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Famous Boerewors
When it comes to celebration, braaiing is a truly South African tradition. We annually host the famous Championship Boerewors Competition to search for the country’s best boerewors recipe. This challenge also assists us in staying abreast of our customers’ needs.
Our Championship Boerewors is a top seller, because:
- All our ingredients are fresh and the best quality spices and casings are used.
- We make fresh boerewors on a daily basis to keep up with the demand and to ensure that you will always buy a fresh product.
- We hang all our boerewors before it is packed to drain all excess fluids. It also makes the casings drier and crispier so that it breaks easily when eaten.
- All our boerewors are made by experienced and welltrained staff under the supervision of our Meat Market Managers who understand and appreciate the need for top quality products.
- Our whole range of boerewors has a minimum meat content of 90% to ensure a high quality product that both looks fresh and tastes good.
What is boerewors?
Real boerewors must strictly adhere to the following requirements:
Boerewors must be made from one or a mixture of two or more of the following:
- beef;
- pork;
- lamb.
- A minimum of 90% of the contents of boerewors must be meat (as laid out above).
- Not more than 30% of the meat content may be fat.
- Boerewors may not contain offal, except for the casing.
- Boerewors may not contain any “mechanically recovered” meat, i.e. meat derived through a process where meat
and bone are mechanically separated.
- Boerewors may contain a maximum of 0.02g of calcium per 100g of product mass.
Apart from the meat content, no other ingredients may be
added except:
- Cereal products or starch;
- Vinegar, spices, herbs, salt or other harmless flavourants;
- Permitted food additives (monosodium glutamate,sulphur dioxide);
- Water.
Why not try Championship Boerewors today in one of these innovative recipes?
Boerewors sosaties (Cover recipe)
In South Africa we call it sosaties, but in Turkey a skewered dish like this is called “shish kebabs” and the Greeks call it “souvlakia”.
By any name, this version with boerewors is delicious. 500 g thin or thick boerewors, cut in 3 - 5 cm pieces smoked bacon rashers Marinade for vegetables:
Mix 125 ml (1/2 c) olive oil with 62,5 ml (1/4 c) chopped, mixed
herbs, 3 cloves of garlic, crushed and ground black pepper
marinate vegetables in season and according to taste e.g.
mushrooms, baby marrow and sweetcorn slices, cherry tomatoes,
pickled onions, eggplant cubes, etc. in herb and olive oil
for at least 1 hour.
1. Wrap pieces of boerewors in bacon and thread, alternating with vegetables onto bamboo or kebab skewers. Grill over medium coals or in preheated oven at 220 ºC. Baste frequently with marinade. Serve hot with bread and salad.
Should you have any comments on our range of consumer leaflets, please write to Sarita van Wyk at:
Shoprite Checkers Communications Department,
PO Box 215, Brackenfell 7561
www.shoprite.co.za
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