Best Sausage Ever Made

In Comments to an earlier post, Longtime Reader & Friend Mh bewailed the lack of decent South African boerewors (sausage) available in the U.S. of A.

In the interests of Reader bennies, allow me to point all my Dallas-area Readers / visitors to Hirsch’s Meats in Plano, which has not only boerewors, but better boerewors than I’ve been able to find here in South Africa so far. It’s made to an original Afrikaans recipe, by the way.

The lovely stuff is kept in the freezers on the right as you enter the store, and people fly in from out of town to buy it there. The store assistants tell me that their boerewors is the only product in the entire store which is bought in multiple packs by customers (I typically buy three or four at a time myself; others buy still more). They are seldom if ever out of stock, too; if there’s none in the freezer, they’ll usually have some in the back which just hasn’t been put out yet. Ask in that unlikely event. (Warning: they’re closed on Sundays and Mondays.)

For best results, toss it on the barbie (or, if you want to go all ethnic, have a braaivleis). Just don’t overcook it, or it will be dry — the fat bursts out of the skin quite quickly. When ready, it should look like this:

As I said earlier, I eat it for breakfast every single day, except when I’m in Britishland or Yurp. I think I’ll have some now, come to think of it.


  1. Sounds like good sausage. I’ve found some tasty sausage in various small towns in central Texas; Elgin, Lockhart, Fredericksburg…

  2. Kim, there’s another place called The Quick Shop off of Coit Road on the Dallas side of the George Bush that claims to specialize in South African comestibles:

    From Yelp:”This is the place to get biltong (dried, cured meat), lamwors (lamb/beef sausage), boerewors (beef/pork sausage), droewors (dried coriander- seed spiced boerewors), chilibites (spicy dried beef), Peri-Peri sauces (multiple brands here), Pronutro, Turkish Delight, Smarties, Creme Soda, Appletiser, Steers Monkeygland sauce, Simba chips, and random South African cooking sauces such as Cape Malay Curry.”

    Close enough that I’ll try and drop in on it between now and New Years and report back.

  3. Mmmmm, looks fabulous.

    I have a Seffrican (Did I do that right?) butcher way up here in western Canuckistan. He normally sells me elk steaks, but I have often seen lumpy men with my build, and Mr. Dutoit’s, buying things looking like that coiled bit of bratwurst.

    I have never tried one but shall ASAP.

    The best thing will be the taste, but the second best thing will be the hatred that all lefties will have for it, and my joy at devouring meaty, greasy, utterly incorrect non-vegan food, and plenty of it, perhaps with a nice Paarl.

    Were I a Boer, what would I have with it? Potatoes? Bread? Sauerkraut? Cabbage? All of them?

    1. Not sauerkraut — it’s not an Afrikaans dish — although your German gene may kick in, in which case, be my guest.
      One of my friends has it as a hot dog, with Coleman’s Hot English mustard as a garnish.
      I like it with fried eggs, over easy: the boerewors seems to soak up the egg yolk with ease.
      Yummy. I think I’ll go and have some, now.

  4. My interest piqued, I searched for a local butcher shop that offered boerewors. Found a German run shop a few miles from my home with rave review of their boerewors. SO, on my way home from my weekly visit to my shooting club, I stopped to learn about and buy some. A young woman of the shop told my that they have a hard time keeping their boerewors in stock, but they had a frozen package of about a pound & a half. She gave me advice on how to properly cook it, (DO NOT OVERCOOK!! said she)
    So tonight’s dinner will be boerewors and something else. I sure hope it is good, because it sure was expensive. ($10.00/ lb)

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