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We loved this boerewors twist on a British classic! If you try this recipe, be sure to tag us in your photo so we can see!
Don't forget we currently have our January Sale on.
Get 25% off if you buy 8 packs or more or simply pick one of our bundles.
]]>Heritage month in South Africa is celebrated on the 24th of September and is a day we celebrate the diverse culture and heritage and one way most people celebrate it is by having a braai (BBQ).
We thought this months recipe would be the perfect heritage day meal.
Boerewors Roll with homemade Chakalaka
It’s the perfect meal to give you the taste of South African culture.
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Chakalaka
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📸 by foodwithhazel
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Every month we will share with you our favourite boerewors recipes.
This month our recipe is:
Cheesy Boerewors Pasta
It's a perfect all year round recipe perfect for chilly winter nights or those lazy summer days.
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1 pack K's Wors Chilli and Garlic Boerewors, chopped
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 cup potatoes, peeled and diced
1/2 cup carrots, peeled and sliced
1/4 each red and green bell pepper, deseeded and diced
1 garlic clove, crushed
3/4 teaspoon smoked paprika
1/4 tin chopped tomatoes
1 teaspoon tomato purée
2 tablespoons olive oil
1 1/2 cups chicken stock
1 teaspoon curry powder
Boerewors (boor-uh-vors) - literally means ‘farmers sausage’ in Afrikaans. A savoury sausage developed by the farmers some 200 years ago. Boerewors is traditionally cooked on the braai or barbecue but like any good sausage, can be cooked in a grill or broiler.
Traditionally, boerewors is made of minced meat in a sausage casing. The meat commonly used is beef but could also be goat, pork or lamb or a mixture of the four. Legally, boerewors must contain 90% meat content and less than 30% fat content. Boerewors has a signature spiral shape similar to Cumberland sausages and is usually made of an herb and spice blend that generally includes all spice, clover, coriander and nutmeg. At K's Wors, we offer a range of award-winning boerewors sausage flavours: countrystyle, chilli or chilli and garlic.
In Southern Africa, we generally serve boerewors with a variety of braai-friendly salads or with pap and chakalaka but it can also be served alongside a heap of mash, chopped and added to pasta, stews or casseroles.
To cook boerewors in a grill, heat a grill pan over low-medium heat. Grill the boerewors, turning occasionally, until golden brown and cooked thoroughly. To fry, heat a large frying pan with four tablespoons of water over low-medium heat then add the wors, and turn often cooking slowly while adding a dash of water in between. To finish off, add a knob of butter or a splash of olive oil and turn until golden brown and cooked through. On both occasions, cook for approximately 25-30 minutes. Do not prick your sausages while cooking.
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