In South Africa there are a lots of delicious and unique food. And it is interesting to taste. I ever told you about Bobotie and Biltong, so this time I will tell you about Boerewors. Maybe to you these words sound strange, but Boerewors is a popular dish in South Africa. The word comes from the word Boer Boerewors (“farmers”) and wors (“sausage”).
Actually Boerewors is a sausage. Boerewors is basically a traditional sausage from Dutch “Verse Worst” but somewhat different. Boerewors is made of roughly chopped beef (or could also use lamb or pork) and spices (coriander, black pepper, nutmeg, cloves and allspice). Therefore Boerewors made of flesh, then of course these foods are high in fat. Traditional Boerewors is usually made with a spiral shape and served with pap (a traditional porridge from South Africa).In the past, the food is closely related to the farmers, so that the wives of farmers trying to make the most delicious Boerewors. Each wife also has hers own Boerewors recipes and they keep well Boereworsnya recipe.
Now, I will tell you how to make Boerewors. It is a basic Boerewors.
Ingredients :
3 lb beef
3 lb pork
1 lb bacon
½ cup red wine vinegar
1 clove garlic
4 tbsp Worcestershire sauce
3 to 3 ½ oz sausage casing
2 tbsp salt
1 tsp ground pepper
2 tbsp ground coriander
½ tsp freshly grated nutmeg
½ tsp ground dried thyme
½ tsp ground allspice
¼ tsp ground cloves

Procedure :
Dice the bacon into pieces not larger than 1 inch.
Cut the beef and pork meat into 1 to 1 ½ inch cubes. Mix it well with all the other ingredients except the sausage casing.
Grind the meat using a medium-coarse grinding plate.
Fill the sausage casings firmly, but not too tightly with the meat mixture.
Refrigerate for 24 hours before using. Boerewors can be kept for a week or for 3 months if frozen
Boerewors can be fried, grilled or barbecued over coals. Before cooking prick the skin with a fork in a number of places to let the fat escape as the wors (sausage) cooks.