Traditional South African lamb sausage.
Kalahari Skaapwors is made from mutton and a blend of spices. The name comes from the Kalahari region in South Africa, known for its harsh beauty, and from the Afrikaans words "Skaap" (sheep/lamb) and "wors" (sausage). Boerewors is a sausage dish, popular in South African cuisine. The name comes from the Afrikaans word "boer" (farmer) and "wors" (sausage). Boerewors was invented about 200 years ago in the Netherlands. It is made from coarsely minced beef (sometimes combined with minced pork, lamb or both) and spices (coriander seed, black pepper, nutmeg and cloves). Good boerewors always contains a reasonable proportion of fat. To be classified as a real Boerewors it must contain at least 90% real meat of which at least 75% must be beef and may not contain more of 30% fat, the rest of the meat will normally be pork. The rest consists of spices, cereal binder, vinegar and other fluids. No soy, mechanically deboned meat or tripe, except the casing, may be used. Boerewors is great for the BBQ, but may be grilled in an electric griller, or fried, or boiled. When grilled or braized, boerewors sheds a great deal of its fat and it is then discarded directly after cooking whilst still in a liquid state.