Our Boerewors is made from coarsely minced beef and spices (toasted coriander seed, black pepper, nutmeg, cloves and allspice). Like many other forms of sausage, boerewors contain a high proportion of fat, and is preserved with salt and vinegar, and packed in sausage casings. Traditional boerewors is usually formed into a continuous spiral.
Boerewors is usually braaied (barbecued), but may be grilled in an electric griller, or fried. Alternatively it can also be grilled in an oven.
The secret in the making of good boerewors lies in the quality of the ingredients used. The better the quality of the meat the better tasting the boerewors. We will be adding many Boerewors Recipes for you to view soon you will also be able to add your own Boerewors recipe.
Now you can experience the robust flavor of South African Biltong without traveling to South Africa (and no outrageous shipping fees). All of our products are produced, Kosher Certified and USDA Certified in our space at the renowned Real Kosher food factory in Newark, New Jersey.
While Joburg™ Kosher makes only Kosher Boerewors (Kosher Gourmet Sausage) in this section we will discuss the background and history of the Boerewors sausage. Boerewors (farmer's sausage) comes from the Afrikaans words boer (farmer) and wors (sausage), and it is pronounced "boo ruh VORS] is as traditionally South African as Biltong, ( South African Beef Jerky ) Koeksisters, Pap (maize porridge) and Vetkoek (fat cake). "Boeries" as it is affectionately know by locals, is staple fare in South Africa. It is wholesome, delicious and reasonably inexpensive. Above all, it tastes like nothing else on the rest of this planet! It has been described by discriminating palates as eating high end gourmet sausage.
Boerewors is another inheritance from pioneering South African forefathers who used to combine minced meat and cubed spek (beef fat) with spices and preservatives (vinegar) which were freely available from the then South African Cape Colony.
During their trek (journey) through the hinterland (coast line) 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.