What is Boerewors? Boerewors (pronounced BOO-ruh-VORS) is a South African fresh sausage that is perfect for the grill. The name means “farmer’s sausage” and comes from a combination of the Afrikaans words boer (‘farmer’) and wors (‘sausage’).

Like most sausages, there are specifics about the way boerewors should be made (at least 90% meat, with the remaining 10% being spices, seasonings, and preservatives like vinegar and salt). The sausages must contain beef, but can also include some pork or lamb, no more than 30% of the meat content may be made up of fat.

Boerewors seasoning characteristically includes coriander, black pepper, nutmeg, and allspice, along with a dark vinegar (malt vinegar). The vinegar and salt act to preserve the sausages as well as adding flavor. This combination of spices and vinegar creates a unique flavor that is very characteristic of South African cuisine. What makes boerewors stand out, in addition to its unique flavor, is the way the meat is ground. Boerewors is a course-ground sausage, giving it a more chunky and coarse texture, rather than the fine and smooth texture that you may be used to from, say, a German wurst.

What is Biltong? Biltong is a form of dried, cured meat that originated in South Africa. The word Biltong is from the Dutch bil ('rump') and tong ('strip' or 'tongue').

It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. Meat is generally cured in a brine of vinegar base and then spiced with coriander, salt, pepper, sugar and chili and peppers for a spicier option. The meat is then hung and air-dried for 5 to 8 days, depending on how moist you want the final product to be.

Biltong is an excellent source of protein, with approximately 57.2 grams per 100-gram serving. The process of drying rather than cooking means that the meat retains most of its nutrients, including important minerals like iron, zinc, and magnesium.