[1] According to South African government regulation, boerewors must contain at least 90 percent meat or fat from beef, pork, lamb or goat.

When locally available antelopes such as springbok or oryx are included, the sausage must be labeled with the species from which the meat originates.

Boerewors is also very common throughout Namibia, Botswana, Mozambique and Zimbabwe as well as with expatriate South African communities worldwide.

[citation needed] A local variant of the hot dog is the boerewors roll,[7] or "boerie" roll, which is a piece of boerewors in a hot dog bun, often served with a tomato, chili and onion relish or chakalaka.

The many varieties of boerewors include specialties such as garlic wors, kameeldoring (camel thorn),[citation needed][clarification needed] Karoowors (sausage from the Karoo region in South Africa), and spekwors (made with cubed pork fat).

[3] The preparation and grilling of boerewors has become a fine art with many local, regional and national competitions taking place.

The winner of this competition has the privilege of having their product/recipe manufactured and sold in all Checkers stores nationwide, under the Championship Boerewors brand.