Boerewors (History)
Boerewors (farmer's sausage) is as traditionally South African as Biltong, Koeksisters, Pap (maize porridge) and Vetkoek (fat cake). "Boeries" as it is affectionately known by locals, is staple fare in South Africa. It is wholesome, delicious and reasonably inexpensive. Above all, it tastes like nothing else on the rest of this planet!
History
Boerewors is another inheritance from our pioneering forefathers who used to combine minced meat and cubed "spek" (pork and/or beef fat) with spices and preservatives (vinegar) which were freely available from the then Cape Colony.
During their trek through the hinterland large quantities of wors would be made during their outspan (stopover) and that which could not be eaten would be hung to dry and taken along for sustenance as they continued their explorations.
In the decades that followed this type of wors gradually evolved and the term "Boerewors" became entrenched in our culture.
Up until the early 1960's,boerewors in South Africa was known only as boerewors and by no other name. Thousands of butchers vied with each other to produce, in their opinion, the best "boeries" you could find anywhere. Competition was fierce, the consumer was happy! The unique taste of boerewors was enhanced by making adjustments to the quantities of the traditional ingredients used. Some masterful "boeries" was, and still is, produced with the creators jealously guarding the mix of their magic potions.
The secret in the making of good boerewors lies in the quality of the ingredients used. The better the quality of the meat, the better tasting the boerewors.