Place boerewors on the grill grates and cook for 3 to 4 minutes, or until charred but not blackened. Flip and cook for another 3 to 4 minutes. 5.

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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 ...

Made in Milwaukee SA Braai: South African-style sausages by way of Milwaukee Native South African Matthew Devan has brought the taste of home to Milwaukee with the advent of his traditional boerewors.

Boerewors is what you trade for wine with your friends from Cape Town when they come to visit once a year. It’s what you buy by the metre and eat sizzling hot off the flames at Mzoli’s in ...

Directions Place the boerewors in a medium-sized pan and heat slowly at a low temperature. Fry the boerewors until it is cooked and golden brown on both sides. Set the boerewors aside and use the same ...

Gary Troub, the 51-year-old German sausage maker and owner, reaches into the case and pulls out a tray of rosy, 2-inch-thick beefy links. “How many pounds of boerewors was it?” he asks a ...

Spoon the boerewors mixture on top of the tomatoes and sprinkle the grated cheese on top. Bake for 15 minutes. Serve with the tomato sauce. Serves 4-6. TIP This meal can be stretched by cooking 500 g ...

Makes about 12, depending on how generous you are Ingredients:1kg boerewors150g cheddar cheese, sliced250g rindless streaky baconMethod:Cut the boerewors into 5cm pieces and cut a slit into each ...

Pat each boerewors with a paper kitchen towel. Wrap the puff pastry piece around the boerewors, trimming off the end if it is too long. Make sure to leave a gap for the eyes.