Boerewors

The Boerewors recipe given here is for the basic, original boerewors, with suggestions as to how you can ring the changes.

To make truly authentic boerewors you'll need a sausage stuffer and casings.

In the halcyon^([sic]) of sausages, if there were such a thing, boerewors would likely be crown prince.

2019, Gregory Mthembu-Salter, Wanted Dead and Alive: The Case for South Africa's Cattle, Cover2Cover (face2face), page 48, The poet Antjie Krog has written evocatively about boerewors as the physical manifestation of a well-run farm, with the patriarch and his men raising and providing good-quality meat and the matriarch, armed with a prized, secret family recipe, organising her kitchen staff into the production line required to make the perfect wors.