How do you cook wors on the stove?

Use a tablespoon of olive oil in a skillet and allow your boerewors to cook on a low heat. Low heat will let the boerewors cook evenly while browning each side. Around 10 minutes per side should be enough for a total of 20 minutes.

How long do you cook wors for on the stove?

Pan Frying

Though it is traditionally a braai meat, you can cook boerewors in the pan, as well. Place the coil in a large skillet. Then, run just enough water to cover the sausage and cook it on a moderate temperature for 30-40 minutes.

How do you cook plain wors?


  1. Pre-heat oven to 180 °C,
  2. Place boerewors in roasting tray. Cook boerewors for 15 min. …
  3. Heat the oil and add the onions, peppers, Robertsons Veggie Seasoning and Robertsons Barbecue Spice and fry for 1 minute. …
  4. Remove from the heat and serve with savoury pap or samp and beans.

How long does it take to braai boerewors?


Cover and cook for 15 minutes. Turn and cook for about 5 minutes more.

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How long does boerewors last in the fridge?

Store in a paper bag in the fridge for up to 2 weeks – it will dry out with time. Store in an airtight container in the freezer for up to 3 months – this will retain the moisture. Be sure to keep it covered tightly to reduce risk of freezer-burn. WHAT IS THE BEST WAY TO STORE BOEREWORS (SAUSAGES)?

How do you grill boerewors?

Boerewors sausage is perfect for the barbecue grill, to pan fry or you can roast it in the oven. To Barbecue – cook on low heat for approx 20 minutes, 10 minutes per side. Turn with tongs and do not pierce with fork during cooking as this releases much of the moisture in the sausage.

How do you fry delicious wors?

To fry boerewors, preheat the oven between 170C and 180C. You can go ahead and coat the boerewors in a light drizzle of vegetable or olive oil, then cook it for 10 minutes on each side for a total of 20 minutes.

How do you cook sausages in a frying pan?

Put a non-stick pan over a medium heat then add the sausages. A little of the fat from the sausages will start to come out as they warm up, turn the sausages in the hot fat to coat them. Keep cooking for 15-20 mins, moving them around in the pan and turning them over regularly so they all cook evenly.

How do you know when a braai is ready?

In the case of charcoal and briquettes, wait until all the flames have died down and a fine layer of gray ash has formed on them. Your “fire” should then be ready to “braai”. When you hold you open hand, palm down an inch or two (2 to 4 cm) above the grill, it should become uncomfortably hot within 5 to 8 seconds.

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How do you braai wors on a gas braai?

“If you’re just having wors – which is always acceptable – it only needs to be braaied for eight minutes. Turn the wors every two minutes. That’s three turns after you’ve placed the wors on the grid.” ALSO READ: How to make boerewors rolls with a twist.

What is boerewors braai?

Boerewors: a classic barbecue food

It is a classic food for the South African tradition of braai, or barbecue. Boerewors are the perfect braai (pronounced brī, like ‘hi’) food because they are grilled in their large spiral.

What is the difference between wors and boerewors?

As nouns the difference between boerewors and wors

is that boerewors is a traditional home-made sausage, now commercially available while wors is (south africa|slang) boerewors, a traditional home-made sausage, now commercially available.

How do you make dry wors?

Making Dry Wors (Droë Wors)

  1. 3 lbs beef (or venison if available) – the leaner the better. …
  2. 1.5 tablespoons of salt.
  3. 1/2 tablespoon ground black pepper.
  4. 2 tablespoons coriander (seeds can be slightly cooked in a pan and ground – or use coriander powder).
  5. A few ground cloves.
  6. Pinch of nutmeg powder.

What is wors made out of?

Braai wors are sausages made up of 90% meat and 10% spice mixed with other minor ingredients such as salt and vinegar. An essential component of boerewors rolls is beef, although it can also contain goat, lamb, or pork meat. The maximum percentage of fat content in the meat is 30%.