Description
Masala Lamb Wors – Cape Malay-Spiced South African Braai Wors
“Where Curry Meets Traditional Braai Craftsmanship – Spicy Lamb Braai Wors”
Spicy Lamb Braai Wors – A Spice Journey from the Cape to Canada
Born from the fusion of South Africa’s Cape Malay and braai cultures, our Masala Lamb Wors uses the same traditional coarse-ground lamb as our skaapwors, but with a bold masala twist. Unlike commercial “spicy” sausages that rely solely on chili powder, we build flavor through:
- ✓ 100% Lamb
- ✓ Small-Batch Spice Blends (toasted coriander, cumin, and turmeric for depth)
- ✓ Natural Sheep Casings for authentic braai “snap”
- ✓ Balanced Heat (two types of chilies + black pepper for lingering warmth – but we kept it mild)
- ✓ Gluten & MSG FREE (no shortcuts)
Fun Fact: Our masala recipe was perfected over 3 generations!
🇿🇦 From Our Butchery to Your Braai
We craft this wors using time-tested methods:
- Spice Prep: In house blended to perfection. No commercial batch packs used – only our family recipe mixed in our own kitchen!
- Meat Grinding: Coarse 8mm plate for perfect braai texture (just like Ouma used)
- Casing Stuffing: Hand-linked into 1lbs coils
- Quality Check: Each batch sampled for spice balance by our resident braai master
Why it matters: Commercial sausages often overgrind meat into paste. Our coarse texture ensures juicy, flavorful bites with every braai.
🍳 Chef-Approved Cooking Methods – Spicy Lamb Braai Wors
For Best Results:
- Prep: Pat dry with paper towels to prevent flare-ups (key for crispy casing!)
- Grilling: 10-12 mins over medium coals (175°C), turning 3x – look for caramelized spice crust
- Resting: 5 mins before slicing to lock in juices
Alternative Cooking:
- Oven: 190°C for 20 mins (place on rack over tray to crisp evenly)
- Pan-Fry: Medium heat with 1 tbsp olive oil, 8 mins total (perfect for winter braai cravings)
🍽️ Serving Ideas:
- Classic Braai: Pair with chakalaka relish and fresh roosterkoek
- Fusion Twist: Slice over creamy pap with a dollop of mango atchar
- Meal Prep: Add to curries or breakfast scrambles for instant flavor
❓ Braai Masters Frequently Ask:
How does this compare to store-bought “spicy” sausages?
Commercial brands often use cheap chili powder and fillers. Our masala wors delivers mild layered heat from whole and ground spices with no artificial smoke flavors. The difference? Ours tastes like a Cape Malay curry you can grill.
Is the heat adjustable?
Our recipe is fixed for authentic flavor, but the heat mellows slightly when grilled and is really mild. For even less heat, try our Chakalaka Wors.
📦 Storage & Shipping
- Fresh: 7 days refrigerated at ≤4°C (keep in original vacuum seal)
- Frozen: 6 months at -18°C (thaw before braai)
- Shipping: Packed in insulated boxes with ice packs (tracked delivery)
Explore Our Full Wors Collection
Pair your Masala Wors with these braai essentials:
- • Traditional Boerewors (beef/pork – our bestseller)
- • Chakalaka Wors (vegetable-spiced with a mild kick)
- • Kaaswors (air-dried snack sticks – perfect with beer)
This I have to try! looks great!
Thanks for your enthusiasm, Godfrey! We’re excited for you to try our Masala Lamb Sausage. We think you’ll love the rich blend of spices and the quality of our lamb.
Once you’ve had a chance to cook and taste it, we’d love to hear your thoughts on the flavor and how you prepared it. Enjoy!
A tasty reminder…. A bit like babooti flavor
Thanks for the review, John! We’re glad you enjoyed the Masala Lamb Sausage and found it tasty. It’s interesting that you picked up on the bobotie-like flavors – that makes sense given the warm spices and aromatic blend we use in our masala seasoning!
We’d love to hear more about your experience. How did you prepare the sausages, and would you consider trying them again?
It’s so good.
Heerlik!
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