Boerewors

Boerewors is a South African sausage that originated in the country. It is popular throughout Southern Africa and is a staple of South African, Zimbabwean, and Namibian cuisines. The word wors ("farmer") is derived from the Afrikaans word boer ("farmer") ("sausage"). Boerewors must contain at least 90% meat, and must always contain beef, lamb, pork, or a combination of lamb and pork, according to South African government regulations. Spices and other ingredients account for the remaining 10%. Fat should not make up more than 30% of the meat. Offal and "mechanically recovered" meat pulp are not permitted in boerewors (as recovered through a process where meat and bone are mechanically separated).

Boerewors is a high-quality sausage that is frequently spiraled and served in a circle. It can be made with beef, pork, or game meat and has a high meat content. At a braai, it's a must-have.

This is a traditional South African sausage made with beef, pork, or lamb, and a variety of spices. Boerewors is a coiled sausage similar to Cumberland sausage that is traditionally cooked on a braai (barbecue). The words boer (farmer) and wors (worstuff) are derived from the Afrikaans and Dutch words boer (farmer) and wors (worstuff) (sausage).