Boerewors is a South African farmer’s sausage, traditionally grilled over open coals. This air fryer version delivers the same juicy, spiced interior and nicely browned exterior with far less fuss and smoke—perfect for a weeknight dinner or a braai-style feast indoors. The hot circulating air renders the fat and crisps the casing beautifully in under 15 minutes.
Ingredients
- 1 lb (450 g) boerewors sausage (or 4 links, about 5 inches/12 cm each)
- 1 tbsp (15 ml) olive oil or canola oil
- 1 tsp (5 g) coriander seeds, lightly crushed (optional)
- 1 tsp (5 g) coarse salt (optional, for finishing)
Instructions
- Remove the boerewors from the fridge and let it sit at room temperature for 10–15 minutes while you preheat the air fryer to 360°F (180°C).
- Lightly brush or rub the sausage with oil. If using, press the crushed coriander seeds onto the surface.
- Place the boerewors in the air fryer basket in a single layer, leaving space between each coil or link. If your sausage is one long coil, you can curve it to fit, but avoid overlapping.
- Air fry at 360°F (180°C) for 6 minutes. Flip the sausage using tongs.
- Continue cooking for 4–6 minutes more, until the internal temperature reaches 160°F (71°C) (the USDA FSIS safe minimum for ground meat) when checked with an instant-read thermometer inserted into the thickest part.
- Remove the boerewors from the air fryer and let rest on a cutting board for 3 minutes. Sprinkle with coarse salt if desired, then slice and serve.
Tips
- Don’t overcrowd: If your air fryer is small, cook the boerewors in batches. Overlapping prevents even browning and can leave the sausage pale and flabby.
- Check the temperature early: Boerewors can vary in thickness. Start checking at the 10-minute mark to avoid overcooking, which dries out the meat.
- No oil needed if the sausage is fatty: Boerewors often has a high fat content. If you see a lot of fat rendering, you can skip the oil entirely.
- Substitution: If you can’t find boerewors, use a good-quality fresh sausage with coriander and vinegar notes, or add a teaspoon of ground coriander to the oil before brushing.
Serving Suggestions
Serve sliced boerewors with traditional sides like pap (maize porridge) and chakalaka, or on a crusty roll with grilled onions and a spicy tomato relish. It also pairs well with a simple green salad or roasted vegetables.
Variations
- Spicy: Add a pinch of cayenne or chili flakes to the oil before brushing for a kick.
- Smoky: Add a few drops of liquid smoke to the oil, or use smoked paprika instead of coriander for a braai-like flavor.
- Glazed: Brush the sausage with a mixture of honey and mustard during the last 2 minutes of cooking for a sweet-savory finish.
Storage and Reheating
Store leftover cooked boerewors in an airtight container in the refrigerator for up to 3 days. To reheat, place in the air fryer at 350°F (175°C) for 3–4 minutes, or until warmed through. You can also freeze cooked slices for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I cook boerewors from frozen? Yes, but add 5–7 minutes to the cooking time. Check the internal temperature reaches 160°F (71°C) before serving.
Why is my boerewors splitting? Splitting usually happens if the heat is too high or the sausage is pricked. Cook at a moderate temperature and avoid piercing the casing.
Can I use a meat thermometer on the casing? Insert the thermometer into the end of the sausage or through the thickest part of the meat, not just the casing, to get an accurate reading.
Is boerewors the same as bratwurst? No, boerewors is South African and typically contains beef, pork, and spices like coriander and nutmeg, while bratwurst is German and usually made with pork and marjoram.
What if I don’t have coriander seeds? Use ground coriander (about 1/2 tsp) or simply omit—the sausage will still be delicious.
Can I cook boerewors in a basket-style air fryer? Yes, just ensure the sausage is in a single layer and flip halfway through. If using a rack-style, no need to flip.
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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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