Snack on it as is for a high-protein, low-carb treat.
Add it to salads for a protein boost.
Use it as a topping for pizzas or flatbreads.
Mix it into scrambled eggs or omelets.
Chop it up and add it to sandwiches or wraps.
Use it as a garnish for soups or stews.
Make biltong-wrapped vegetables for a low-carb alternative to spring rolls.
Add it to a cheese board for a savory, meaty option.
Use it as a topping for macaroni and cheese or other pasta dishes.
Mix it into ground beef or turkey to add flavor and protein to burgers or meatballs.
Boerewors is Afrikaans for “farmer’s sausage”. It’s so popular in South Africa that it’s practically a staple food. Boerewors is traditionally handcrafted from coarsely ground meat predominantly beef, sometimes combined with pork, lamb, or both. In their early pioneering days, South African boers (farmers) made large quantities of sausage on their stopovers while trekking across the country to escape Colonial rule. From then until the 1960s, what later became known as boerewors, was made and consumed in South Africa only. Nowadays, as any boerewors lover will tell you, there’s little surprise in the fact that it’s produced and enjoyed in other parts of the world too South African food – spices, preparation, presentation Every South African boerewors creator has...
