- Boerewors
r.
History
Boerewors was probably invented about 200 years ago in The Netherlands.Fact|date=January 2008 It is made from coarsely minced
beef (sometimes combined with mincedpork , lamb, or both) andspice s (usually coriander seed,black pepper ,nutmeg ,cloves andallspice ). Good boerewors always contains a reasonable proportion of fat. There is no such thing as "light boerewors" (but see comments below on cooking). The sausage is preserved withsalt andvinegar (and often contains Worcestershire sauce), and packed in sausage casings. Traditional boerewors is usually formed into a continuous spiral, as illustrated on the right, and the spirals can sometimes be immobilized by wooded skewers.Variations
There are many different varieties of boerewors today, including specialties such as garlic wors, "kameeldoring" (camel thorn), "Karoowors" (sausage from the
Karoo region), and "spekwors" (made from cubed pork fat). All varieties are distinctly flavored withcoriander andvinegar .Boerewors is usually "
braai ed" (barbecue d), but may be grilled in an electric griller, or fried, or boiled. When grilled or braaied, boerewors sheds a great deal of its fat.Boerewors itself does not keep well unrefrigerated. However in days of yore for long trips or
trek s, a similar dried or cured sausage called "droë wors " (PronEng|dru:'ʌvɔrs) was prepared instead in a process similar to the preparation ofbiltong . In modern times, droë wors has become popular in its own right as a snack.ref|Davisee also
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Droë wors
*Biltong Notes
# Van Noort, Elvira. "Can you trust Wikipedia?" "The Mail and Guardian". November 7, 2005. [http://www.mg.co.za/articlePage.aspx?articleid=255920&area=/insight/insight__national/]
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