What is the best way to cook boerewors?

Use a tablespoon of olive oil in a skillet and allow your boerewors to cook on a low heat. Low heat will let the boerewors cook evenly while browning each side. Around 10 minutes per side should be enough for a total of 20 minutes.

How is boerewors served?

Traditionally boerewors are served with a porrage/polenta-like dish called pap that is made from mielie-meal, a coarse-ground maize (corn) flour. But, it is also common to see Boerewors placed into a bun and eaten, hot dog style, served with a tomato and onion relish.

How do you fry boerewors?

Boerewors is perfect for the braai, to pan fry or you can roast it in the oven. TO PAN FRY IT: Place 1 tablespoon of olive oil in skillet and put on low heat, place Boerewors in skillet and cook for approximately 10 minutes each side, add more olive oil as needed. Cooking it too long causes the Boerewors to be dry.

What is boerewors skin made of?

What is boerewors skin made of? The skin or casing is made of intestines that have been properly cleaned. You can also use casings that are made from collagen and alhinate.

What is boerewors eaten with?

Boerewors is traditionally grilled on the braai (South African barbecue), and it’s usually served with pap and sous (sauce). Alternatively, the sausage can also be placed into a bun and eaten as a hot dog with a tomato and onion relish on top, when it’s known as boerie.

How do I make Droewors from store bought boerewors?

  1. Cut all the meat into small cubes, mix together and grind to a coarse texture.
  2. Add dry spices and vinegar and mix together manually (lightly)
  3. Let the mix sit for 2-4 hours in a fridge and prepare (soak) the thin casings in water.
  4. Fit casings to sausage maker and fill with mixture, do not overfill.

How long is boerewors?

Store in a paper bag in the fridge for up to 2 weeks – it will dry out with time. Store in an airtight container in the freezer for up to 3 months – this will retain the moisture. Be sure to keep it covered tightly to reduce risk of freezer-burn. WHAT IS THE BEST WAY TO STORE BOEREWORS (SAUSAGES)?

How do you make a Pap smear for one person?


  1. Mix one cup of maize with a pinch of salt and half a cup of milk.
  2. Boil the remaining one and a half cups of milk. Add the maize-milk paste and stir to avoid burning the milk.
  3. When the pap is runny and soft, you can add butter. Serve while still hot.

What animal is boerewors?

History. Boerewors is made from coarsely minced beef (sometimes combined with minced pork, lamb, or both) and spices (usually toasted coriander seed, black pepper, nutmeg, cloves and allspice).

Do they still use pig intestine for sausages?

The pig’s large intestines are also used for preparations as chitterlings or filler meat. In sausage making, they are used for stuffing liver sausages, some salamis etc.

What’s the best way to make a boerewor?

The better the quality of the meat the better tasting the boerewors. When making, do not overprocess; meat must be crumbly. Use good quality fresh (not frozen) meat and vary spices to taste. If you want to make droëwors, use narrow sausage casings.

What’s the best way to cook boerewors stew?

Slice the onion and fry in hot canola oil with the cumin, smoked paprika and turmeric. Cut the boerewors into bite-sized pieces and brown with the onions. Add the chopped garlic, chilli flakes, dried oregano, organic tomato paste, Italian organic chopped tomatoes and organic beef stock. Simmer for 15 minutes and season.

What kind of meat is in a boerewor?

It often contains a mixture of beef, pork and lamb with spices similar to those that go into biltong; coriander, cloves and nutmeg. And while it’s a supremely popular braai-time favourite, there are a variety of ways to enjoy ‘boerie’ even if you don’t have the energy to light a fire. Take a look!

What kind of seasoning do you need for boerewors?

The boerewors has all the flavour so you need very little seasoning apart from a pinch of chilli (optional), salt and pepper. Slice the sausage up into smallish discs and fry in a non stick pan until the meat starts going brown and is just cooked through.