South African Boerewors sausages are made from course ground beef, with some pork and other meats, select spices, salt and vinegar. The sausage is made into a continuous spiral that is curled up like a sleeping snake.
The secret in the making of good Boerewors lies in the quality of the ingredients used. The better the quality of the meat, the better tasting the Boerewors.
We make our Boerewors according to a traditional African recipe, using only the highest quality ingredients and have adjusted the recipe according to feedback from our local South African Community. As with all our products, we strive to provide the best quality and most authentic taste possible.
Why not try something a little different and take home a Boerewors next time you pick up you meat supplies from Terry Orreal’s Meats.
How to Cook Boerewors
Boerewors can be fried, grilled or barbecued over hot coals.
Before cooking, prick the skin with a fork in a number of places to let the fat escape as the wors (sausage) cooks. Some purists would be horrified by this as they like the sausage to retain it’s fat, enabling it to burst into the mouth when eating. This makes it difficult to ensure that the boerewors casing does not split, allowing the ingredients to escape on cooking.
Pricked or not, how you cook your “Wors” is entirely up to you.
Serve your Wors with vegies, salad or whatever you like. They go well with just about everything.
Goes down well with any fizzy drink such as beer, champagne or fruity soft drink. Passion-fruit flavoured wine or pop (soda) is awesome 🙂