Boerewors
History of Boerewors
Boerewors or (farmer's sausage) is as traditionally South African as Biltong, Koeksisters, Braaivleis and Rubby Nick
named ”Boeries" by South Africans, it is the corner stone of any good braai
Boerewors is another inheritance from the Voortrekkers who used to combine minced meat and cubed spek (pork and/or beef fat)
with spices and preservatives (vinegar) which were freely available from the then Cape Colony.
During their trek through the hinterland large quantities of wors would be made during their outspan (stopover) and that which
could not be eaten would be hung to dry and taken along for sustenance as they continued their explorations.
Up until the early 1960's boerewors in South Africa was know only as boerewors and by no other name. Thousands of butchers
vied with each other to produce, in their opinion, the best "boeries" you could find anywhere. Competition was
fierce, the consumer was happy! The unique taste of boerewors was enhanced by making adjustments to the quantities of the
traditional ingredients used. Some masterful "boeries" was, and still is, produced with the creators jealously
guarding the mix of their magic potions.
Types of Boerewors
Boerewors has since the 70’s been given many new twists. The title of best Boerwors is hotly contested and Checkers
still run the annual Boerwors competition to this day. A host of additional flavours where added to the boerewors taste.
Copious quantities of barbecue spice, onion, tomato, garlic, cheese, chillies, peppers, chicken and, you name it, were added
in order to diversify the taste of the good old "boeries". On the market was now garlic wors, chilli wors, cheese
wors, chicken wors etc. etc. Many consumers, naturally, enjoyed these variations. Others, obviously, called it sacrilege.
These additions to the taste of boerewors had, however, come to stay and are still freely available today.
The secret in the making of good boerewors lies in the quality of the ingredients used. The better the quality of the meat
the better tasting the boerewors.
Making Boerewors
Ingredients
- 1 kg beef.
- 1 kg mutton.
- 1 kg veal or lean pork.
- 500 gr spek (firm pork fat from under the skin).
- 25 ml salt.
- 5 ml ground black pepper.
- 15 ml corriander, singed and ground.
- 1 ml ground cloves.
- 2 ml nutmeg powder.
- 125 ml brown vinegar.
- 25 ml brandy (optional).
- 25 ml masala (optional).
- 200 gr wide sausage casings.
Method
- Cube all meat and spek.
- Mix together thoroughly and mince coarsely.
- Place meat in large bowl.
- Add all dry spices, vinegar and brandy (if used).
- Mix together lightly with a two pronged fork.
- Place in fridge for +/- 2 hours to blend flavours.
- Soak casings in water during this period.
- Fit casings to sausage maker and fill with mixture.
- Do not over- or under-stuff.
Variation of the Method
Many purists prefer not to add the cubed spek with the meat before mincing.
They prefer to add it during the mixing process.
In this case make sure that your spek is finely cubed.
