Boerewors is the conventional sausage of Africa which includes a minimum of 90% meat, of which not more than 30% is fat. Boerwors are braaied and we must don't forget that the word braai is Afrikaans word for “barbecue” or “grill” and is a social custom in South Africa , Namibia , Zimbabwe , Botswana and Lesotho etc. Then word Boerewors is derived from the Afrikaans words boer (“farmer”) and wors (“sausage”).
Boerewors are prepared with the minced beef and in some regions the individuals also like it with minced lamb. Right after filling the sausage casings lightly with the meat mixture, some cooks refrigerate the material for 24 hours ahead of using. Boerewors can be kept for a week or for 3 months if frozen. The other spices in the recipe contain coriander seed, black pepper, nutmeg and cloves and so forth. The minced meat is processed with salt and vinegar. Boerewors are also cooked soon after grilling or frying in ovens. Boerewors are coiled on a flat surface and for the perfection Boerewors are turned 2 or 3 occasions cautiously. Boerewors, the conventional African sausage is a hugely seasoned traditional meals which is a preferred of African people. Several meals competitions and events are held for this delicious meals which is produced from minced or pounded meat.
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