Boerewors Pork Free

Pork Free Wors

Pork Free Wors

R57.00R108.00 Incl. VAT

In stock
0 out of 5

R57.00R108.00 Incl. VAT

Our signature recipe pork free Boerewors

SKU: 153-1 Categories: ,


A beef version of our signature recipe Boerewors in a select lamb casing – pork free. Choose between 500g or 1kg portion.

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 and Roasted Tomato Risotto


  • 15 ml olive oil
  • 500 gr boerewors
  • 1/2 cup water
  • 3 tablespoons butter
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 1/2 cups risotto rice
  • 100 ml white wine
  • 4 cups beef stock
  • 2 teaspoons dried mixed herbs
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 3/4 cup parmesan
  • salt and black pepper to season


  1. In a medium saucepan, heat the olive oil and brown the wors on both sides, add 1/2 cup of water to the pan and cover to cook. Remove wors from pan. Set aside to cool.
  2. Add melted butter to the same pan (leave the delicious fatty wors goodness behind) and sauté the onion and garlic until translucent.
  3. Add the rice and sauté for another few minutes.
  4. Deglaze the pan by adding the wine, reduce the heat and cook until all the liquid has been used up.
  5. Gradually add the stock little by little until the rice is sticky and al dente.
  6. Season with salt and pepper and dried herbs.
  7. In the meantime add the tomatoes to an oven safe tray, drizzle with olive oil and grill until broken and soft.
  8. Cut the wors in 5cm rounds and add it to the risotto, as well as the tomatoes. Serve with parmesan.