Boerewors

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Boerewors' is a sausage dish, popular in South African cuisine and Limburgish cuisine. It comes from the Afrikaans words boere ("farmers") and wors ("sausage"). It is known in Limburg as verse worsj (Fresh sausage).

Boerewors was probably invented about 200 years ago in the former Cape Colony. It is made from coarsely minced beef (sometimes combined with minced pork, lamb, or both) and spices (usually coriander seed, black pepper, nutmeg, cloves and allspice). The sausage is preserved with salt and vinegar, and packed in sausage casings.

There are many different varieties of boerewors today, including specialities such as garlic wors and spek wors (made from cubed pork fat). All varieties are distinctly flavored with coriander and vinegar.

Boerewors is usually braaied (barbequed), but may be fried or boiled.

Boerewors itself does not keep well; a dried sausage called droë wors was made instead for long trips or treks.^[1]

A French dish similar to boerewors is made today in the Latour Valley in Pyrénées-Orientales. However, the French recipe does not use coriander or vinegar but instead claret, a dry red wine. It is a much less spicy, but the texture is similar.^[2]

[edit] Notes

1. ↑  Van Noort, Elvira. "Can you trust Wikipedia?" The Mail and Guardian. November 7, 2005. [3]
2. ↑  Ibid.