Boerewors is another inheritance from our pioneering forefathers who used to combine minced meat and cubed spek (pork and/or beef fat) with spices and preservatives (vinegar) which were freely available from the then Cape Colony.

During their trek through the hinterland large quantities of wors would be made during their outspan (stopover) and that which could not be eaten would be hung to dry and taken along for sustenance as they continued their explorations.

In the decades that followed this type of wors gradually evolved and the term “Boerewors” became entrenched in our culture.

You can make your own boerewors for Braai Day by following this tasty recipe of Chef Pieter de Jager from Leopard’s Leap.

Ingredients  

Makes 5 kg sausage/mince

2.3 kg beef flank or brisket
1.3 kg pork shoulder
1 kg pork back fat
60 g sea salt
40 g coriander, cracked
40 g black pepper, ground
30 g fennel seeds, cracked
10 g chili, dried and ground

500 ml ice-water

4 to 5 sausage casings (26/28 – long), soaked in cold water overnight

Method

Cut the beef, pork and fat into rough cubes. Mix all the spices with the meat and mix through thoroughly. Refrigerate overnight to allow the meat to marinate.

The next morning, mince the meat through an 8-mm mincing attachment.

Add the ice-water to the minced meat and place the meat inside a sausage filler.

Place each casing over the filler nozzle.

Fill the casings with the sausage mix and allow the sausage to rest for 1 to 2 hours before grilling on the braai or barbeque over moderate coals.

The same mix could be used for mince, burger patties or even meat balls.

To make droëwors at home

Follow the same recipe and process, but substitute the pork shoulder with beef and the pork fat with lamb fat. Also use thinner casings (22/24 – long).

Hang the sausage in a cool, dry environment for a week or until dry.