Savory LifeRECIPES

Woolworths Beef Boerewors: How to Cook It Perfectly

Updated November 5, 2026

Total time
25 min
prep 5 min · cook 20 min
Serves
4
portions as written

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Woolworths Beef Boerewors: How to Cook It Perfectly

Woolworths beef boerewors is a South African farmer’s sausage, a coiled blend of coarsely ground beef and pork with coriander, nutmeg, and cloves. This recipe shows you how to cook it properly—whether on the braai (grill) or in a pan—so the casing stays snappy and the inside stays juicy. It works because the key is gentle, even heat and letting the sausage rest before slicing, which locks in the flavorful juices.

Ingredients

  • 1 kg (2.2 lb) Woolworths beef boerewors (one continuous coil)
  • 1 tablespoon (15 ml) sunflower or canola oil (if pan-frying)
  • Salt and freshly ground black pepper (optional, to taste)

Instructions

  1. 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.
  2. If using a braai (grill): light the coals and wait until they are covered with white ash (medium-hot). Hold your hand about 15 cm (6 inches) above the grate—you should be able to keep it there for 3–4 seconds. For a gas grill, preheat to medium (about 180°C / 350°F).
  3. If pan-frying: place a large heavy-bottomed skillet over medium heat. Add the oil and swirl to coat. Do not let it smoke.
  4. Place the boerewors coil in the pan or on the grill. Cook for 8–12 minutes total, turning every 2–3 minutes with tongs, until the outside is deeply browned and the internal temperature reaches 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum for ground meat).
  5. If you prefer a more charred exterior, move the sausage to a hotter zone for the last 2 minutes, but keep turning to avoid burning.
  6. Once cooked, transfer the boerewors to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute.
  7. Slice the boerewors into 5–7 cm (2–3 inch) pieces or serve the whole coil on a platter. Serve hot.

Tips

  • Don’t prick the sausage. Piercing the casing lets the juices escape and dries out the meat. The casing is meant to hold in the fat and moisture.
  • Use tongs, not a fork. A fork will also puncture the casing. Turn the sausage gently with tongs or a spatula.
  • If the outside browns too fast, lower the heat. Boerewors is thick, so it needs moderate heat to cook through without burning the outside. If it’s charring but still raw inside, move it to a cooler part of the grill or turn down the pan.
  • Let it rest. Resting is not optional—it keeps the sausage juicy. If you cut into it immediately, the juices will run out onto the board.

Serving Suggestions

Serve the boerewors with traditional South African sides like chakalaka (a spicy vegetable relish), creamy pap (maize porridge), or a fresh tomato and onion salad. It also works well in a roll with grilled onions and tomato sauce (ketchup). For a simple meal, pair it with mashed potatoes and a green salad.

Variations

  • Boerewors Rolls: Slice the cooked sausage into lengths that fit a hot dog bun. Add grilled onions, a slice of cheese, and your favorite condiments.
  • Boerewors and Egg: Serve slices alongside fried eggs and toast for a hearty breakfast.
  • Boerewors Stew: Cut the sausage into chunks and brown them, then simmer with onions, tomatoes, and beef stock for 30 minutes. Serve over rice.
  • Oven-Baked: If you don’t have a grill or pan, bake the coil on a baking tray at 180°C (350°F) for 25–30 minutes, turning once, until the internal temperature reaches 160°F (71°C).

Storage and Reheating

Refrigerate leftover cooked boerewors within 2 hours of cooking in an airtight container. It will keep for 3–4 days. To reheat, place slices in a dry skillet over medium heat for 2–3 minutes per side, or microwave in 30-second bursts until hot. Reheat to an internal temperature of 165°F (74°C) for leftovers. You can also freeze cooked boerewors 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 and cook less evenly. It’s best to thaw it in the refrigerator overnight before cooking. If you must cook from frozen, use a lower heat and add about 10 minutes to the cooking time, checking the internal temperature.

Why is my boerewors tough? Overcooking is the most common cause. Boerewors is a ground meat sausage, so it needs to reach 160°F (71°C) but not much beyond. Use a thermometer and remove it from the heat as soon as it hits that temperature.

Can I grill boerewors on a gas grill? Absolutely. Preheat the gas grill to medium (about 180°C / 350°F) and follow the same instructions. You may need to adjust the heat to avoid flare-ups from dripping fat.

What is the best way to reheat boerewors without drying it out? The best method is to reheat slices in a covered skillet with a splash of water or beef broth over low heat. This steams the sausage gently and keeps it moist. Alternatively, microwave with a damp paper towel over it.

Is boerewors supposed to be pink inside? If the internal temperature has reached 160°F (71°C), it is safe to eat even if it looks slightly pink. The pinkness can come from the curing salts or spices used in the sausage. Always rely on the thermometer, not color.

Can I cook boerewors in the oven? Yes, you can bake it as described in the Variations section. It won’t have the smoky flavor of a braai, but it’s a convenient method that works well.

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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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