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  is preserved with salt and vinegar, and packed in sausage casing. Traditional boerewors is usually formed into a continuous spiral. It is often served with pap (traditional South African porridge / polenta made from mile-meel). Boerewors is also very common throughout many countries with expatriate South African communities. Boerewors is most traditionally braaied (grilled over charcoal), but is also 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 hotdog is the boerewors roll, or "boerie", which is a piece of boerewors in a hotdog roll, often served with a tomato, chilli and onion relish. Enjoy!