Boerewors rolls are a South African street-food icon: a thick, coiled sausage with a distinctive coriander-and-clove spicing, grilled until juicy, then tucked into a soft roll with a sweet-and-tangy tomato-onion relish called sous. This recipe works because the boerewors is cooked gently to keep it succulent, and the relish cuts through the richness with acidity and a hint of heat. It’s a satisfying, messy, utterly delicious sandwich that’s perfect for a braai (barbecue) or any casual gathering.
Ingredients
- 4 boerewors rolls (or 4 long soft hot dog buns, preferably Portuguese or French rolls)
- 1 lb (450 g) boerewors sausage (see note below for making your own)
- 2 large onions, thinly sliced (about 3 cups / 300 g)
- 2 tbsp (30 ml) olive oil, divided
- 1 tbsp (15 ml) white vinegar
- 1 tbsp (15 g) brown sugar
- 1 tsp (5 g) tomato paste
- 1/2 tsp (2 g) salt
- 1/4 tsp (1 g) black pepper
- 1/4 tsp (1 g) chili flakes (optional, for heat)
- 1/2 cup (120 ml) water
- 1 large tomato, chopped (about 1 cup / 180 g)
- 1 tbsp (15 ml) Worcestershire sauce
- 1/4 cup (60 g) tomato sauce (ketchup) or chutney, for serving
- 1/4 cup (60 g) mayonnaise (optional)
Note: If making boerewors from scratch, combine 1 lb (450 g) ground beef (80/20) with 1/4 cup (30 g) breadcrumbs, 1 tsp (5 g) coriander seeds, crushed, 1/2 tsp (2 g) ground cloves, 1/2 tsp (2 g) nutmeg, 1 tsp (5 g) salt, 1/2 tsp (2 g) black pepper, and 2 tbsp (30 ml) red wine vinegar. Mix well, form into a coil or long patties, and chill for 30 minutes before grilling.
Instructions
- Make the sous (relish): In a medium saucepan, heat 1 tbsp (15 ml) olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until soft and translucent, about 8 minutes.
- Add the vinegar, brown sugar, tomato paste, salt, pepper, chili flakes (if using), and water. Stir to combine. Bring to a simmer and cook, uncovered, for 10 minutes, until the onions are caramelized and the liquid has reduced to a syrupy consistency.
- Add the chopped tomato and Worcestershire sauce. Cook for another 5 minutes, until the tomato breaks down and the relish thickens slightly. Remove from heat and set aside.
- Grill the boerewors: Preheat a grill or grill pan over medium-high heat (about 375°F / 190°C). Brush the sausage with the remaining 1 tbsp (15 ml) olive oil.
- Place the boerewors on the grill. Cook for 12–15 minutes, turning every 2–3 minutes, until browned on all sides and cooked through. Insert an instant-read thermometer into the thickest part of the sausage – it should read 160°F (71°C), the USDA FSIS safe minimum for ground meat.
- Remove the sausage from the grill and let it rest for 5 minutes. This allows the juices to redistribute.
- Toast the rolls: While the sausage rests, split the rolls open and toast them cut-side down on the grill for 1–2 minutes, until lightly golden.
- Assemble: Spread a little mayonnaise (if using) on the bottom of each roll. Place a portion of the boerewors (cut into lengths to fit the roll) on top. Generously spoon the sous over the sausage. Add a drizzle of tomato sauce or chutney if desired.
- Serve immediately, with extra sous on the side.
Tips
- Don’t overcook the boerewors: Because it’s a ground meat sausage, it can dry out quickly. Use a thermometer and pull it off the grill at 160°F (71°C); it will continue to cook slightly as it rests.
- Make the sous ahead: The onion relish can be made up to 3 days in advance and refrigerated. Reheat gently before serving.
- Substitute for boerewors: If you can’t find boerewors, use a good-quality spicy beef or lamb sausage, or a kielbasa. The flavor will be different but still delicious.
- Keep it juicy: Don’t press down on the sausage with a spatula while grilling – that squeezes out the juices.
Serving Suggestions
Serve boerewors rolls as the main event at a braai, alongside a fresh green salad, coleslaw, or grilled corn on the cob. They also pair well with a cold beer or a glass of South African Pinotage. For a classic touch, offer extra chutney and a bottle of peri-peri sauce for those who like heat.
Variations
- Cheese lover’s: Add a slice of cheddar or gouda to the roll before adding the sausage, so it melts slightly.
- Spicy kick: Mix a teaspoon of sriracha or harissa into the mayonnaise before spreading.
- Veggie version: Replace the boerewors with a grilled portobello mushroom or a plant-based sausage, and follow the same steps.
- Different relish: Swap the sous for a quick pickled onion or a mango chutney for a sweet twist.
Storage and Reheating
Leftover boerewors and sous can be stored separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the sausage in a skillet over medium heat with a splash of water, or in the microwave in 30-second bursts until hot. The sous can be reheated in a saucepan. Toast fresh rolls before assembling – do not store assembled rolls, as they will become soggy.
Frequently Asked Questions
What is boerewors?
Boerewors is a South African sausage made from coarsely ground beef (sometimes mixed with pork or lamb), seasoned with coriander seeds, cloves, nutmeg, and vinegar. It’s traditionally sold in a continuous spiral coil.
Can I cook boerewors in the oven?
Yes. Place the sausage on a baking sheet and roast at 400°F (200°C) for 20–25 minutes, turning once, until it reaches 160°F (71°C). It won’t have the smoky char of a grill, but it’s a good indoor option.
What’s the best roll for a boerewors roll?
A soft, slightly chewy roll like a Portuguese roll, a hoagie bun, or a sturdy hot dog bun works best. Avoid thin, flimsy buns that will tear under the weight of the sausage and relish.
Can I make boerewors without a sausage stuffer?
Absolutely. Just form the seasoned meat into a long, thick log (about 2 inches / 5 cm in diameter) and wrap it tightly in plastic wrap, twisting the ends to seal. Chill for at least 1 hour, then grill as directed. It will hold its shape during cooking.
How do I prevent the sous from being too watery?
Cook the onions long enough to evaporate most of the liquid, and don’t add extra water beyond what’s listed. The relish should be thick and jammy, not soupy.
Is boerewors safe to eat slightly pink?
No. Because it’s ground meat, it must be cooked to 160°F (71°C) to ensure any bacteria are killed. Always use a thermometer to check.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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