"Boerewors" comes from a combination of the Afrikaans words "boer" (farmer) and "wors" (sausage) - is a course-ground sausage, giving it a more chunky and coarse texture. Can you can see the Dutch influence in the South African language an culture in the name? "Worst" (similat to the German "Wurst") is the Dutch word for "sausage".
Like most sausages, there are specifics about the way boerewors should be made: at least 90% meat, the remaining 10% for spices, seasonings, and preservatives like vinegar and salt. No more than 30% of the meat content may be made up of fat.
Boerewors seasoning characteristically includes coriander, black pepper, nutmeg, and allspice, along with a dark vinegar (malt vinegar). The vinegar and salt act to preserve the sausages as well as adding flavor.
It is a classic food for the South African tradition of "braai" (barbecue) because they are grilled in their large spiral.