Not That Kind

I’ve seen crap like this so often in the past that it just causes me a MEGO* nowadays:

This particular article, however, was accompanied by this pic:

…and I felt better about my chances immediately.

You see, I think the “sausages” to which they refer are the processed (“hot dog” or pork) kind such as made by Oscar Meyer, Ball Park, Armour et al., full of chemicals and preservatives and such.

My daily breakfast of a piece of boerewors doesn’t fall into this category at all.  Made by a butcher, it contains nothing but actual meats (exact point of origin, so to speak, anonymous), and no additional chemicals at all.  It’s a 6″-long piece of this stuff:

…plus a boiled egg, and that’s it.  (Maybe a couple of cheese curds, when we have them, for a little additional flavor.)

I actually can’t stomach processed sausages because after eating boerewors, they taste like nothing more than pulped sorta-meat.  Anyway, according to similar “studies” in the past, I should have croaked thirty years ago, as I eat a piece of boerewors almost every day;  and yet here I am.

Remember:  if you want to roll your own, there’s a Boerewors Prep link down the right-hand side of the page.  I accept no responsibility for any sudden addiction thereto.

*MEGO:  my eyes glaze over;  a sudden and acute attack of boredom.


  1. I see the bilitong prep link over on the right but nothing about boerwors. I’ve had good results recently making bratwurst and chorizo. Would like to add to the repertoire.

    That reminds me – also need to give the bilitong a try…

    1. Same here – I see the biltong prep, no boerwors. We make our own brats and Sicilian and Chorizo here at the house, I’d love to try some boerwors.

  2. Mmhh Boerwors. I have just taken delivery of some from our local man ready for a braai on Sunday.

  3. The other day I found a nearby butcher source for both boerewors sausage and biltong. When I asked, “where have you been all my life”, I was informed there is large SA-expat community hereabouts and they can’t make the stuff fast enough.

  4. I can’t say much about Boerewors but I sure have noticed a decline in the quality and availability of proper sausage. My local grocery chain mega-store has a smaller and ever shrinking selection of preserved meats.

    Happily there’s a Polish deli within easy walking distance with a great selection, no weird chemicals guaranteed, some locally made, some imported from Europe, especially Poland, all great.

    The loss of culture and history is strange and bad. I once offered to treat my then 5 man construction crew to a proper deli lunch. Of the 5 men, 3 could not bring themselves even to try head cheese or blutwurst. The soft smelly cheeses were viewed with disgust and horror. Oh well, I tried.

  5. A local market near me used to make really good sausage but market has changed hands several times in the past 12 years or so.

    I made sausage about 15 years ago using pork. It was good but time consuming. I think it too us about three hours to make several pounds of sausage through the kitchen aid mixer with the grinder attachment. I think there was also an attachment for filling the natural casings. I’d like to do it again.


  6. Ain’t nothing like it was. When I was a small kid, 60 plus yrs ago, I’ve told my wifey the world was different. I grew up in an ethnic section of NYC. There just wasn’t supermarkets. There were barbershops not salons. Fish mongers. Veggie stores. And best of all Italian stores. Sawdust on the floor. Sausages by the hundreds hanging from the ceiling. Homemade pasta and more. I have never tasted the dried Italian saisage like that since. Honestly the mass produced stuff in stores today tastes like crap. Those were the days. I suspect there are still such shops in the Arthur ave section of the Bronx.

    As FYI….i saw a show on tv dedicated to this shop. Looked pretty good but I haven’t ordered anything yet,..

  7. I can get Boerewors locally, but at $22/lb, I won’t. I ordered a couple of pounds of seasoning mix last year from Australia (who knew?) and it was magical. I tried a couple of variations but prefer 70/30 beef/lamb.

  8. Several meat markets and butchers that I have found in Michigan that are very good:

    Drier’s in THree Oaks, this article might have contact information. Their mustard is very good so is there beer cheese. They do ship

    Both in Frankenmuth MI north of Detroit.


    Frankenmuth had a large influx of German immigrants in the 1800s and voilia, good beer and good sausages. They even have a cuckoo clock shop with lots of beautiful clocks. I think Texas received a high influx of German immigrants as well. They created Shiner Bock beer I believe.


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