When buying boerewors it’s important to know the difference between braaiwors and boerewors. They are not the same.
Boerewors has a specific recipe, as published in the Government Gazette. It must contain a meat content – beef with lamb or pork or both – of no less than 90%, and a fat content of no more than 30%. It may contain no offal, except in the casing, and no mechanically recovered meat.
Braaiwors is not subject to the same regulations and may contain up to 40% soya. Remember, cheaper wors is not boerewors, so read the labels.
Once you’ve bought some quality wors the last thing you want to do is overcook it. To keep your boerie juicy, you should turn it just four times, advises Jan Braai, the man behind the National Braai Day initiative.
Celebrity chef Reuben Riffel adds that you shouldn’t prick holes in the boerewors casing, which is why a hinged braai grid works well when you’re cooking it over the coals.
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