Talk:Boerewors

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This article was externally reviewed on November 7, 2005 by Mail & Guardian. It was rated 6/10

Please see discussion of this article in the Mail & Guardian, Can You Trust Wikipedia? -- it received a 6/10 rating. — Catherine\^talk 06:01, 8 November 2005 (UTC)

Boerewors in itself does not keep well. I think the author assumes that droëwors is dried boerewors. It is not, as droëwors has a different recipe.

Boerewors was not invented by the boers.

A very similar type of sausage is made in France today, in the Latour Valley -- the only difference being that the French do not use coriander or vinegar. They use a dry red wine called a claret instead of the vinegar. It is also a far milder sausage as far as spices go, but the texture is the same.

-- De Waal Davis, author of Braai Buddy and Bakgat Braai, op. cit.

Also see Talk:Braai <>< tbc 09:01, 8 November 2005 (UTC)

[edit] Great work guys (and girls)!

See http://www.mg.co.za/articlePage.aspx?articleid=256607&area=/insight/insight__national/ - Ta bu shi da yu 03:28, 18 November 2005 (UTC)

[edit] Invention by Boers

An anonymous edit on Dec. 7 credits the Boers with inventing Boerewors. This was disputed by the M&G expert, right? --SuburbaniteFury 20:15, 15 December 2005 (UTC)

[edit] Removed following section from article

I don’t think the following belonged in the article, but is better placed here in talk. I agree with SuburbaniteFury above, and arguing is normally not done in the article

Boerewors was most probably invented in the 18th or 19th century by the Boers in the former Cape Colony. Some sources mention that a less spicy French sausage with a similar texture to boerewors is made today in the Latour Valley in Pyrénées-Orientales, using claret instead of vinegar and no coriander. ^[1]. The relevance of this is questionable as:

1) The French sausage is not named.

2) Only the texture is "similar", as with hundreds of sausages worldwide.

3) The French sausage contains no coriander or vinegar - vital ingredients which give boerewors its characteristic flavour.

4) Claret is a generic term for a red Bordeaux wine and unlikely to be used in place of a Pyrénées wine for a local dish.

--212.102.225.147 15:48, 10 March 2006 (UTC)