Boerewors is always a winner at every South African braai, going well with chakalaka, pap or rolls.
But do you really know what this popular Mzansi sausage really is? If not, don’t worry because the government has just set new regulations to define what the favourite sausage is.
Agriculture, Land Reform and Rural Development Minister Thoko Didiza introduced new regulations published in the government gazette to the Agricultural Product Standards (APS) Act on Friday.
Boerewors can only be manufactured from beef, sheep, pork or goat species, it must contain a minimum of 90% meat content and 30% fat.
Other ingredients that are allowed are vinegar, spices, herbs, salt, starch and water.
“Boerewors shall contain no edible or inedible offal, except where such offal is to be used solely as the casing of the raw boerewors.”
Boerewors are not allowed to contain mechanically recovered meat, a process of producing paste like meat product by forcing bones, with attached edible meat, under high pressure through a sieve.
The latest regulations also differentiate between raw minced meat, burgers, bangers, grillers, and sizzlers among others. Image source: @News24