Boerewors sausage is excellent for roasting in the oven, pan-frying, or using a barbecue grill.
Cooking time for barbecue is around 20 minutes, 10 minutes per side. As fork piercing releases a lot of the sausage’s moisture during cooking, use tongs to turn the sausage instead.
To pan fry sausage, add 1 tablespoon of olive oil to a skillet and heat it over low heat. Add the sausage to the skillet and cook it for approximately 10 minutes on each side.
To roast in the oven, preheat it to 325 degrees. Place sausage in a heatproof dish that gives it room to expand during cooking so that all of the coils cook equally, and then top with 1 tablespoon of olive oil. Never cover. In the oven. After ten minutes, flip the sausage. Cook for an additional ten minutes. Look for completion. If necessary, cook for an additional 10 minutes.
Using a Pan to Cook Boerewors
Boerewors should be cooked on low heat in a skillet with a tablespoon of olive oil. The boerewors will cook evenly and brown on all sides when cooked on low heat. For our thin boerewors, it takes around 5 minutes every side, and for our thick boerewors, it takes about 10 minutes per side.
If you want more well-done boerewors, you can cook the dish for a bit longer or add additional olive oil if necessary.
To cook boerewors in a pan with water, a helpful hint is to add enough water to completely cover the sausage and cook it at a low temperature for 30 minutes. By doing this, the inside of the sausage will be cooked. Don’t forget to rotate the boerewors occasionally. You may drain the water once it has reached a rolling boil, and then cook the boerewors in the skillet for a few minutes on each side.
Fry in a pan
Although boerewors is typically a braai meat, you may also cook them in a pan. The coil should be put in a big skillet. After that, cook the sausage for 30 to 40 minutes at a moderate temperature with just enough water to cover it. Make sure to rotate it sometimes. Finally, let the water continue to boil. After that, fry the boerewors in the skillet just until they begin to faintly brown.
There are three simple ways to prepare boerewors.
The cooking of sausages should not be difficult or time-consuming to be a tasty supper alternative. You may need some quick and simple dinner options because of your hectic schedule. With tongs in one hand and your preferred beverage in the other, you can cook boerewors. As a result, it may be a very social procedure.
We have put together this straightforward manual on some basic culinary techniques. So, here are your alternatives if you want to prepare boerewors to perfection.
Cook for approximately 20 minutes, 10 minutes on each side, on low to medium heat. When cooking boerewors, turn using tongs rather than piercing with a fork. This will cause a significant amount of the sausage’s moisture to evaporate, leaving your sausage dry.
A frying pan with 1 tablespoon of olive oil should be heated slowly. Cook the sausage in a pan for approximately 10 minutes on each side, using additional olive oil as necessary.
How to Bake Boerewors:
Set the oven to 165 degrees and turn it on. Put the sausage in a heat-resistant dish that gives it room to expand while cooking so that all of the coils cook equally. Over the sausage, drizzle roughly 1 tbsp of olive oil. Place in oven without covering. After ten minutes, flip the sausage. Cook for an additional ten minutes. Look for completion. Depending on the length of cooking required, adjust as desired.
• Cooking boerewors for an excessively long time will cause it to dry up and lose some of its flavor. • To prevent the juices from leaking out while cooking, avoid cutting food into small pieces or poking it with a fork.
Visit our recipe page for some fantastic ideas on how to prepare your boerewors.
What makes boerewors and sausage different from one another?
As you can see, the fundamental distinction between sausage and boerewors is how much meat is contained in each. Due to its larger meat content, boerewors is typically more expensive. However, sausage frequently provides better value for the money and can be just as good.
How do you use an Airfryer to make sausages?
Using a sharp knife, stab the sausages a few times all over (this is optional, but will help release more fat). In a basket for an air fryer, arrange the sausages in a single layer.
The sausages should be cooked through after 10-15 minutes of cooking in the air fryer at 180°C while flipping them every 5 minutes. Check if the meat has reached 75C in the centre if you have a meat thermometer. Serve with buns or as a side dish for breakfast.
How is a boerewors braai prepared?
Place a loose coil over a moderately hot indirect fire when braaing. For 15 minutes, cook with a cover. For an additional five minutes, turn the food.
How long do boerewors need to cook for?
Boerewors are considered to be done when the exterior is both sides of golden brown. When prepared over coals, this generally takes 20 to 25 minutes in total. It is not advisable to cook boerewors over flames because they will burst and the fluids will escape.
How do you tell when boerewors are done cooking?
When preparing boerewors, check to see if the casing has turned a golden brown color. Make sure the meat is completely cooked through, with no pink remaining in the middle. After that, take out the boerewors sausage and give it some time to rest before serving.
Which kind of beef is in boerewors?
Spices and roughly minced beef (occasionally coupled with minced pig, lamb, or both) are used to make boerewors (usually toasted coriander seed, black pepper, nutmeg, cloves and allspice). Boerewors is preserved with salt and vinegar and packaged in sausage casings, just like many other kinds of sausage. The typical shape of traditional boerewors is a continuous spiral. It is frequently eaten alongside pap, a typical South African dish made of mile-meel. Boerewors is also widely consumed in many nations with South African expatriate communities. Boerewors are typically braaied (grilled over charcoal), but they can also be roasted in an oven, fried in a skillet, or cooked on an electric grill. Pricking the casing while preparing Boerewors should be avoided at all costs as it will cause the “wors” to dry out. The boerewors roll, also known as a “boerie,” is a regional take on the hotdog that consists of a portion of boerewors within a hotdog bun and is frequently served with a tomato, onion, and hot pepper relish. Enjoy!
How are boerewors consumed?
Boerewors is typically eaten with pap and sous, and it is normally grilled on the braai (South African BBQ) (sauce). The sausage can also be made into a hot dog and served that way, called a “boerie,” with tomato and onion relish on top.
Boerewors can you eat them raw?
Over soft coals is the ideal setting for braaing boerewors. Turn the boerewors frequently to prevent the casing on one side from getting too crispy and burning. Don’t grill too much. When boerewors is still fresh and juicy, it is at its best. There are very few hazards associated with consuming underdone or raw boerewors; in fact, some people occasionally consume entirely raw boerewors. The majority of the flesh in the boerewors should be cooked to a medium-rare temperature, with the remaining enjoyment coming from the natural liquids that the casing keeps in. Before eating, don’t let it sit about for too long. Ideal duration is 2 to 3 minutes. Just long enough for the juices to sufficiently cool off before you can consume without burning your tongue.
What flavor does boerewors have?
We adore you so much, boerewors. The meaty, juicy sausage is a mainstay in the majority of our kitchens, sizzling in a skillet or smoking over the fire. Boerewors, which are often beef, are recognizable by their classic spiral shape and their distinct flavor of coriander, nutmeg, and cloves.
Boerewors is so adored in South Africa that lawmakers created a law to safeguard it. According to section 15(1) of the Foodstuffs, Cosmetics, and Disinfectants Act of 1972, all goods marketed under the name “boerewors” must adhere to the rules outlined in the Government Notice No. R.2718 of November 23, 1990. (Act No. 54 of 1972). The complete statute is available for reading, but we’ve selected the most fascinating sections because it’s fairly lengthy and packed with information.
True boerewors is a very high quality food product since even while starches and water may be added, they may not make up more than 10% of the overall composition of the raw boerewors. This is why it tastes so nice.
Other sausage varieties Other raw beef items are frequently available in your supermarket or butchery, but if the product is not labeled as “boerewors,” it does not adhere to the strict criteria of a genuine South African boerewors. Other items on offer are:
Braaiwors contain a minimum of 60% animal protein. This is a less expensive, more filler- and starch-filled substitute for boerewors.
Fresh sausage that has at least 52.5% meat According to the label, sausages may contain poultry or a combination of meats.
Grillers or bangers may contain up to 70% meat, depending on the label.
Boerewors are naturally seasoned differently by each producer, but the foundation is legally protected to guarantee that your boerie roll will always be flavorful, wholesome, and delightful!
What’s the best way to fry wor in a pan?
Boerewors in a pan. Over high heat, warm the olive oil in a skillet. Boerewors in a coil shape should be added. Boerewors should be fried for approximately 10 minutes on each side, or until browned and well done. Remove from the fire and serve right away with the cheese-topped polenta and tomato-chili relish.
How is boerewors defrosted?
Our liners are filled with renewable and recyclable natural cotton fiber insulation!
Your Boerewors will arrive frozen if you choose Next Day Air shipping, and you can either store them in the freezer or defrost them and use them within seven days. Your Boerewors, if shipped with 2nd Day Air, will arrive slightly thawed and can be refrigerated or frozen again for use within 5-7 days.
Boerewors can be defrosted by putting them in the refrigerator overnight or by soaking them for 30-45 minutes (still wrapped) in room temperature water.
The braai or grill is the finest way to prepare boerewors. Boerewors should be cooked on a heated grill, flipping occasionally, until the internal temperature reaches 145 degrees Fahrenheit. To prevent the Boerewors from drying out, try not to break the casing. Boerewors can also be prepared inside in a skillet with a small bit of olive oil over medium heat, a lid, and occasional stirring. See some of our favorite recipes here.