Boerewors Medium

Kameelhout Wors Medium

Kameelhout Wors Medium

R56.00R106.00 Incl. VAT

In stock
0 out of 5

R56.00R106.00 Incl. VAT

Choose between 500g or 1kg portion

SKU: 155 Categories: ,


Our Kameelhout boerewors medium thickness in sheep casing

Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.

Contact our friendly staff to confirm your delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Saturday.

Southern Suburbs up to Steenberg – Monday to Saturday.

Northern Suburbs – Monday to Saturday.

Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.

Table View, Sunset Beach & Blaauwberg – Monday to Saturday.

False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.

Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.

Additional information

Weight 1 kg
Portion Size


Boerewors Curry recipe

Proudly South African recipe for Boerewors Curry. This wors recipe is a great way to use boerewors for a delicious dinner.


  • about 600g Boerewors, cut into 5 cm pieces
  • 15 ml (1 Tbsp) cooking oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 5 ml (1 tsp) root ginger, finely grated
  • 10 ml (2 tsp) ground curry powder
  • 5 ml (1 tsp) ground turmeric
  • 5 ml (1 tsp) ground cumin
  • 5 ml (1 tsp) ground coriander
  • salt and freshly ground black pepper to taste
  • 410 g can chopped tomatoes
  • 30 ml (2 Tbsp) smooth apricot jam
  • 10 baby potatoes, halved
  • 410 g can butterbeans
  • 15ml (1 Tbsp) freshly chopped coriander leaves (optional)


  1. Fry boerewors in a medium pot with little water until brown cooked and brown on both sides. Add the oil, onion, garlic, ginger, spices and seasoning and sauté for about two minutes.
  2. Add the tomatoes, apricot jam and baby potatoes. Bring to the boil, reduce the heat and simmer for about 15 minutes, covered until the potatoes are soft.
  3. Add butterbeans and simmer for another 5 – 10 minutes , without the lid to allow the curry to reduce slightly.
  4. Sprinkle with coarsely chopped coriander leaves just before serving.
  5. Serve with basmati rice.