Boerewors is more than a type of sausage; it is part of the South African tradition. Its name is derived from the Afrikaans words "Boer," which means farmer, and "wors," which means sausage; hence, Boerewors-a coiled, flavoured sausage in the case of mixture composition: beef, pork, and sometimes lamb, seasoned with a blend of spices. From the braai in the backyard to the grill at any sporting event, Boerewors is absolutely the star of South African food.
History Of Boerewors
Boerewors actually originate from the farming communities of early colonial South Africa. The Dutch settlers brought with them their sausage-making traditions, soon to be applied to the local availability of meat and spices. In due course, it became a staple in many households in South Africa, with farmers making Boerewors from their own meat.
The recipe has hardly altered in any way over the centuries, and different regions have their peculiar ways of making Boerewors. Some of the variations could include the ratio between beef and pork or adding lamb. Nevertheless, Boerewors is coarsely ground and juicy sausage, with a very distinctive flavor profile, generally.
What Makes Boerewors Special?
Boerewors are different from ordinary sausages due to their special combination of ingredients and spices. The recipe traditionally requires at least 90% meat, usually a mixture of beef and pork, and the other 10% consists of fat and a spice mix that includes coriander, black pepper, cloves, nutmeg, and allspice. This is usually coarsely ground in order to give it a hearty texture, in a natural casing, which normally comes from the intestine of a pig.
Other indicative features include Boerewors being coiled into one single long coil. Unlike regular sausages that can be straight and usually come in links, Boerewors can be very long and spiraled. Because of that, it is instantly recognisable on the grill.
How Is Boerewors Cooked?
Boerewors are done over an open flame or a grill because the high smoke contents bring out the richness in flavour. No social function in South Africa is complete without something called a "braai" a barbecue where Boerewors often plays the central role. To keep Boerewors juicy and full of texture, it should be cooked on medium heat for a longer period of time so that it does not dry out. While cooking, it is very important not to prick the sausage so that the juicy flavour remains inside.
Some prefer to sauté Boerewors in a pan or bake in the oven, especially when grilling is out of the question. However you cook it, the trick is allowing the sausage to cook through without drying out.
Serving Boerewors
Boerewors is very versatile and can be enjoyed in many different ways. The most traditional combination, paired with "pap", is much too plain for the strong flavors of the sausage. It is also served in a bun, much like a hot dog but with a much richer flavor.
Other popular ways of serving Boerewors include making it into a meal with accompaniments such as grilled vegetables, chutney, and potato salad. In South African homes, Boerewors is also incorporated into the stew or casserole to add volume and flavor to the dish.
Boerewors Across the Globe
While Boerewors is uniquely South African, its popularity has spread well outside of the country's borders. Nowadays, it can also be found in many other parts of the world, usually where large expatriate communities from South Africans exist, like Australia, the UK, and the US. In order to meet the demand for this specialty sausage, Boerewors nowadays can be sold by special outlets and online butchers.
Conclusion
Boerewors is more than a sausage; it's the knowledge that has been passed on through generations in South Africa. It brings people together-from being part of a family braai, to part of a whole meal-all because of the rich flavors within the traditional meat. The next time you're looking for new things to throw on the grill, you should consider adding boerewors into your list. This robust, savory tasting food will go down well at your next barbecue.
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