what is the best way to cook boerewors?

When it comes to cooking boerewors, there are a few methods you can use to achieve delicious results: Grilling/Braaing: Boerewors is excellent when cooked on an electric grill or braaied on hot coals. Place the wors on the grill or braai stand and cook for about 12-15 minutes, turning the wors occasionally to ensure even cooking. Be careful not to pierce the wors, as this can cause the juices to escape, which will result in a drier texture. Pan-frying (the method used to make our wors stew recipe): If you don't have access to a grill, you can also cook boerewors on a stovetop. Heat a little oil in a frying pan over medium heat. Add the sausages and cook for about 10-12 minutes, turning them occasionally until they are browned on all sides and cooked through. Oven baking: Another option is to bake boerewors in the oven. Preheat your oven to 375°F or 190°C. Place the wors on a baking sheet lined with foil or parchment paper. Bake for approximately 25-30 minutes or until it is cooked through and nicely browned.

Do you boil boerewors?

Never boil your boerewors, by doing so, the wors will have a loss of flavor and a softer, less desirable texture.

what meal can I make with boerewors?

Our wors stew is a perfect way to incorporate boerewors into a meal. Follow our recipe to make the best wors stew.

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Easy Wors Stew Recipe South Africa

by Nicole | Mar 4, 2023 | what to make for dinner | 0 comments

This easy wors stew recipe teaches you how to make a delicious boerewors stew that is perfectly paired with pap and chakalaka. This south African delicacy is made by wors that has been basted in a flavour packed tomato gravy.

This wors stew recipe is made from a combination of boerewors, tomatoes, onions, garlic, and spices. The tomatoes give the stew its rich red colour and the onions add a sweetness that complements the spicy flavour of the wors. The garlic adds a hint of earthiness while the spices give it an unmistakably South African flavour. You will love this easy recipe.

How to make wors on the stovetop

Boerewors is a classic South African delicacy, often cooked on hot coals during a summer braai. However, there’s no reason why you can’t enjoy the same delicious taste by cooking your wors on the stove top. All you need is a heavy bottom pan, some vegetable oil (such as canola or sunflower), and you’re good to go! In fact, frying wors on the stove top is the first step to making a mouth-watering wors stew. You will know that your wors is fully cooked once the sausage sizzles and browns in the pan. Don’t let the lack of open coals stop you from enjoying the deliciousness of boerewors, follow this recipe to learn how to make wors stew on the stovetop.

What to consider when frying wors on the stove top:

Boerewors is a South African staple that many people love to cook and enjoy. However, there are a few things to keep in mind when making wors.

Firstly, it’s important to ensure that your oil is at the right temperature before adding your chopped wors. A quick way to test this is by adding a small piece of wors to your pan and seeing if it sizzles.

Secondly, resist the temptation to poke holes into your wors whilst cooking. Doing so will cause all those delicious juices to escape. So, let your wors cook undisturbed. By following these tips, you’ll be able to create the perfect batch of boerewors every time you cook it!

how to make wors stew

When it comes to making the perfect wors, selecting the right boerewors is crucial. The flavour of your final product will largely depend on the quality of the sausage you use.

To start, look for a boerewors that has a good balance of pork and beef. This combination creates a unique flavour that blends the rich taste of beef with the juicy texture of pork. The fattiness of the pork also helps to keep the wors nice and moist.

Another important factor to consider is the soy percentage in your boerewors. A high soy content can compromise the overall flavour of your wors, so try to find one with as little soy as possible. In fact, if you have the option, it’s best to purchase a boerewors with no soy at all.

By keeping these tips in mind when selecting your boerewors, you’ll be one step closer to creating mouth-watering wors that everyone will love

Ingredients needed to make wqors stew

Onions
Tomatoes

Boerewors
Oil

Spices needed

Beef stock cube
Bay leaves
Curry powder

Mixed herb
Paprika
Crushed garlic

Now that you have bought the perfect wors, lets cook it to perfection. I suggest you start by frying your wors according to the steps mentioned in the previous subheading. Make sure you keep a close eye on it. Once cooked, the casing should be golden brown and slightly crisp, and the boerewors should be firm when cooked. Once your wors is fully cooked, remove excess oil by letting all the excess oil drain on tissue paper and set it aside.

Now, here’s a little trick to ensure maximum flavour profile: add diced onions into the same oil used to fry your sausage. This will infuse the onions with all those delicious flavours from the wors. Once done, add your spices along with the chopped tomatoes to your pan and mix everything well. The aroma of all these ingredients coming together will make your taste buds dance with joy.

Once your tomatoes start to soften, add the tomato sauce, brown sugar, and vinegar to the pan and mix well. Let it cook for a little longer before adding in your cooked wors and mixing everything together. Reduce the heat and let it simmer for a few minutes until the flavours meld together perfectly.

wors stew recipe

Nicole

This easy wors stew recipe teaches you how to make a delicious boerewors stew that is perfectly paired with pap and chakalaka. This South African delicacy is made by wors that has been basted in a flavour-packed tomato gravy.

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Prep Time 10

Cook Time 20

Total Time 30

Course dinner, lunch, Side Dish

Cuisine South African

Servings 4 servings

Ingredients

30 ml canola oil sunflower oil will do too
400 grams boerewors

1½ white onion diced
2 tsp crushed garlic
3 bay leaves

3 tomatoes chopped
1 beef stock cube
2 tsp medium curry powder

1 tbsp mixed herbs
1 tsp paprika
30 ml tomato sauce

1 tsp sugar
1 tsp white vinegar

Instructions

Place the canola oil into your pan on medium heat and wait for the oil to heat up.

Add the boerewors to the heated oil and fry for about 3 minutes on each side.
Once the wors is cooked, set aside on a paper towel to drain excess oil.
In the same pan, add the chopped onions, garlic and bay leaves to your pan and fry for about five minutes.

Add the chopped tomatoes, beef stock, paprika, mixed herb, tomato sauce, sugar white vinegar, and curry powder to your pan and stir well.
Close your pan and allow it to simmer for 5-8 minutes or until your tomatoes have softened. Continuously stir to prevent burning.
Add your cooked boerewors to the tomato gravy and stir well. Close your pan and allow it to simmer for 5 minutes.

Enjoy with your favourite side.

Keyword wors stew

Side dishes to serve with wors stew:

Pap- this would make the starch of your meal, click here to get the recipe.
Chakalaka– this is an excellent side to the wors stew, making the perfect Sunday kos.

wors FAQ’s

1. What is boerewors?

Boerewors is a type of sausage that is popular in South African cuisine. The name “boerewors” is derived from the Afrikaans words “boer” (meaning farmer) and “wors” (meaning sausage).

Boerewors is typically made from a mixture of beef and pork. The meat is seasoned with a blend of spices such as coriander, cloves, and allspice, and then stuffed into natural casings.

Boerewors is often cooked on a grill or braai, and it is a popular item at social gatherings such as Braai days with family, weddings, and celebration parties. It can be enjoyed on its own or served with sauces such as chutney or tomatoes sauce.

2. What is used for casing in boerewors?

There are different types of sausage casings available, and the type used can vary depending on the specific recipe and desired product.

Some common materials used for sausage casings include:

Natural casings: These are made from the cleaned intestines of animals such as pigs, sheep, or cattle. They are popular because they are versatile and have a natural look and texture.

Vegetarian casings: These are made from plant-based materials such as seaweed or agar-agar and are a good option for those who prefer not to use animal products.