Marianne Martinez
Boerewors is a type of South African sausage, famous for its spiral shape and blend of spices and meats. It is derived from the Afrikaans words boer (farmer) and wors (sausage). It is traditionally grilled over wood or charcoal, but can also be cooked in a pan. To cook wors in a pan, start with a little water in the pan. Add the wors and bring it to a boil, then cover and reduce the heat for 3-5 minutes. Turn the wors over, cover again for another 3-5 minutes, then remove the lid and allow the water to boil away. Finally, brown the outside of the wors by turning it over 2 to 3 times.
| Characteristics | Values |
|---|---|
| Pan type | Heavy-based frying pan |
| Pan contents | Add a little water |
| Cooking temperature | Medium heat |
| Cooking technique | Bring to a boil, cover and reduce heat, turn wors, cover, remove lid, brown the outside |
| Cooking time | 3-5 minutes on each side, then 15 minutes |
| Internal temperature | 145°F |
| Turning the wors | Frequently, to ensure even cooking |
| Serving suggestions | Hot dog rolls with tomato sauce and mustard, or tomato relish |
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What You'll Learn
Use a heavy-based frying pan
Boerewors is a type of South African sausage, known for its spiral shape and blend of spices and meats. It is derived from the Afrikaans words "boer" (farmer) and "wors" (sausage). The sausage must contain at least 90% meat, with the remainder being spices and other minor ingredients.
To braai wors in a heavy-based frying pan, follow these steps:
First, ensure that your wors is thawed and not frozen. Boerewors does not cook well when frozen, and it is important to respect the cooking process.
Next, heat some oil in your heavy-based pan. You only need a small amount, around 2.5 ml.
Once the oil is heated, add your wors and brown both sides. It is important to cook Boerewors slowly, so the inside cooks without burning the exterior. Turn the wors frequently to ensure even cooking.
After browning, add a small amount of water to the pan and cover it with a lid. The water should be around half an inch deep. Allow the wors to cook for 3-5 minutes, then turn it over and cover again for another 3-5 minutes.
Remove the lid and let the water evaporate, leaving behind the rendered fat from the wors. Continue to brown the wors by turning it over a few times until you achieve the desired colour.
Finally, check the internal temperature of the wors with a meat thermometer. It should read at least 145°F to be considered safe to eat.
Now your wors is ready to be served and enjoyed! You can serve it with pap (maize porridge) and sheba (tomato and onion relish) for a traditional South African experience, or modernise it by serving in a bun with condiments or on a salad.
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Start with a little water
Boerewors is a type of South African sausage, known for its spiral shape and rich blend of spices and meats. It is derived from the Afrikaans words "boer" (farmer) and "wors" (sausage). To be considered authentic, it must contain at least 90% meat, with the remaining 10% being spices and other minor ingredients. The unique taste of boerewors comes from its key ingredients: a mix of beef and pork or beef and lamb, as well as spices like coriander, black pepper, nutmeg, cloves, and allspice.
When cooking boerewors in a pan, the process usually involves two steps. First, start with a little water—about half an inch—in the pan. Then, add the boerewors. Bring the water to a boil, cover the pan, and reduce the heat. Leave it to cook for 3 to 5 minutes. This process helps to cook the sausage evenly and ensures that the inside is cooked without burning the outside.
After the first 3 to 5 minutes, turn the boerewors over, cover it again, and let it cook for another 3 to 5 minutes. Then, remove the lid and allow the water to boil away, leaving behind the rendered fat from the sausage. This step is important for browning the sausage and giving it a nice colour.
To finish up, keep turning the boerewors over 2 to 3 times until it's browned to your liking. Check that the internal temperature of the sausage has reached at least 145°F, and your boerewors is ready to be served!
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Maintain a medium heat
To maintain a medium heat when braai-ing wors in a pan, start by heating a small amount of oil in a non-stick pan. Next, add your wors and brown both sides. This initial step ensures that your wors is cooked on the outside before you move on to the next step of cooking it at a lower temperature.
After browning the wors, add a small amount of water to the pan and cover it with a lid. This creates steam, which will help cook the wors without burning the outside. Keep the heat at a medium level during this step to ensure that the water does not evaporate too quickly.
Depending on the thickness of your wors, you may need to adjust the heat slightly to ensure it cooks evenly without burning. A thicker wors may require a slightly lower temperature to ensure that the heat penetrates to the centre of the wors without charring the exterior.
As a guide, the internal temperature of the wors should reach at least 145°F to indicate that it is cooked through. If you do not have a meat thermometer, you can check if the wors is cooked by breaking off a small piece at the end to inspect its doneness.
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Turn the wors frequently
Boerewors, a type of South African sausage, is notable for its spiral shape and rich blend of spices and meats. The cooking technique involves various methods such as grilling, frying, or oven baking. When braaiing wors in a pan, it is important to turn the wors frequently to ensure even cooking and prevent burning. Here's a step-by-step guide with a focus on turning the wors:
Step 1: Prepare the Pan
Start by adding a small amount of water (about half an inch deep) to the pan. Use a non-stick pan or a heavy-based frying pan to avoid sticking and ensure even heat distribution.
Step 2: Add the Wors
Place the wors in the pan and bring the water to a boil. Cover the pan to create steam, which will help cook the wors evenly. Keep the heat at a medium setting to avoid burning the outside before the inside is cooked.
Step 3: Turn the Wors Frequently
After 3 to 5 minutes, use tongs to carefully turn the wors. Replace the cover and allow it to cook for another 3 to 5 minutes. Turning the wors frequently ensures that it cooks evenly on all sides. Continue turning the wors every few minutes, checking the colour and doneness.
Step 4: Brown the Wors
Remove the lid and let the water evaporate completely. Continue turning the wors every 2 to 3 minutes to brown the outside evenly. The browning process adds flavour and texture to the wors.
Step 5: Check for Doneness
Use an instant-read thermometer to ensure the internal temperature of the wors reaches at least 145°F. This indicates that the wors is cooked thoroughly.
Step 6: Serve
Once the wors is evenly browned and cooked to the recommended temperature, it is ready to be served. Boerewors is traditionally served with pap (maize porridge) and sheba (tomato and onion relish), or it can be served in a bun with condiments.
Remember, turning the wors frequently is crucial to achieving even cooking and preventing burning. Enjoy your delicious braaied wors!
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Check the internal temperature
Checking the internal temperature of your wors is crucial to ensure it is cooked perfectly and safely. You will need a reliable meat thermometer to do this. Insert the thermometer probe into the thickest part of the sausage, away from any bones or fat. If you are cooking a variety of different types of sausages, check the temperature of each type, as they may cook at different rates.
For fresh pork sausages, the internal temperature should reach 160 degrees Fahrenheit (71 degrees Celsius). At this temperature, any harmful bacteria will be killed, ensuring your meat is safe to eat. If you are cooking sausages made with other types of meat, such as beef or lamb, they will need to reach a higher temperature of 160 degrees F (71 degrees C).
It is important to note that the temperature will continue to rise a few degrees as the meat rests, so you can take the wors off the heat at around 155 degrees F (68 degrees C) and let it rest for 5-10 minutes. This process, known as carry-over cooking, allows the juices to redistribute and results in a more juicy and tender sausage.
For those without a meat thermometer, there are some visual and tactile cues you can use to estimate the internal temperature. When your wors is ready, the juices will run clear, and the meat will be firm to the touch. You can also cut into the sausage to check; if it is cooked, the meat will be opaque throughout with no signs of pink or raw meat. However, using a thermometer is the most accurate method to ensure food safety.
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