GROOT BOEREWORS TREK: Succulent & spicy — the very best boerie in the land
After traversing South Africa in search of the very best that a stukkie boerewors can be, the wagons have come in, delivering a load of wors from every corner of the land. And we have a decisive winner.
After an extensive journey across South Africa in search of the finest boerewors, the wagons returned with a selection of wors from various regions. The verdict was clear: Joey's boerewors emerged as the indisputable winner. The best boerewors in the land comes from a small family business, Joey’s Vleisprodukte, located a mere seven-minute drive from the reporter’s front door.
The serendipity of discovering such a culinary gem was not lost on the reporter, who proceeded to braai it low and slow, taking care to preserve its delicate casing.
Joey’s boerewors is a premium product, made using only a single cut of brisket beef sourced from free-range, grass-fed cattle in Namibia and Botswana. It contains no trimmings, hearts, mechanically deboned meat, added hormones, or antibiotics. The sausage is crafted with Omega-3-rich beef and pork fat, seasoned with a unique blend of spices and sauces, and encased in soft sheep casings. Reporter preferred to cook Joey’s closed on a braai grid, appreciating its tender casing and rich, coriander-flavored taste.
Several other brands were named as contenders for the title of best boerewors, including Van Rensburg Foods in George, Eatwell Meats in Maitland, and Woolworths Grabouw wors. However, Joey’s boerewors emerged as the clear winner, securing the top spot among the nation’s boerewors connoisseurs.
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