About The Master Butcher
Master Butcher Specialty Sausages are hand made  in the USA .  All products are naturally made with only the
freshest ingredients and the best cuts of USDA inspected meat.  

There is a great story about how Master Butcher Specialty Sausages came about:
The Master Butcher himself (with over 28 yrs of experience) Adrian VanZyl was born in Durban South Africa.
As a teenager he would help his uncle on a cattle farm. They would butcher cattle and prepare traditional
Afrikaans dishes. After being in the South African Armed Forces he decided to become a butcher and was
schooled in the art of sausage making. He is a certified Master Butcher.
In 1998 his American wife was visiting South Africa it was her 5th trip to the wonderful country when she
walked into a local grocery store and met Adrian.  Soon he came to America and started processing venison then
he made his chicken,pork and beef specialties..  The word and taste spread through out the neighborhood. Then
people were coming to his home asking for sausages at all hours. Now the demand is growing and we are
working on getting the product in stores.  The best part is it is all natural, best cuts of meat and homegrown
local fresh peppers in the jalapeno and cheese sausage.  All the neighbors grow the peppers for Adrian offering
him their support and southern hospitality.  I guess you can say it is a neighborhood product.
Boerewors (singular) is a sausage dish, popular in South African cuisine . The name comes from the
Afrikaans words boer ("farmer") and wors ("sausage").
Boerewors was invented about 200 years ago in The Netherlands.  Traditional boerewors is usually formed
into a continuous spiral, as illustrated below and the spirals can sometimes be immobilised by wooded skewers.
Boerewors is often served with pap (traditional porridge made from mielie-meal). Boerewors is also very common
in South Africa & Zimbabwe and sometimes also eaten in Botswana, Namibia, Zambia, Swaziland and Australia.
Potjiekos", legacy of the early Dutch settlers, who used to cook stew in a pot
over an open fire - South Africa food history
Adrian the Sausage Artist
HISTORY ON SOUTH AFRICAN SAUSAGES
BOEREWORS
Every year on September 24th South Africans celebrate Heritage Day by remembering the cultural heritage
of the many cultures that make up the population of South Africa. It is also known as National Braai Day.
Braai means to BBQ.  All South Africans are encouraged to build a fire and Braai many different traditional
meats.

Master Butcher Gourmet Sausages has merged both traditional South African cultural cuisine of Braaing and
the Good Ole American BBQ.