boerewors

Boerewors is a traditional South African sausage made from minced meat and fat, usually beef and sometimes pork, seasoned with a spice blend that commonly includes coriander seeds (often ground), black pepper, nutmeg, cloves, garlic, and vinegar. It is prepared as a fresh sausage rather than a cured or smoked product, with the meat and fat emulsified or finely minced, stuffed into natural casings, and formed into a long coil or loop.

The name derives from Afrikaans boer meaning farmer and wors meaning sausage, reflecting its origins among rural communities in the region. Boerewors is closely associated with South African cuisine and is widely prepared for social gatherings and barbecues. Its exact spice mix varies by family and region, producing a range from milder to spicier versions, sometimes with additional ingredients such as extra garlic or chili.

Cooking and serving commonly involve grilling or barbecuing on a braai, then letting the coil rest briefly before portioning. It is often served with sides such as pap (a maize meal porridge), chakalaka, chutney, or bread, and may be eaten hot off the grill or at room temperature. Boerewors is typically sold fresh and must be kept refrigerated and cooked thoroughly; cross-contamination and undercooking should be avoided.

Variant forms exist, including recipes that use different combinations of meat, or add-ins like game or lamb. Despite regional differences, boerewors remains a staple in South African food culture and is recognized as a characteristic element of the country’s barbecue tradition.