Boerewors - a type of sausage which originated in South Africa - is a South African staple with growing popularity across the globe. Everyone has a slightly different recipe - and ours is by far THE BEST (or so we think)! It is most popular to cook this over a fire, but can be cooked in a pan at home (watch out for the mess).
We have the 'cocktail wors' version which is slightly thinner and sold in packs of 350g, or the traditional thick boerewors sold in packs or 530-730g (see image for reference).
Tips for Perfect Boerewors Preparation:
- Grilling (Braai): The most popular method of cooking boerewors is grilling over an open flame or hot coals. This method enhances its smoky flavor and creates a deliciously crisp exterior while keeping the inside juicy.
- Pan-Frying: Boerewors can also be pan-fried over medium heat. It's important to cook it slowly to ensure the sausage is cooked through without burning the outside.
- Oven-Baking: For a less traditional method, boerewors can be baked in the oven at a moderate temperature. This method helps retain the sausage's moisture and flavor.
- Cooking Tips: Avoid piercing the sausage while cooking to prevent the loss of juices. Boerewors should be cooked thoroughly until the internal temperature reaches 160°F (71°C).
- Resting: Allow the boerewors to rest for a few minutes after cooking to let the juices redistribute throughout the sausage.
- Accompaniments: Boerewors is typically served with traditional South African sides such as pap (a type of maize porridge), sheba (a tomato and onion sauce), and chakalaka (a spicy vegetable relish). It also pairs well with potato salad, grilled vegetables, and most famously - bread rolls.