke flavour. … After a couple of minutes after that take your boerewors off the BBQ. Plate the boerewors and also the pap once the water is gone, and that’s it enjoy!