Boerewors

Boerewors is a sausage, popular in South African cuisine. The name comes from the Afrikaans words boer ("farmer") and wors ("sausage"), and is pronounced [ˈbuːrəvors], with a trilled /r/.Boerewors is usually braaied (barbecued), but may be grilled in an electric griller, or fried. Alternatively it can also be grilled in an oven.A local variant of the hotdog is the "boerie roll", or boerewors roll. This is a hotdog bun with a piece of boerewors in, often served with a tomato and onion relish.There are many different varieties of boerewors today, including specialties such as garlic wors, kameeldoring (camel thorn), Karoowors (sausage from the Karoo region in South Africa), and spekwors (made with extra cubed pork fat). These varieties are normal boerewors with different spices.A similar sausage may also be made from different animal species like lamb, kudu, and springbok, but it may not be sold as boerewors[citation needed]. Instead, it is named after the predominant meat species, but only if it contains at least 75% meat from that specific species[citation needed]. When a sausage is made from different types of game it is called "Game sausage".Boerewors itself does not keep well unrefrigerated. A similar dried or cured sausage called droewors (English: /ˈdruːəvɔrs/) is prepared instead in a process similar to the preparation of biltong. Droewors has become popular in its own right as a snack.Sometimes, inferior types of boerewors are sold as braaiwors, and may contain more than 30% fat, soy, tripe (heart and/or lungs) and water

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