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Gold Crown wors
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Rockey's 5kg Biltong Maker
Preparing the Boerewors
In South Africa boerewors is generally cooked outside on a "braai" (barbecue) and eaten with pap (the good old pap and wors addiction). It can also be eaten on a roll which is know as a boerewors roll. The aroma of a boerewors braai (barbecue) is enough to set all the neighbours watering at the mouth.
Cooking "boeries" is one of the easiest tasks on earth, but I remain astounded by the numerous occasions I have observed this brilliant sausage bastardised to the brink of extinction by so called "braai specialists".
They burn it to cinders by leaving it cooking for far too long; they destroy the flavour by placing it over to high a heat; they cut it into shorter pieces during the braai period, letting all the wonderful juices escape into the fire;
Some ignoramusses even prick the wors with a fork while cooking it in order for the fat, as they call the juices, to escape.
"Put the "boeries" on first" they exclaim, "It has to be well done".
Well, each to his own, I suppose, but some of these "braai kings" should consider that they are not only cooking for themselves but for others who want to enjoy decently cooked wors, as well.
Properly cooked wors should be done, but succulent when eaten. It should be grilled the opposite to what has been described above-over medium heat, turned only a couple of times and served when you can still see the juices bubbling inside. A good braai host will always inquire as to who likes their food well done, and leave separate portions to cook longer for those who prefer it so. But, over-cooked meat cannot be undone!
Another great popularity in South Africa is Droë Wors (dried sausage).
Click here to go to the Droë Wors page
In the BILTONG MAKER the sausage will take 3-4 days to dry
Under the rafters it will take longer and watch out for the flies!
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