In our first newsletter, we mentioned to you that we would be making a typically South African sausage here in Germany and that this sausage is called Boerewors.
Boerewors, ([ˈbuːrəˌvors]) a type of sausage which originated in South Africa, is an important part of South African and Namibian cuisine and is popular across Southern Africa.
The name is derived from the Afrikaans/Dutch words boer (“farmer”) and worst (“sausage”).
Boerewors should have no more than 30% fat. It is a predominantly beef sausage with some pork or lamb in. Boerewors must contain at least 90% meat. The remaining 10% is spices, herbs and fluids. There are a few different spices that go into Boerewors, the main flavor is that of toasted coriander seeds.
No South African function is complete without a Boerewors roll – and South African’s are passionate about their national sausage to the point we have competitions who makes the best Boerewors, the longest Boerewors and it has been said –
“He who holds the Boerewors, controls the country”
– Anne Trapido, food anthropologist.