So when are we going to find out what BOEREWORS are?
Oh - Here's the answer on Wikipaedia:
Boerewors is a sausage dish, popular in South African cuisine and
Limburgish cuisine. It comes from the Afrikaans words boer ("farmer"😉
and wors ("sausage"😉. Most non-Afrikaans-speaking persons find it
difficult to pronounce authentically. A reasonable approximation for
foreigners is "Boo-ruh-vors" with a trilled r. (In Afrikaans the 'e'
is added when you join the two nouns to form one, and is not 'Boere'
ie. plural of farmer.)
Boerewors was probably invented about 200 years ago in The
Netherlands. 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). 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 with salt and vinegar, and packed in sausage casings.
Traditional boerewors is usually formed into a continuous spiral, as
illustrated on the right, and the spirals can sometimes immobilized by
wooded skewers.
There are many different varieties of boerewors today, including
specialties such as garlic wors, kameeldoring (camel thorn), karoowors
(sausage from the Karoo region), and spek wors (made from cubed pork
fat). All varieties are distinctly flavored with coriander and
vinegar.
Boerewors is usually braaied (barbecued) but may be grilled in an
electric griller, or fried, or boiled. When grilled or braaied,
boerewors sheds a great deal of its fat and is therefore not
necessarily a "cardiac catastrophe".
Boerewors itself does not keep well unrefrigerated. However in days of
yore for long trips or treks, a dried or cured version of the sausage
called droë wors ("DROO-uh-vors"😉 was prepared instead in a process
similar to the preparation of biltong. In modern times droë wors has
become popular in its own right as a snack.[1]
Myrl Jeffcoat