Boerewors rolls are the South African answer to the hot dog: a thick, coiled beef sausage with a distinctive spice blend, grilled until juicy, and tucked into a soft roll with caramelized onions. This recipe delivers the authentic braai experience at home, whether you cook the sausage on a charcoal grill or in a pan. The key is the boerewors itself, which gets its character from coriander seed, nutmeg, and allspice, and the sweet-savory onion topping that balances the rich meat.
Ingredients
- 2 lb (900 g) boerewors sausage (see Tips for substitute)
- 6 soft hot dog rolls or 6 Portuguese rolls
- 3 large onions (about 1 lb / 450 g), thinly sliced
- 2 tbsp (30 ml) olive oil or neutral oil
- 1 tbsp (15 g) butter
- 1 tbsp (15 ml) brown sugar
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup (120 ml) beef stock or water
- Tomato sauce or chutney, for serving (optional)
Instructions
- If using a charcoal or gas grill, light it and aim for medium heat (about 350–400°F / 175–200°C). If cooking indoors, place a large skillet or grill pan over medium heat.
- While the grill heats, make the onions. In a large skillet over medium heat, warm the olive oil and butter. Add the sliced onions and salt, and cook, stirring occasionally, until soft and golden, about 15 minutes.
- Stir in the brown sugar, Worcestershire sauce, vinegar, and black pepper. Cook for 2 minutes, then add the beef stock. Let it bubble and reduce until the onions are coated in a glossy, syrupy glaze, about 5–7 minutes. Keep warm.
- Place the boerewors on the grill or in the pan. Cook for 6–8 minutes per side, turning once, until the sausage is browned and cooked through. The safe minimum internal temperature for ground meat (which boerewors is) is 160°F (71°C) per USDA FSIS; check with a food thermometer inserted into the thickest part.
- Transfer the cooked boerewors to a cutting board and let rest for 5 minutes. This helps the juices redistribute.
- Slice the rolls open (not all the way through) and toast them cut-side down on the grill or in a dry pan for 1–2 minutes until lightly golden.
- Cut the boerewors into portions that fit the rolls—usually one long piece per roll, or cut into 3–4-inch segments. Place the sausage in each roll and top generously with the caramelized onions. Add tomato sauce or chutney if you like.
Tips
- Boerewors substitute: If you can’t find boerewors, use a good-quality beef bratwurst or a coarse-ground beef sausage seasoned with coriander, nutmeg, and allspice. The flavor will be close but not identical.
- Don’t prick the sausage: Boerewors is best cooked without piercing, as pricking lets the juices escape and dries it out. Turn it gently with tongs, not a fork.
- Caramelize properly: Be patient with the onions; low and slow gives the best sweetness. If they start to stick, add a splash of water or stock.
- Keep warm: If you’re cooking for a crowd, keep the cooked sausage in a low oven (200°F / 95°C) while you finish the rest.
Serving Suggestions
Serve the rolls immediately while the sausage is hot and the rolls are toasted. They pair well with a simple green salad, coleslaw, or grilled corn on the cob. For a true South African touch, offer a side of chakalaka (a spicy vegetable relish) or a dollop of tomato chutney. Cold beer or a fruity iced tea are classic drink pairings.
Variations
- Cheesy: Add a slice of cheddar or gouda inside the roll before adding the sausage, then close the roll briefly so the cheese melts.
- Spicy: Mix a teaspoon of chili flakes or a chopped fresh chili into the onions while they cook.
- Herby: Stir a handful of fresh chopped parsley or cilantro into the onions just before serving.
- Vegan: Use a plant-based sausage (grill per package instructions) and the same onions; the result is still satisfying.
Storage and Reheating
Leftover cooked boerewors and onions can be refrigerated separately in airtight containers for up to 3 days. To reheat, warm the sausage in a skillet over medium heat with a splash of water or stock, covered, until heated through (165°F / 74°C). The onions can be microwaved or reheated in a pan. Rolls are best toasted fresh; if they’ve gone stale, refresh them in a 350°F (175°C) oven for 3–4 minutes. You can also freeze cooked sausage for up to 2 months, but the texture may soften slightly.
Frequently Asked Questions
What is boerewors? Boerewors is a South African sausage made from coarsely ground beef (sometimes mixed with pork or lamb) and seasoned with spices like coriander, nutmeg, allspice, and cloves. It’s sold in a continuous coil and is a staple of the braai (barbecue).
Can I cook boerewors in the oven? Yes. Place the coil on a baking sheet and roast at 400°F (200°C) for 20–25 minutes, turning once, until it reaches 160°F (71°C). For a browner crust, finish under the broiler for 2–3 minutes.
How do I know when boerewors is done? Use a food thermometer. Insert it into the thickest part of the sausage; it should read 160°F (71°C) for ground meat. The outside should be browned and the juices clear.
Can I prepare the onions ahead of time? Absolutely. Caramelized onions keep well in the fridge for up to 5 days. Reheat them gently before serving, adding a splash of water if they’ve thickened too much.
What’s the best roll for boerewors? A soft, slightly sweet roll works best, like a Portuguese roll or a good-quality hot dog bun. It should be sturdy enough to hold the sausage and onions without falling apart.
Is boerewors safe to eat medium-rare? No. Because boerewors is made from ground meat, it must be cooked to 160°F (71°C) to be safe. The inside should not be pink.
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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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