Boerewors rolls are a South African classic: a juicy, coiled beef sausage tucked into a soft roll and topped with a tangy tomato-onion relish called sous. They’re the ultimate braai (barbecue) food, loved for their spicy, savory filling and the sweet-sour contrast of the relish. This recipe gives you a foolproof method for grilling boerewors to juicy perfection, plus a homemade sous that takes the roll to the next level.
Ingredients
- 6 boerewors sausages (about 2.2 lb / 1 kg total), each about 8–10 inches (20–25 cm) long
- 6 soft white rolls (like hot dog buns or Portuguese rolls)
- 2 tablespoons (30 ml) vegetable oil, for the onions
- 2 large onions, thinly sliced (about 3 cups / 300 g)
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) tomato paste
- 1 can (14 oz / 400 g) chopped tomatoes
- 2 tablespoons (30 ml) brown sugar
- 3 tablespoons (45 ml) white vinegar
- 1 teaspoon (5 ml) Worcestershire sauce
- 1 teaspoon (5 g) salt
- ½ teaspoon (2 g) black pepper
- 1 tablespoon (15 ml) chopped fresh parsley (optional, for garnish)
Instructions
- Make the sous (relish): Heat the oil in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until soft and golden, about 8–10 minutes. Add the garlic and cook for 1 minute more.
- Stir in the tomato paste, chopped tomatoes, brown sugar, vinegar, Worcestershire sauce, salt, and pepper. Bring to a simmer, then reduce heat to low and let it bubble gently, uncovered, for 15–20 minutes until thickened. Taste and adjust seasoning; keep warm.
- Preheat the grill (or grill pan) to medium-high heat, about 400°F (200°C).
- Grill the boerewors: Place the sausages on the grill, coiling them into a spiral if they aren’t already. Cook for 12–15 minutes, turning every 3–4 minutes, until nicely browned and cooked through. The safe minimum internal temperature for ground meat is 160°F (71°C) per USDA FSIS; check with a food thermometer inserted into the thickest part.
- Rest the sausages: Transfer to a cutting board and let rest for 5 minutes. This helps the juices redistribute.
- Toast the rolls: While the sausage rests, split the rolls and toast them cut-side down on the grill for 1–2 minutes until lightly charred.
- Assemble: Place a sausage (or a piece of spiral) into each roll. Spoon a generous amount of sous over the top. Garnish with parsley if using. Serve immediately.
Tips
- Don’t cut the sausage before grilling: Boerewors is best grilled as a continuous coil or long link, then cut into portions after resting. This keeps it juicy.
- Use a thermometer: Boerewors is ground meat, so it must reach 160°F (71°C). Don’t rely on color alone.
- Make the sous ahead: It keeps in the fridge for up to 5 days, so you can prep it a day early for a quicker cook.
- Substitute boerewors: If you can’t find boerewors, use a good-quality spicy beef sausage like chorizo (cooked) or a seasoned bratwurst. The flavor will differ but still be delicious.
Serving Suggestions
Serve boerewors rolls as the main event at a backyard braai. They pair perfectly with creamy coleslaw, a simple green salad, or grilled corn on the cob. For a true South African experience, add a side of chakalaka (spicy vegetable relish) and a cold beer or a glass of rooibos iced tea.
Variations
- Add cheese: Lay a slice of cheddar or gouda on the sausage before closing the roll; let it melt from the heat.
- Spicy kick: Add a chopped fresh chili (like bird’s eye) to the sous, or drizzle with sriracha before serving.
- Caramelized onions: Instead of sous, top with slow-cooked caramelized onions and a dollop of mustard.
- Wrap in foil: For a camping version, wrap the assembled roll in foil and heat over the fire for 5 minutes.
Storage and Reheating
Store leftover boerewors rolls (or components separately) in the refrigerator within 2 hours of cooking. The cooked sausage and sous keep for 3–4 days in airtight containers. To reheat, warm the sausage in a skillet over medium heat until steaming, or microwave for 1–2 minutes. Toast the rolls fresh if possible. You can also freeze the cooked sausage for up to 3 months; thaw overnight in the fridge and reheat gently.
Frequently Asked Questions
Can I cook boerewors in the oven? Yes, bake at 375°F (190°C) for 20–25 minutes, turning once, until the internal temperature reaches 160°F (71°C). Broil for the last 2 minutes for browning.
What is the best way to grill boerewors without burning? Use medium heat and turn frequently. Don’t prick the sausage; that lets the juices escape. If flare-ups occur, move the sausage to a cooler part of the grill.
Can I make this gluten-free? Absolutely—use gluten-free sausages (check the label) and gluten-free rolls. The sous is naturally gluten-free.
How do I know when boerewors is done? Use a food thermometer; it should read 160°F (71°C) in the thickest part. It should also feel firm to the touch.
What can I use instead of white vinegar in the sous? Apple cider vinegar or red wine vinegar work well; they add a slightly fruitier flavor.
Can I prepare the sous in advance? Yes, make it up to 5 days ahead and store in the fridge. Reheat gently before serving.
Related
- Hot Holiday Drink Recipes: 5 Warming Classics
- Cheap Evening Dinner for Two Recipes: 5 Easy Ideas
- Is Churrasco Marinated? How the Seasoning Works
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
Spotted an error? Tell us and we will correct it (corrections policy).