Lots of people without any South African connections do not know what Boerewors is.  So here is the lowdown on a very tasty sausage, hugely popular on any South African BBQ or Braai (and how to cook it). We make it here in our North London shop so read on, come in and see us then you can try it for yourself.

Boerewors origins

The name comes from the Afrikaans words boer (“farmer”) and wors (“sausage”). It is thought that the original recipes would have come from the early migrants to South African brought with them from  the Netherlands. The sausage is usually formed and presented in a large spiral – very similar to the Cumberland Sausage that we have in the UK. Cooking Boerewors over a Braai (BBQ) is a strong patriotic tradition in South Africa culture and is often associated with national holidays.

Whats in it?

The sausage is made from coarsely ground beef which is typically combined with ground pork. To make sure we can offer our customers a really tasty premium version we use the best Scottish Beef combined with Free Range Blythburgh Pork. The natural fat content of the meat will keep it moist during the cooking process.

The unique taste and aroma of Boerewors comes from the generous amount of Coriander, Nutmeg, Cloves, All Spice and Black Pepper. We make it in two sizes (thick and thin) so you can choose your preference – same filling but the lager size will need slower cooking

Cooking Boerewors

Boerewors is an ideal sausage for the Barbecue (or a Braai as its known in South Africa). As it is a 100% meat filling you will need to make sure that it is cooked through. To avoid a blackened outside and uncooked middle try the following tips for a perfect result:

  • Light your coals early and wait until they have a uniform grey ash surface before you start cooking
  • Have a good pair of tongs ready so you can turn the sausage easily without it breaking up. Intact the casing will retain all the juicy flavours around the meat ready for your first bite. Delicious.
  • Place the Boerewors to one side of your coals – indirect heat, while it cooks. Slow and steady will get the best result
  • Do not turn too often
  • Only apply some direct heat at the very end if it needs a little more colour.
  • Remember the end result should be moist and tender inside when you serve it – not dry and crumbly
  • Allow about 20 minutes to cook. (Slimmer Boerewors will cook faster)

Cooking update – 29th July 2013:

We have been very fortunate to get some extra advice from a few of our Twitter followers who are Braai experts. So be pay attention if you want to become a true Braai Master.

@jamesbraai0027 points out that for a perfect Braai you should be using real wood – get chopping!

@braaiboy and @BBQMasterclass comment on the suggestion of indirect heat. They both recommend that you should be cooking directly. However they emphasise that you do not want to overcook your Boerewors.

The weather in the UK is very unreliable so it is good to know that you can cook them just as well in the oven or under the grill but follow the tips above and cook gently.

Feeling hungry now? Come in and see us then light your charcoal. “Lekker” (tasty) as they say in Afrikaans