Boerewors is a sausage, not just any sausage. It is about as South African as you get.
Braaied over coals it is that essential difference between what an English will refer to as a barbeque and what South Africans understand as a braai. The one thing no self respecting Braai Master would forget.
Made with coarsely ground beef (sometimes combined with minced pork, lamb, or both) and spices (usually toasted coriander seed, black pepper, nutmeg, cloves and allspice). Like many other forms of sausage, boerewors contains a high proportion of fat, and is preserved with salt and vinegar, and packed in sausage casings. Traditional boerewors is usually formed into a continuous spiral. It is often served with pap (traditional South African porridge / polenta made from mielie-meal). Boerewors is also very common throughout Namibia, Botswana, Mozambique and Zimbabwe as well as with expatriate South African communities worldwide.
Generally it is made with coarsely ground beef mixed with toasted coriander seed, black pepper, nutmeg, cloves and allspice, in a continuous spiral. But it can also contain both pork and lamb as well as venison. There cannot be less than ninety percent meat and while most wors comes standard with a high fat content it cannot be more than thirty percent fat. Definitely no offal or meat pulp and it is preserved with salt and vinegar.
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