Therefore you can also fry the boerewors in a pan on the stove, or grill it in the oven.
There are many variations to boerewors with each person keeping their recipe as a guarded secret.
Even though there are many ways to make boerewors most boerewors recipes will contain the following items.
If you are South African then you will know that talking about the fat content in boerewors is almost as hard as discussing politics or religion, each one has their own opinion.
Most boerewors recipes will have a fat content of about 10%.
If, for example, you decide to use 50% beef and 50% venison, you can increase that to between 15% and 20% because venison is very lean and hardly have any fat.
That being said you will find many South Africans that make their own boerewors will push the fat content up to even 30%.
Then you also get different flavors of boerewors like garlic, peri-peri, cheese, and even chutney flavored wors.
I believe that it all comes down to personal choice and that there is no right or wrong to do this as long as you enjoy it with good friends and family.
What type of sausage is classified as boerewors?
- A sausage that is made from beef, sheep, pork or goat species.
- Must contain a minimum of 90 percent meat.
- No more than 30 percent fat.
- Meat must be greater than 63 percent.
- You are not allowed to use any Mechanically separated meat
- Boerewors may not contain any offal, except for the casing
What are you allowed to use in boerewors?
- Pure Meat like beef, pork, lamb, springbok, kudu, etc
- Cereal products like oats or heat flour
- Spices and herbs
Can I be allergic to boerewors?
Children with milk allergies can also be allergic to beef and a meat allergy can develop anytime in life.
Also, some of the ingredients used can be manufactured in factories where there are nuts and certain oats can contain gluten.
How do you cook boerewors?
According to South African customs boerewors are usually grilled at what is known as a braai. You can braai(bbq) your meat using wood, charcoal or a gas braai(bbq) like a weber.
Take care not do damage the casing to ensure that you do not dry out the boerewors
Not all casings are equal so if you are using a synthetic casing it is best to “braai” your boerewors over low heat.
When your boerewors turn a nice dark golden color and the casing feel stiff to the touch and don’t want to bend, then you know that your boerewors is cooked.