In their quest to develop the best boerewors, Woolworths listened to you and developed a new recipe makes their famous boerewors even juicier, and packed with the flavour SA loves.
TIPS FOR COOKING YOUR BOEREWORS
Arrange your coals in a pyramid shape with firelighters nestled in-between to get the most out of your heat. Light the coals 30 minutes or so before you plan on cooking your boerewors.
Spread out the coals to distribute the heat so your boerewors cooks evenly at a constant medium heat.
Turning your boerewors is essential for even browning and to keep it from catching. Boerewors cooks fairly quickly and, if over done, can dry out and lose its succulence. Braai for 4 minutes on each side before cooking for a further minute per side again, about 10 minutes overall.
The best way to test if it’s done to your liking is to twist off a piece. If it does not break off, then it is not ready yet.
This cooking method works in the same way, as when being cooked under the grill or in a frying pan. If under the grill, it should be 10cm away from direct heat on a rack over a roasting pan. The same goes for the braai grid; it should be 10cm above the smouldering coals.
Pan fry on a hot griddle pan with 1 T canola oil. Resist the urge to add water to the pan as this may cause the outer casing of your boerewors to become tough.
NEW WAYS WITH BOEREWORS
FLAVOUR PROFILES OF WOOLWORTHS' BOEREWORS
Classic beef boerewors
Made with ground beef according to a traditional South African recipe.
Spiced with nutmeg and cloves, it contains no pork.
Arrange the boerewors into a coil and pierce with two strong sprigs of rosemary at the base, criss crossing over one another to make a Catherine wheel.
This makes it easier to handle the boerewors when cooking and adds extra flavour.
Made with ground beef and pork using a traditional South African recipe, it is spiced with coriander and cloves.
Delicately spiced yet full of flavour, it's one of our favourite boerewors recipes.
Fasten ready-made basic bread or pizza dough onto a greased clean stick or large skewer and cook over the fire while cooking your boerewors, until the dough is golden brown and cooked through.
Get your guests to make them and eat with a spoonful of good quality apricot jam, mango atchar or fruit chutney.
Made with ground beef and pork following a traditional South African recipe, it is spiced with coriander and nutmeg.
This is one of our favourites, always juicy and flavourful.
Try folding in English mustard into whipped cream for a fluffy mustard sauce and serve alongside your boerewors.
Free-range beef boerewors
Made with ground free-range beef only, to a traditional South African recipe. Free-range means no added hormones or routine antibiotics in the meat.
It is spiced with nutmeg and clove and contains no pork.
Make Vegetable chips. Using a vegetable peeler, run the blade down the side of cleaned root vegetables.
Fry in hot oil until crisp and slightly golden, drain on kitchen paper and serve with spring onion, coriander and sour cream dip.
Free range beef and pork boerewors
Made with ground free-range beef and pork to a traditional South African recipe, it is spiced with nutmeg and clove.
Serve with garlic and coriander potato salad – halve and boil baby potatoes until just tender but not too soft, drain and, while hot, mix with ¼ cup chopped coriander, 2 cloves crushed garlic, ¼ cup olive oil, 4 spring onions, chopped.
Serve with a bowl of sour cream if desired.
Made with ground beef and pork according to a traditional South African recipe, it is spiced with roasted coriander.
For a home made tomato relish, add 250g of cherry tomatoes to a medium hot pan with 1 T olive oil and gently fry with half a red onion roughly chopped for a minute or so.
Add 1 T caster sugar and 1 T red wine vinegar and continue to cook until the tomatoes have softened. Serve hot with your boerewors rolls or boerewors with sweet potato mash.
Made with ground lamb to a traditional South African recipe and spiced with clove and coriander. Contains no pork.
Make Roast butternut couscous. Roast chunks of butternut with thyme, whole garlic cloves and olive oil until tender.
Add to cooked couscous with creamy chunks of feta and fresh chopped flat leaf parsley.
Halaal traditional boerewors
Made with ground beef following a traditional South Africa recipe, it is spiced with roasted coriander and clove and contains no pork.
Serve with summer tomato salad. Slice sun-ripened tomatoes and arrange on a platter.
Add chopped red onion, coriander, chilli, balsamic vinegar and olive oil to a bowl and mix together.
Made with ground beef and pork using a traditional South African recipe, it is spiced with roasted coriander and clove and it an all-time classic.
Make a Potato bake. Parboil potatoes until just tender but not soft, drain and slice.
Place one layer in the bottom of a roasting dish, top with a drizzle of cream and stock between each layer with a dusting of nutmeg and seasoning.
Repeat until you have used all potatoes and the dish is full. Place in a preheated oven at 180°C for 20 minutes or until golden and bubbling