Question: How do you fry boerewors?

Boerewors is perfect for the braai, to pan fry or you can roast it in the oven. TO PAN FRY IT: Place 1 tablespoon of olive oil in skillet and put on low heat, place Boerewors in skillet and cook for approximately 10 minutes each side, add more olive oil as needed. Cooking it too long causes the Boerewors to be dry.

How long does it take to fry wors?

Pan Frying

Though it is traditionally a braai meat, you can cook boerewors in the pan, as well. Place the coil in a large skillet. Then, run just enough water to cover the sausage and cook it on a moderate temperature for 30-40 minutes.

How do you cook boerewors without a braai?

Cooking Boerewors in the Oven

Do not boil the boerewors before grilling it. Heat the oven to about 175C. Rub the outside of the boerewors with a light coating of vegetable oil or olive oil and place the boerewors in an oven pan or dish. Make sure that the dish is large enough as the boerewors will swell when cooking.

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Can you deep fry wors?

Heat enough oil in a saucepan to deep-fry the entire length of the boerewors skewers. Roll each boerewors skewer in batter until well coated and fry in batches until golden brown. Cooking time will depend on the temperature of the oil.

What is the difference between sausage and boerewors?

As you can see, the main difference between boerewors and sausage is the percentage of meat in the product. Boerewors is generally more expensive because it contains a higher percentage of meat. However, sausage can be just as delicious and it often offers better value for money.

What is the best way to cook boerewors?

Use a tablespoon of olive oil in a skillet and allow your boerewors to cook on a low heat. Low heat will let the boerewors cook evenly while browning each side. Around 10 minutes per side should be enough for a total of 20 minutes.

How do you cook a boerewors braai?


  1. Place a loose coil over a medium-hot indirect fire.
  2. Cover and cook for 15 minutes.
  3. Turn and cook for about 5 minutes more.

What meat is in boerewors?

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.

What is wors casing made of?

For most rolls, the casing is made out of well-trimmed animal intestines. The intestines have to be adequately cleaned for use as casing. More so, some casings are made out of alginate and collagen. The collagen is obtained from bones while alginate is a viscous gum obtained from seaweed.

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What is boerewors casing made from?

What is boerewors skin made of? The skin or casing is made of intestines that have been properly cleaned. You can also use casings that are made from collagen and alhinate.

How long do you braai wors?

“If you’re just having wors – which is always acceptable – it only needs to be braaied for eight minutes. Turn the wors every two minutes. That’s three turns after you’ve placed the wors on the grid.” ALSO READ: How to make boerewors rolls with a twist.

What is corn meal in South Africa?

Mielie meal, also known as mealie meal or maize meal, is a relatively coarse flour (much coarser than cornflour or cornstarch) made from maize or mealies in Southern Africa, from the Portuguese milho. It is also known by various other indigenous language names depending on the locality or country.

Why is it called boerewors?

Boerewors, (pronounced [ˈbuːrəˌvɔrs]) a type of sausage which originated in South Africa. It is an important part of South African, Zimbabwean and Namibian cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words boer (“farmer”) and wors (“sausage”).

Is boerewors a protein?

Beef Boerewors (1 serving) contains 1.8g total carbs, 1.8g net carbs, 12g fat, 18g protein, and 186 calories.

What fat does boerewors use?

You need 20 to 30% fat. Seperate the fat brisket and or back fat (spek). Cut the fat in small blocks or freeze then course grind it. You need to cool the cubes of meat to about 0-3 Deg.

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