Boerewors hot dogs swap the usual frankfurter for a coiled, coarse-ground South African sausage packed with coriander, nutmeg, and cloves. The sausage is grilled until juicy, then tucked into a soft roll with a tangy tomato-onion relish called sous, giving you a hearty, spiced twist on a classic cookout favorite. This recipe works because the boerewors is cooked low and slow to keep it tender, then finished over high heat for a crisp, smoky exterior.
Ingredients
- 2 lb (900 g) boerewors sausage (or 6 boerewors links, about 5 oz / 140 g each)
- 6 soft hot dog buns or sub rolls
- 1 large onion, thinly sliced
- 2 tablespoons (30 ml) olive oil
- 2 tomatoes, diced
- 2 tablespoons (30 ml) white vinegar
- 1 tablespoon (15 g) brown sugar
- 1 teaspoon (5 g) salt
- ½ teaspoon (1 g) black pepper
- 1 tablespoon (15 ml) vegetable oil, for the grill
- Your favorite condiments: ketchup, mustard, or chutney
Instructions
- Make the sous (relish): In a skillet over medium heat, warm the olive oil. Add the sliced onion and cook, stirring occasionally, until soft and golden, about 8 minutes. Stir in the diced tomatoes, vinegar, brown sugar, salt, and pepper. Simmer for 10 minutes until thickened. Set aside.
- Preheat a grill or grill pan to medium heat (about 350°F / 175°C). If using a whole coiled boerewors, leave it in one piece; if using links, keep them whole.
- Brush the sausage lightly with vegetable oil. Place on the grill and cook, turning every 3–4 minutes, until browned on all sides and cooked through. The internal temperature should reach 160°F (71°C) as the safe minimum for ground meat, per USDA FSIS. This takes about 15–20 minutes for a thick coil or links.
- Remove the sausage from the grill and let it rest for 5 minutes. If using a coil, slice it into 4–5 inch (10–12 cm) pieces that fit your buns.
- Lightly toast the buns on the grill for 30 seconds per side, if desired.
- Place a piece of boerewors in each bun. Top generously with the sous relish and your chosen condiments. Serve immediately.
Tips
- Don’t pierce the sausage: Avoid pricking boerewors with a fork while grilling—it lets the juices escape and dries out the meat. Use tongs to turn it.
- Use a meat thermometer: Boerewors is ground meat, so it must reach 160°F (71°C) inside. Check the thickest part of the coil or link.
- Make the sous ahead: The relish can be made up to 3 days in advance and refrigerated. Reheat gently before serving.
- Substitute for boerewors: If you can’t find boerewors, use a good-quality beef or lamb sausage with coriander and cloves—or make your own by mixing ground beef with toasted coriander seeds, nutmeg, and allspice.
Serving Suggestions
Serve these hot dogs with classic South African sides like braai (grilled) corn, a simple coleslaw, or sweet potato wedges. For a full cookout spread, add a fresh green salad and some crispy onion rings. A cold lager or a fruity iced tea pairs perfectly.
Variations
- Cheesy boerewors dog: Add a slice of cheddar or gouda inside the bun before placing the sausage, then grill for another minute to melt.
- Spicy version: Mix a tablespoon of sriracha or chopped jalapeños into the sous relish for heat.
- Breakfast twist: Top with a fried egg and a drizzle of maple syrup for a sweet-savory morning treat.
- Vegan alternative: Use a plant-based sausage and replace the sous with a mushroom-onion jam for a similar smoky flavor.
Storage and Reheating
Leftover cooked boerewors and sous can be stored separately in airtight containers in the refrigerator for up to 3 days. To reheat, place the sausage in a skillet over medium heat with a splash of water, cover, and warm for 5–7 minutes until heated through (165°F / 74°C). The sous can be reheated in the microwave or on the stovetop. Avoid reheating assembled hot dogs—the bun will become soggy. Freeze uncooked boerewors for up to 2 months; thaw overnight in the fridge before grilling.
Frequently Asked Questions
What is boerewors? Boerewors is a South African sausage made from coarsely ground beef (sometimes mixed with pork or lamb), seasoned with coriander, nutmeg, cloves, and vinegar. It’s traditionally sold in a continuous spiral coil.
Can I cook boerewors in the oven? Yes. Place the sausage on a baking sheet and bake at 350°F (175°C) for 25–30 minutes, turning once, until it reaches 160°F (71°C). For a browned exterior, broil for 2–3 minutes at the end.
Should I boil boerewors before grilling? No. Boiling will leach out flavor and make the texture mushy. Grill it directly, using low heat first to cook through, then high heat to crisp the casing.
What’s the best way to grill a whole coil? Use a grill basket or a spatula to support the coil while turning. Keep the heat medium and turn every 4–5 minutes. After cooking, let it rest for 5 minutes before slicing.
Can I make boerewors at home? Yes, but it requires a meat grinder with a coarse plate. Mix ground beef with pork fat, toasted coriander seeds, nutmeg, cloves, salt, and vinegar, then stuff into natural casings. If you don’t have casings, form into patties.
What condiments go best? Traditional choices are tomato sous, chutney, and mustard. Ketchup and mayonnaise are also popular, but try to avoid overpowering the sausage’s spice with too much sweetness.
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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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