how to cook wors


Are you ready to learn how to cook wors, a mouthwatering South African sausage? Look no further! In this article, we will guide you through the steps of preparing and enjoying this delicious dish. From selecting the right ingredients to cooking it to perfection, we have got you covered. So, put on your apron and let’s get started!

Choosing the Best Wors

When it comes to making excellent wors, the first step is selecting high-quality ingredients. Look for fresh, lean beef and pork sausages without excessive fat or gristle. An ideal wors should have a fine balance of meat, spices, and natural casings. The traditional boerewors, a popular type of South African wors, uses a blend of beef and pork, but you can also experiment with chicken or lamb for a unique twist.

Gathering the Ingredients

how to cook wors

Before you start cooking, ensure you have all the necessary ingredients on hand. Apart from the wors itself, you will need:

  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of oil
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ground cloves
  • 1 teaspoon of ground nutmeg
  • 1 teaspoon of dried thyme
  • 1 teaspoon of paprika
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • ½ cup of breadcrumbs
  • 1 cup of ice-cold water

Preparing the Wors Mixture

Now it’s time to create the delicious mixture that will give the wors its unique flavor. In a mixing bowl, combine the finely chopped onion, minced garlic, and oil. Sauté the mixture over medium heat until the onion turns translucent, releasing the irresistible aroma. Next, add in the ground coriander, cloves, nutmeg, thyme, paprika, salt, and black pepper. Stir the spices well, allowing them to infuse in the onion and garlic mixture.

After the spices have melded together, it’s time to incorporate the breadcrumbs. Gradually add the breadcrumbs while constantly stirring the mixture. This helps to bind the ingredients together and provide a perfect texture to the wors. Lastly, pour in the ice-cold water, which aids in keeping the mixture moist and allowing the flavors to mingle.

Stuffing the Wors Casings

With the mixture ready, it’s time to fill the wors casings. Using a sausage stuffer or a piping bag, load the casing with the mixture, making sure not to overstuff or leave any gaps. Slowly twist the casing, forming individual wors links of your desired length. Remember to leave enough space between each link for easy cooking and handling.

Cooking and Serving the Wors

There are various ways to cook wors, each offering a unique taste experience. You can grill it over an open fire, pan-fry it, or oven-bake it. Whichever method you choose, make sure to cook the wors until it is well-browned and cooked through, ensuring the meat is no longer pink in the center.

Once the wors is cooked to perfection, it’s time to serve and savor its flavors. South Africans love to enjoy wors as part of a braai (barbecue) with freshly baked bread rolls, chakalaka (a spicy vegetable relish), and tangy tomato and onion salsa. Another option is to serve wors with pap, a traditional cornmeal porridge, and a tasty tomato and onion gravy. The possibilities are endless and will surely satisfy your taste buds.


Now that you know the art of cooking wors, you can impress your family and friends with this delectable South African dish. Remember to choose the best-quality ingredients, spice up the mixture, stuff the casings skillfully, and cook it to perfection. Whether enjoyed at a social gathering or simply as a comforting meal at home, wors is sure to become a favorite. So go ahead, give it a try, and experience the rich flavors that make South African cuisine so renowned!

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