Limpopo boerie queen crowned SA's wors champion

I thought the first batch of boerewors I ever made was really tasty but over the years I have worked to perfect it and can confidently say my first batch was not that tasty, really. It had too little spice and wasn't made from the best quality casing - and wasn't as tender and juicy as I would have liked it to be.

I became a butcher by chance and during my training I was exposed to various departments. I loved working in the Meat Market and felt right at home. The butchery allows you to be creative. I think it is a form of art - you take a whole carcass and you transform it into different cuts of meat.

Boerewors is the best because it is less expensive than other meats and you can serve it in many ways - as a snack or as part of a meal.

I had a good feeling about this year's competition. [Winning] meant that I was doing something right with the changes I have made to my recipe. I have been using the same recipe for the past four years.

To cook the perfect piece of boerewors requires patience. The fire mustn't be too hot and you need to turn it often.

Without giving away my recipe, my secret is to use quality meat and a good amount of spices - nutmeg, coriander and freshly ground black pepper.

If you add other ingredients to boerewors, like bacon, chutney, cheese, peri-peri, curry, tomato sauce, peppadews, green pepper, parmesan, Aromat or chilli, it will no longer be considered traditional boerewors, rather a flavoured sausage.

• Mathebula lives in Limpopo and has been the Meat Market manager at Shoprite Malamulele Crossing since 2012. Her award-winning boerewors is available at Shoprite and Checkers stores nationwide.