What meat is boerewors?
Traditionally, boerewors is made of minced meat in a sausage casing. The meat commonly used is beef but could also be goat, pork or lamb or a mixture of the four. Legally, boerewors must contain 90% meat content and less than 30% fat content.
How do you cook wors with water?
Though it is traditionally a braai meat, you can cook boerewors in the pan, as well. Place the coil in a large skillet. Then, run just enough water to cover the sausage and cook it on a moderate temperature for 30-40 minutes. Be sure to turn it now and then.
Who invented boerewors?
Boerewors, (pronounced [ˈbuːrəˌvɔrs]) a type of sausage which originated in South Africa. It is an important part of South African, Zimbabwean and Namibian cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words boer (“farmer”) and wors (“sausage”).
Why is my boerewors dry?
The meat must be cold at all times or the fat will smear even when you are stuffing the casings. Wors is not as high in fat as imagined because a lot of the fat is expelled during cooking,using too little fat will give you a dry crumbly texture.
What is the best way to cook boerewors?
Boerewors sausage is perfect for the barbecue grill, to pan fry or you can roast it in the oven. To Barbecue – cook on low heat for approx 20 minutes, 10 minutes per side. Turn with tongs and do not pierce with fork during cooking as this releases much of the moisture in the sausage.
How do you braai a wors?
The best way to braai boerewors is over gentle coals. Keep turning the boerewors so that one side of the casing does not become too crispy as it might burn. Do not overdo the braaing. Boerewors is best when it is still nice and juicy.
Does cheese wors have pork?
Ingredients: Beef and Pork (min 90% meat, max 30% fat), Water, Salt, Spices & Spice extracts, MSG (Flavour enhancer), Dextrose, Flavourant (Wheat, Yeast), Preservative (Sodium metabisulphite), Acidifiers. Contains: Wheat gluten.