This is an archive of past discussions. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page.
An anonymous edit on Dec. 7 credits the Boers with inventing Boerewors. This was disputed by the M&G expert, right? --SuburbaniteFury 20:15, 15 December 2005 (UTC)
Please see discussion of this article in the Mail & Guardian
This article was reviewed by Mail & Guardian on November 7, 2005. Comments: It was rated 6/10 For more information about external reviews of Wikipedia articles and about this review in particular, see this page.
Boerewors is not an South-african sausage. It's actually a dutch sausage (with the same name 'Boereworst'), which was brought to
South-africa during the time it was under Dutch control. The dutch settlers (many farmers)produced the saugage in South-Afrika like they did in Holland.
Boerewors in itself does not keep well. I think the author assumes that droëwors is dried boerewors. It is not, as droëwors has a different recipe.
Boerewors was not invented by the boers.
A very similar type of sausage is made in France today, in the Latour Valley -- the only difference being that the French do not use coriander or vinegar. They use a dry red wine called a claret instead of the vinegar. It is also a far milder sausage as far as spices go, but the texture is the same.
-- De Waal Davis, author of Braai Buddy and Bakgat Braai,op. cit.
Also see Talk:Braai<>< tbc 09:01, 8 November 2005 (UTC)
As people have been making sausages for hundreds and hundreds of years, how meaningful is it to talk of who invented boerewors? I'm sure someone didn't wake up one day and "invent" boerewors, but rather it evolved in a gradual process. As for the French sausage, I'm sure there are many sausages around the world that are similar to borewors in one way or another, but is there any evidence that the one is related to the other? Booshank (talk) 19:52, 12 May 2008 (UTC)
About the origin of this sausage, living my whole life in the Netherlands and comparing "Verse Worst" with this sausage, lets me conclude they are the same. When reviewing different recipes read online and from different cookbooks, the only ingredient i can find that makes a difference is the vinegar. The Afrikaner culture mostly based on the colonial dutch , makes me believe this sausauge originates in the Netherlands. Faler 21 November 2008
Removed following section from article
I don’t think the following belonged in the article, but is better placed here in talk. I agree with SuburbaniteFury above, and arguing is normally not done in the article
Boerewors was most probably invented in the 18th or 19th century by the Boers in the former Cape Colony. Some sources mention that a less spicy French sausage with a similar texture to boerewors is made today in the Latour ValleyinPyrénées-Orientales, using claret instead of vinegar and no coriander. [1]. The relevance of this is questionable as:
1) The French sausage is not named.
2) Only the texture is "similar", as with hundreds of sausages worldwide.
3) The French sausage contains no coriander or vinegar - vital ingredients which give boerewors its characteristic flavour.
4) Claret is a generic term for a red Bordeaux wine and unlikely to be used in place of a Pyrénées wine for a local dish.
Coriander sausages have been made in the Middle East and Mediterranean (e.g. Lombardy, Italy) for centuries. If we are going to take the origin back a few hundred years to Europe, why not go back further into the Middle East? Where do you stop?
Personally I don't think anyone gives a monkey's. I agree with a previous contributor who suggested to remove the whole thing.
89.240.235.239 (talk) 22:00, 29 August 2008 (UTC)
