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To make the wors: 1. Cut the wors into chunks. Over medium-high heat, add the wors chunks to a pan. Fry each side for about 2 minutes. Remove the wors from the pan and set aside. 2. In the same pan, ...
2 Guys & A Cooler. How to Make Traditional South African Boerewors Sausage - Easy to follow Recipe. Posted: May 5, 2025 | Last updated: May 5, 2025 ...
Cut sausages into chunks. Next, peel and mince garlic and onion. In a large saucepan or pot, heat 2 tablespoons olive oil (or whatever you prefer) over medium heat and brown the sausages.
Is your boerewors recipe the next number one? Participants have an exciting road ahead of them to get to the 2014 Championship Boerewors grand finalé. May 13, 2014.
1. Cut the boerewors into 3cm pieces. 2. Heat the oil in a large, heavy-based saucepan and fry the boerewors until browned. Add the onion and sauté for a few minutes until soft. 3. Add the ...
400g boerewors. 50ml unsalted butter. 75g miele meal. 10g butter. 2g salt. 2g ground white pepper. 300ml water. 25g butter. 100g carrot. 15g red chilli. 80g red onion ...
This is a great recipe to try out if you want to make a breakfast, or snack that is quick and easy to prepare. Preparation time is 10 minutes and cooking time is only 20 minutes. Be indulgent and ...
The classic tomato-and-onion flavour complements the spiced and roasted coriander in Grabouw boerewors, which is made using ground beef and pork according to a traditional South African recipe. And ...
When buying boerewors it's important to know the difference between boerewors and braaiwors. They are by no means the same. Boerewors has a specific recipe, as published in the Government Gazette ...
These sausages are spicy but not hot. I guess I couldn't do food with beer without including a bangers and mash. Serve this on parmesan mash with caramelised red onion and peas. RECIPE: BOEREWORS ...
Heat coconut oil in a pan and brown the wors mince, stirring often, about 7 minutes. Finely chop the mushroom stalks and add to the pan with the chilli. Cook for 5 minutes more.