Boerewors is the traditional sausage of Africa which contains a minimum of 90% meat, of which not more than 30% is fat. Boerwors are braaied and we must remember that the word braai is Afrikaans word for “barbecue” or “grill” and is a social custom in South Africa , Namibia , Zimbabwe , Botswana and Lesotho etc. Then word Boerewors is derived from the Afrikaans words boer (“farmer”) and wors (“sausage”).
Boerewors are prepared with the minced beef and in some areas the people also like it with minced lamb. After filling the sausage casings lightly with the meat mixture, some cooks refrigerate the material for 24 hours before using. Boerewors can be kept for a week or for 3 months if frozen. The other spices in the recipe include coriander seed, black pepper, nutmeg and cloves etc. The minced meat is processed with salt and vinegar. Boerewors are also cooked after grilling or frying in ovens. Boerewors are coiled on a flat surface and for the perfection Boerewors are turned 2 or 3 times carefully. Boerewors, the traditional African sausage is a highly seasoned traditional food which is a favorite of African people. Many food competitions and events are held for this delicious food which is made from minced or pounded meat.