Boerewors
boerewors
| Aŋa yitaalombile | fresh sausage  |
|---|---|
| Indigenous to | South Africa |
| Country of origin | South Africa |
| Hashtag | boerewors |
Boerewors (boɔloo [ˈbuːrəˌvɔrs]) eɛŋ a a parɛɛ kaŋa ko sausage naŋ taa yizie naŋ e South Africa. O eɛŋ zisoŋ ko a South African, Setswana, Zimbabwean cuisine kyɛ taa bammo gyamaa ko a Southern Africa. A yuori yizie la Afrikaans yelbiri boer (literally, a farmer) ane wors ('sausage'). [1]sommo yi South African gɔbenɛnte sobie, boerewors seŋ ka o taa 90 percent nɛne bee kpãa ne beef, pork, nadao bee bʋɔ. [2]A kaŋa eɛŋ 10% taa la spices ane bondiboma meele. K'a ba pare 30% neŋ a nɛne kpãã. Boerewors na baŋ taa la offal aneŋ a casings, bee nɛne kaŋa zaa (naŋ leɛre taa eebo yi sobieŋ be nɛne ane kuba naŋ e mechanically separated).[3]
Bondimaale Boma
[maaleŋ | Maale eŋ yizie]- 2kg beef (30% fat)
- 1kg fatty pork (neck, shoulder, belly)
- 45ml whole coriander seeds
- 5ml whole cloves
- 30ml salt
- 15ml fresh ground black pepper
- 2ml grated nutmeg
- 10ml ground allspice
- 10ml brown sugar
- 125ml dry red wine or 125 ml dark vinegar
- 90g thick sausage casings, soaked in water
Meŋ kaa ky
[maaleŋ | Maale eŋ yizie]Sommo Yizie
[maaleŋ | Maale eŋ yizie]- ↑ https://www.dsae.co.za/entry/boerewors/e00992
- ↑ https://sampa.org.za/wp-content/uploads/formidable/2/Regulations-for-Boerewors-and-Sausage-R2718.pdf
- ↑ https://web.archive.org/web/20140221054411/http://www.capetown.gov.za/en/CityHealth/Documents/Legislation/Regulations%20-%20Governing%20the%20Composition%20and%20Labelling%20of%20Raw%20Boerewors%20-%20R%202718%20of%201990.pdf