Boerewors is a popular traditional South African sausage that has a fascinating history. The name "boerewors" translates to "farmer's sausage" in Afrikaans, which is one of the official languages of South Africa. The origins of boerewors can be traced back to the Dutch settlers, known as Boers, who arrived in South Africa during the 17th century.
The Boers were skilled farmers and hunters who brought with them their culinary traditions. They combined their knowledge of European sausage-making techniques with the available local ingredients and spices to create what eventually became known as boerewors.
Boerewors is made from a 60/40 mixture of coarsely ground beef and pork (Traditional) or an all beefversion, sometimes we will do a lamb and beef version. The meat is seasoned with a variety of spices, including coriander, cloves, nutmeg, and black pepper, among others. The unique flavor profile of boerewors comes from these spices, which give it a distinctively savory and slightly spicy taste.
The mixture of meat and spices is then encased in natural sausage casings (traditional) or a beef collagen for the all beef version. The sausages are typically formed into long, thick coils or straight sausages. Boerewors holds a special place in South African culture and cuisine. It is often enjoyed at social gatherings, such as braais (barbecues), where it is grilled over an open flame until cooked through. Boerewors is also a popular street food and can be found at food stalls and markets throughout South Africa called a "Boerie Roll" with Monkey Gland Sauce.
In recognition of its cultural significance, boerewors has been given protected status in South Africa. This means that for a product to be legally called "boerewors," it must adhere to specific guidelines and standards set by the South African Department of Agriculture, Forestry, and Fisheries.
Today, boerewors continues to be a beloved South African food, enjoyed by people of all backgrounds. Its rich history and delicious flavors make it a symbol of South African culinary heritage.