Boerewors, sausage or cured food from South Africa: what it is and how it is eaten

Boerewors is a sausage from South Africa, widely enjoyed across Southern Africa. It is made with coarsely minced meat, usually beef and pork, mixed with spices like coriander, nutmeg, and black pepper. Boerewors is often cooked over a fire and served with pap, a maize porridge, at gatherings and meals.

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Must contain at least 90% meat from beef, pork, lamb, or goat
Traditionally formed into a long spiral shape
Often cooked over wood or charcoal at braais
Spiced with coriander, nutmeg, clove, and black pepper
Holds a Guinness World Record for longest sausage

What is Boerewors?

Boerewors is a sausage shaped into a long spiral, made from coarsely ground meat mixed with spices. The meat is usually a blend of beef and pork, sometimes including lamb or goat, with added coriander, nutmeg, clove, black pepper, and allspice. Sugar and either red wine or vinegar are used for flavor and preservation. The mixture is packed into natural casings, which are the only offal allowed. The sausage is known for its robust, spiced flavor and juicy texture.

Where does Boerewors come from?

Boerewors comes from South Africa, where it has deep roots in local food traditions. Its name comes from Afrikaans, meaning 'farmer's sausage.' Regulations in South Africa set strict rules for its composition, requiring a high percentage of meat and limiting fat content. The sausage has spread to neighboring countries like Botswana, Zimbabwe, and Namibia, and is also popular among South African communities abroad.

How is Boerewors made?

To make boerewors, meat is coarsely minced and combined with pork and sometimes lamb or goat. Spices such as toasted coriander, black pepper, nutmeg, clove, and allspice are mixed in, along with a little sugar and either red wine or vinegar. The mixture is stuffed into sausage casings and twisted into a continuous coil. The sausage is usually cooked over wood or charcoal, but can also be prepared using other heat sources.

How and when is Boerewors eaten?

Boerewors is commonly served hot, straight from the grill, often at social gatherings or family meals. It is a staple at braais, the Southern African version of a barbecue. The sausage is typically paired with pap, a thick maize porridge, or sometimes mashed potatoes. Another popular way to enjoy it is in a 'boerie roll,' where a piece of boerewors is placed in a bun with relish or spicy sauce.

Kinds of Boerewors

Several types of boerewors exist, such as garlic wors, Karoowors from the Karoo region, and spekwors, which includes cubes of pork fat. Some versions use game meats like kudu or springbok, but these must be labeled by the species. A dried version called droëwors is made for longer storage. Vegan versions have also appeared in recent years, though they cannot legally be called boerewors.

What Boerewors means

Boerewors is central to social life in South Africa and neighboring countries, especially at braais. There are local and national competitions for making and grilling boerewors, with winners sometimes having their recipes sold in major supermarkets. The sausage holds a Guinness World Record for the longest ever made, highlighting its cultural importance.

Questions people ask about Boerewors

What is boerewors made of?

Boerewors is made from coarsely ground meat, usually a mix of beef and pork, with spices like coriander, nutmeg, clove, black pepper, and allspice. Sugar and either red wine or vinegar are added for flavor.

Where does boerewors come from?

Boerewors originated in South Africa and is an important part of the cuisine there. It is also popular in Botswana, Zimbabwe, Namibia, and Mozambique.

How is boerewors traditionally cooked?

Boerewors is most often cooked over wood or charcoal, especially during braais, which are Southern African social barbecues. It can also be prepared using other heat sources.

What do people eat with boerewors?

Boerewors is commonly served with pap, a maize porridge, or in a bun as a boerie roll with relish or spicy sauces.

Are there different types of boerewors?

Yes, there are several varieties, including garlic wors, Karoowors, and spekwors. Versions with game meat must be labeled with the species used. There is also a dried version called droëwors.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Boerewors", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

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