Boerewors, () is a type of sausage which originated in South Africa. It is an important part of South African, Zimbabwean, Botswana and Namibian cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words ("farmer") and ("sausage"). According to South African government regulation, boerewors must contain at least 90 percent meat, and always contain beef, as well as lamb, pork, or a mixture of lamb and pork. The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat. Boerewors may not contain offal or any "mechanically recovered" meat pulp (as recovered through a process where meat and bone are mechanically separated). History Boerewors is made from coarsely minced beef (sometimes combined with minced pork, lamb, or both) and spices (usually toasted coriander seed, black pepper, nutmeg, cloves and allspice). Like many other forms of sausage, boerewors contains a high proportion of fat, and is preserved with salt and vinegar, and packed in sausage casings. Traditional boerewors is usually formed into a continuous spiral. It is often served with pap (traditional South African porridge / polenta made from mielie-meal). Boerewors is also very common throughout Namibia, Botswana, Mozambique and Zimbabwe as well as with expatriate South African communities worldwide. Guinness World Record On 3 May 2014, the Guinness World Record for braaing the longest boerewors in the world was broken in South Africa. It measured in length. The boerewors was distributed freely to old-age homes and the Abraham Kriel Orphanage. Preparation Boerewors is most traditionally braaied (grilled over charcoal or wood), but is often cooked under an electric grill, or roasted in an oven, or fried in a pan. When cooking Boerewors, pricking the casing should be avoided at all cost, as doing this will lead to the "wors" drying out during preparation. A local variant of the hot dog is the boerewors roll, or "boerie", which is a piece of boerewors in a hot dog bun, often served with a tomato, chili and onion relish or chakalaka. Some people prefer Boerewors stew which can be prepared with mash potatoes or pap. Variations The many varieties of boerewors include specialties such as garlic wors, kameeldoring (camel thorn), Karoowors (sausage from the Karoo region in South Africa), and spekwors (made with extra cubed pork fat). Other ingredients include cheese and chilli peppers. A similar sausage may