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Dedicated to South Africans living abroad...and all lovers of Traditional South African food

Newsletter #45  - March 18, 2003

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Greetings from sunny South Africa!  Hope you are all doing well!

I received an interesting request recently about 'Voortrekker food', in other words what kind of dishes the Voortrekkers (Pioneers) prepared with their limited resources. The Voortrekkers travelled inland from the East Coast in the mid 1800's. If anyone can help, please email me, this should make a unique page for my site!

No matter where you go in the world, you will find sausages, it would seem as if every country has developed its own traditional sausage recipe. Even a young country such as South Africa has its traditional sausage – boerewors.

A unique feature of most sausages is that they contain at least two different kinds of meat. By tradition, boerewors should consist of at least two thirds beef and one third pork, also seasonings and speck or sheep’s tail fat to impart a nice juicy texture when cooked.

Boerewors can be stored in the freezer for up to two months and in the fridge for a week.

It is best suited to cooking by barbeque but can be pan grilled or in the oven.

Boerewors also has its variations, such as curry wors, peri-peri wors or you can experiment with your own ingredients to create you own “special” wors. Then of course you have the “boerie” roll, a South African version of the hotdog using boerewors! And what can be more South African than “pap en wors”, boerewors served with stiff maize porridge topped with tomato and onion sauce!
Scroll down to the recipes, show your local butcher and ask him to make you up a batch, you won’t regret it!

In the previous Newsletter I mentioned Camorhi Game Lodge. Well, we visited there over the weekend. Click on the banner below for more info on the Game Reserve!

Click here to view my online photo album of our visit to Camorhi, you are most welcome to add comments or sign the album Guestbook!

And that's it for now, folks!
Hamba kahle

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That's it for now
Keep well


The Recipes
See Links for Metric Converter

  Traditional Boerewors

1.5 kg beef
1.5 kg pork
500 g speck (or sheep’s tail fat or beef brisket fat)
50 ml whole coriander
25 ml salt
5 ml freshly ground black pepper
2 ml ground cloves
2 ml grated nutmeg
150 ml vinegar
about 90 g casings

Scorch, grind and sift coriander. Cut meat into 50mm cubes and combine with remaining ingredients, except speck and vinegar. Mince meat and dice speck. Add speck and vinegar to minced meat and mix lightly but thoroughly. Press all the air from the casing and stuff the meat into them. (not too tightly, this will result in a rubber like texture)

scorch: lightly brown the coriander in a hot, ungreased frying pan, then grind and sift it to remove the husks.

Peri-peri Boerewors

3 kg beef
2 kg pork
250 g speck
75 ml whole coriander
25-30 ml salt
15 ml peri-peri powder
150 ml vinegar
90 g casings

Scorch , grind and sift corander. Cut meat into 50 mm cubes, mix with remaining ingredients, except speck and vinegar. Mince meat, dice speck, and mix lightly, but thoroughly. Stuff into casings.

Curried Boerewors

1.5 kg beef
1.5 kg pork
500 g speck
50 ml whole coriander
25-50 ml salt
5 ml freshly ground black pepper
2 ml ground cloves
25-50 ml curry powder
150 ml vinegar
90 g casings

Scorch, grind and sift coriander. Cut meat into 50 mm cubes and combine with remaining ingredients except speck and vinegar. Mince meat and cube speck. Add speck and vinegar to minced meat, mix lightly but thoroughly. Stuff into casings.

Boerewors and Banana Bake

500 g boerewors
6 ripe bananas, sliced
2 ml dry mustard
2 ml paprika
1 ml freshly ground black pepper
30 ml sherry
250 ml sour cream
50 ml grated cheddar cheese

Pan-grill wors till almost done. Slice and put aside. Peel banana and sprinkle with mustard, paprika, black pepper and sherry. Arrange wors and banana slices in a greased oven dish. Add cream and sprinkle cheese on top. Bake for 15-20 minutes at 160ºC

Veld Food

1 kg boerewors, cut into portions
1 onion, chopped
4 bacon rashers, coarsely chopped
4 tomatoes, peeled and coarsely chopped.
50 ml chopped fresh parsley
1 x 410 ml can butterbeans

Pan-grill wors in heavy-based saucepan until almost done. Add onion and bacon and sauté until onion is transparent and bacon is crisp. Add tomatoes and parsley. Reduce heat, cover with lid and simmer until thick. Drain beans, add to tomato gravy and simmer for 5 minutes until heated through. Serves 10.

Campsite Curry.

500 g boerewors, sliced 30 mm thick
2 cloves garlic, crushed
2 onions, chopped
15 ml cooking oil
2 ml chilli powder
15 ml curry powder
250 ml meat stock
15 ml tomato purée
30 ml lemon juice
5 ml salt
2 ml freshly ground black pepper
3 potatoes, cubed
4 bananas, sliced

Grill wors over coals until almost done. Put aside and keep hot. Meanwhile, sauté garlic and onion in a small saucepan over the coals. Add chilli and curry powder and fry lightly. Add heated meat stock, tomato purée, lemon juice, salt and pepper. Add potatoes and wors and simmer for 20 minutes. Add bananas, mix and heat well. Serve with buttered, fresh whole-wheat bread. Serves 4.



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