Boerewors is a South African farmer’s sausage, traditionally made from coarsely ground beef and pork (or lamb) mixed with spices like coriander, nutmeg, and cloves, then stuffed into a continuous spiral. When you buy it from Woolworths, you get a high-quality, ready-to-cook version that’s perfect for a braai (barbecue) or a quick weeknight dinner. This recipe shows you the best way to cook Woolworths boerewors so it stays juicy and flavorful, whether you grill it outdoors or pan-fry it indoors.
Ingredients
- 1 kg (2.2 lb) Woolworths boerewors sausage (or any good-quality boerewors)
- 1 tbsp (15 ml) vegetable oil or sunflower oil (for pan-frying, optional)
- 1 large onion, sliced (for serving, optional)
- 1 tbsp (15 ml) butter (for serving, optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Take the boerewors out of the fridge 20–30 minutes before cooking to let it come to room temperature. This helps it cook more evenly.
- If you’re grilling (braai), prepare a medium-hot fire. You should be able to hold your hand about 15 cm (6 inches) above the coals for 4–5 seconds. If you’re using a gas grill, preheat it to medium (about 180°C / 350°F).
- If you’re pan-frying, heat a large heavy-bottomed skillet over medium heat and add the oil. Swirl to coat the pan.
- Place the boerewors in the pan or on the grill. If it’s a spiral, you can keep it whole or cut it into 4–5 equal lengths. Do not prick the sausage – you want to keep the juices inside.
- Cook for 6–8 minutes per side, turning gently with tongs. The goal is a deep brown, slightly charred exterior and an internal temperature of 160°F (71°C) for ground meat, which is the USDA FSIS safe minimum. Use a food thermometer inserted into the thickest part to check.
- Once cooked, transfer to a cutting board and let rest for 5 minutes. This allows the juices to redistribute, making the sausage more tender.
- If serving with onions, in a separate small pan, melt the butter over medium heat and sauté the sliced onion until soft and golden, about 5–7 minutes. Season with salt and pepper.
- Slice the boerewors into individual portions and serve hot with the onions on the side.
Tips
- Don’t prick the sausage: Piercing the casing lets the flavorful juices escape, leaving the boerewors dry. Always handle it gently.
- Low and slow is better: Boerewors is thick, so cooking over too high heat will burn the outside before the inside is done. Keep the heat medium and turn frequently for even cooking.
- Substitute for Woolworths: If you can’t find Woolworths, look for a boerewors with a high meat content (at least 90%) and visible coriander seeds. You can also use a good-quality beef sausage with similar spices, but the flavor will be less authentic.
- Freeze for later: Boerewors freezes well. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before cooking.
Serving Suggestions
Boerewors is traditionally served with pap (a South African maize porridge) and chakalaka (a spicy vegetable relish). It also pairs beautifully with a simple green salad, crusty bread, or roasted vegetables. For a classic braai, serve it alongside grilled onions, tomato chutney, and a cold beer or a glass of South African red wine.
Variations
- Boerewors Roll: Serve the sausage in a fresh hot dog bun with caramelized onions and a dollop of tomato sauce or chutney.
- Boerewors Stew: Slice the cooked sausage and add it to a tomato-based stew with potatoes and peppers during the last 10 minutes of cooking.
- Spicy Twist: If you like heat, add a finely chopped chili pepper to the pan when cooking the onions, or serve with a spicy peri-peri sauce.
Storage and Reheating
Refrigerate any leftover cooked boerewors within 2 hours of cooking. It will keep in the fridge for 3–4 days in an airtight container. To reheat, place the sausage in a skillet over medium heat with a splash of water or beef broth, cover, and warm for 5–7 minutes, or until heated through to 165°F (74°C) for leftovers. Alternatively, microwave on high in 30-second bursts, but this can make the casing rubbery. For best texture, reheat in the oven at 180°C (350°F) for 10 minutes.
Frequently Asked Questions
Can I cook boerewors in the oven? Yes. Place the sausage on a baking sheet lined with parchment paper and bake at 200°C (400°F) for 20–25 minutes, turning halfway, until the internal temperature reaches 160°F (71°C). This is a good hands-off method, but you won’t get the same char as grilling.
Should I boil boerewors before grilling? No, boiling will wash out the flavor and make the sausage waterlogged. Boerewors is meant to be cooked directly over heat. If you’re worried about burning, use a two-zone fire: sear over high heat, then move to a cooler part of the grill to finish cooking.
How do I know when boerewors is done without a thermometer? While a thermometer is the safest way, you can also check by cutting into the thickest part – the juices should run clear, and there should be no pinkness in the center. However, this lets out some juice, so it’s best to use a thermometer.
Can I eat boerewors raw? No. Boerewors is made from raw ground meat, so it must be cooked thoroughly to 160°F (71°C) to kill any harmful bacteria. Never taste raw boerewors.
Why does my boerewors split open? Splitting usually happens when the heat is too high or the sausage is pricked. Cook over medium heat and turn gently with tongs, not a fork. If it does split, it’s still safe to eat – just a bit less juicy.
Can I freeze uncooked boerewors? Absolutely. Freeze it in its original packaging or wrap it tightly in plastic wrap and foil. It will keep for up to 3 months. Thaw in the refrigerator overnight before cooking.
Related
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- Cheap Evening Dinner for Two Recipes: 5 Easy Ideas
More recipes to cook
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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