Boerewors Recipes: 3 Easy Ways to Cook This South African Sausage

Boerewors is a South African farmer’s sausage made from coarsely ground beef and pork, seasoned with coriander seed, black pepper, nutmeg, and allspice. Its name comes from Afrikaans and means “farmer’s sausage.” What makes boerewors unique is its high meat content and the fact that it is sold in a continuous coil, never in links. This article gives you three genuinely useful ways to cook boerewors: grilling the classic coil, simmering it in a rich tomato gravy, and baking it with vegetables for a one-pan dinner. Each method is simple, uses realistic ingredients, and brings out the sausage’s spiced, juicy character.

Ingredients

For Grilled Boerewors

• 1 kg (2.2 lb) boerewors, in one continuous coil
• 1 tbsp (15 ml) vegetable oil, for the grill
• 1 tsp (5 g) coarse salt, for sprinkling

For Boerewors in Tomato Gravy

• 1 tbsp (15 ml) olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 can (400 g / 14 oz) chopped tomatoes
• 1 cup (250 ml) beef stock
• 1 tbsp (15 ml) Worcestershire sauce
• 1 tsp (5 g) sugar
• 1 bay leaf
• 1 kg (2.2 lb) boerewors, cut into 4 equal pieces
• Salt and freshly ground black pepper, to taste

For Oven-Baked Boerewors with Vegetables

• 1 kg (2.2 lb) boerewors, in one continuous coil
• 4 medium potatoes, cut into wedges
• 2 large carrots, peeled and cut into chunks
• 1 large red bell pepper, sliced
• 1 large onion, cut into wedges
• 3 tbsp (45 ml) olive oil
• 1 tsp (5 g) dried oregano
• 1 tsp (5 g) smoked paprika
• Salt and freshly ground black pepper, to taste

Instructions

Method 1: Grilled Boerewors

1. Preheat a gas or charcoal grill to medium-high heat, about 200°C (400°F).
2. Lightly oil the grill grates with vegetable oil using a paper towel held with tongs.
3. Place the boerewors coil on the grill. Cook for 12–15 minutes, turning every 3–4 minutes, until browned on all sides and the internal temperature reaches 160°F (71°C) as measured with a food thermometer in the thickest part of the sausage (USDA FSIS safe minimum for ground meat).
4. Remove from the grill and let rest for 5 minutes before slicing. Sprinkle with coarse salt just before serving.

Method 2: Boerewors in Tomato Gravy

1. Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute more.
2. Add the chopped tomatoes, beef stock, Worcestershire sauce, sugar, and bay leaf. Stir to combine and bring to a simmer.
3. Add the boerewors pieces to the sauce. Cover and simmer gently for 20–25 minutes, turning the sausages halfway through, until the sausage is cooked through and reaches 160°F (71°C) on a food thermometer (USDA FSIS safe minimum).
4. Remove the bay leaf. Season the sauce with salt and pepper to taste. Serve the boerewors with the gravy spooned over the top.

Method 3: Oven-Baked Boerewors with Vegetables

1. Preheat the oven to 200°C (400°F).
2. In a large roasting pan, toss the potatoes, carrots, bell pepper, and onion with olive oil, oregano, paprika, salt, and pepper.
3. Lay the boerewors coil on top of the vegetables.
4. Roast for 25–30 minutes, turning the sausage once halfway, until the vegetables are tender and the sausage is browned and reaches 160°F (71°C) on a food thermometer (USDA FSIS safe minimum).
5. Let rest for 5 minutes before slicing the sausage and serving with the roasted vegetables.

Tips

• Don’t prick the sausage. Boerewors is prized for its juicy texture; pricking it releases the juices and makes it dry. Cook it gently without piercing the casing.
• Cook low and slow. Boerewors is thick and can burn on the outside before the inside is done. Use medium heat and turn frequently to ensure even cooking.
• Substitute if needed. If you can’t find boerewors, use a good-quality fresh sausage with similar spices (coriander, nutmeg, allspice) like a South African-style sausage from a specialty butcher, or a coarse-ground bratwurst. The flavor will be different but still delicious.
• Cut the coil properly. To serve, slice the sausage diagonally into thick pieces rather than cutting straight across, which gives a more attractive presentation and helps it stay moist.

Serving Suggestions

Boerewors is traditionally served with pap (a South African maize porridge) and chakalaka (a spicy vegetable relish). For a simpler meal, serve grilled boerewors on a bun with caramelized onions and tomato sauce, or alongside a fresh green salad and crusty bread. The tomato gravy version is excellent over rice or mashed potatoes. The oven-baked version is a complete meal in itself.

Variations

• Boerewors Rolls: Serve grilled boerewors in a hot dog bun with grilled onions, ketchup, and mustard for a South African street-food classic.
• Boerewors Stew: Cut the sausage into thick chunks and brown them, then add to a hearty beef stew with potatoes, carrots, and peas. Simmer until everything is tender.
• Boerewors Pasta: Slice cooked boerewors and toss with penne, a simple tomato sauce, and fresh basil for a quick weeknight dinner.
• Spicy Version: If you like heat, add a chopped fresh chili or a teaspoon of chili flakes to the tomato gravy.

Storage and Reheating

Refrigerate leftover cooked boerewors within 2 hours of cooking. It will keep for 3–4 days in the fridge. To reheat, place in a skillet with a splash of water over medium heat, cover, and warm for 5–7 minutes, or until heated through to 165°F (74°C) for leftovers (USDA FSIS safe minimum). You can also reheat in the microwave in 30-second bursts, but the texture will be less juicy. Boerewors freezes well: wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I cook boerewors from frozen? Yes, but it will take longer. Thaw in the fridge overnight for best results. If cooking from frozen, increase cooking time by about 50% and make sure the internal temperature reaches 160°F (71°C).

Is boerewors supposed to be pink inside? Boerewors is made from ground meat, so it must be cooked to 160°F (71°C) to be safe. It may still look slightly pink at that temperature due to the spices and curing, but as long as the thermometer reads 160°F (71°C), it is safe to eat.

Can I make boerewors at home? Yes, you can grind beef and pork with the spices and stuff into natural casings, but it requires a meat grinder and sausage stuffer. It’s easier to buy from a butcher or specialty store.

What is the best way to cook boerewors? Grilling over medium heat is the most traditional and gives a nice smoky flavor. Pan-frying in a skillet works well too, but avoid boiling or steaming as that makes the sausage rubbery.

How do I know when boerewors is done without a thermometer? The sausage should be firm to the touch and the juices should run clear when pierced. However, using a food thermometer is the only reliable way to ensure it reaches 160°F (71°C).

Can I eat boerewors raw? No, boerewors is a raw sausage made from ground meat and must be cooked thoroughly before eating to prevent foodborne illness.

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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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