is a sausage
dish, popular in South African cuisine
cuisine. It comes from the Afrikaans
("farmer") and wors
("sausage"). Most non-Afrikaans
-speaking persons find it difficult to pronounce authentically, however a reasonable approximation for foreigners is with a trilled
Boerewors was probably invented about 200 years ago in The Netherlands. It is made from coarsely minced beef
(sometimes combined with minced pork
, or both) and spices
(usually coriander seed
, black pepper
). Good boerewors always contains a reasonable proportion of fat. There is no such thing as "light
boerewors" (but see comments below on cooking). The sausage is preserved
(and often contains Worcestershire sauce), and packed in sausage casings
. Traditional boerewors is usually formed into a continuous spiral, as illustrated on the right, and the spirals can sometimes be immobilized by wooded skewers.
There are many different varieties of boerewors today, including specialties such as garlic wors, kameeldoring
(camel thorn), Karoowors
(sausage from the Karoo
region), and spekwors
(made from cubed pork fat). All varieties are distinctly flavored with coriander
Boerewors is usually braaied (barbecued), but may be grilled in an electric griller, or fried, or boiled. When grilled or braaied, boerewors sheds a great deal of its fat.
Boerewors itself does not keep well unrefrigerated. However in days of yore for long trips or treks, a similar dried or cured sausage called droë wors was prepared instead in a process similar to the preparation of biltong. In modern times, droë wors has become popular in its own right as a snack.
- Van Noort, Elvira. "Can you trust Wikipedia?" The Mail and Guardian. November 7, 2005.