Boerewors is a South African farmer’s sausage, traditionally made from coarsely ground beef and pork (or sometimes just beef) with a distinctive blend of spices including coriander, nutmeg, and cloves. It comes in a continuous spiral, not links, and is designed for the braai (barbecue). This recipe shows you how to cook boerewors properly in the UK, whether on a gas grill, charcoal, or in a pan, so you get a juicy, flavorful sausage with a good snap, not a dried-out one.
Ingredients
- 1 kg (2.2 lb) fresh boerewors sausage (from a South African butcher or online UK supplier)
- 1 tablespoon (15 ml) sunflower oil (for pan-frying only)
- Optional: 1 onion, sliced (for serving)
Instructions
- Take the boerewors out of the fridge 20–30 minutes before cooking to let it come closer to room temperature. This helps it cook more evenly.
- If using a barbecue, prepare a medium-hot fire (around 180–200°C / 350–400°F). For a gas grill, preheat on medium. For a pan, heat a large heavy-bottomed frying pan over medium heat and add the oil.
- Coil the boerewors into a spiral on a plate. Do not prick it – the casing holds in the juices. If the spiral is too large for your grill or pan, you can cut it into two or three shorter coils, but keep the spiral shape.
- Place the boerewors on the grill or in the pan. Cook for 10–15 minutes, turning every 2–3 minutes, until evenly browned on all sides. The goal is a deep brown crust without burning.
- Check the internal temperature with a food thermometer. Because boerewors is ground meat, it must reach a safe minimum of 160°F (71°C) as per USDA FSIS guidelines. Insert the thermometer into the thickest part of the sausage.
- Once cooked, remove from the heat and let rest for 5 minutes. This allows the juices to redistribute, making the sausage more tender.
- Slice the boerewors into diagonal pieces and serve hot.
Tips
- Don’t prick the sausage: Piercing the casing lets the fat and juices escape, leading to a dry, tough sausage. Keep it intact.
- Use medium heat: High heat will char the outside before the inside is cooked. Medium heat gives a nice brown crust while cooking the inside thoroughly.
- If you can’t find boerewors: You can make a close approximation by mixing ground beef with ground pork (70/30), and seasoning with toasted coriander seeds, nutmeg, cloves, and black pepper. Stuff into natural hog casings if you have them, or cook as patties.
- Let it rest: Resting the cooked sausage for 5 minutes before slicing keeps it juicy. Slicing immediately lets the juices run out.
Serving Suggestions
Boerewors is traditionally served with pap (a South African maize porridge) and chakalaka (a spicy vegetable relish). In the UK, it’s also excellent in a crusty roll with caramelized onions and a dollop of chutney or tomato sauce. For a full braai spread, serve with grilled vegetables, potato salad, or a simple green salad.
Variations
- Boerewors Roll: Serve the cooked sausage in a hot dog bun with grilled onions, tomato relish, and a squeeze of lemon.
- Boerewors Stew: Cut the cooked sausage into chunks and add to a tomato-based stew with beans and vegetables for a hearty meal.
- Spicy Boerewors: Some butchers offer a spicy version with added chili. Use that if you prefer heat.
- Lamb Boerewors: Substitute lamb for part of the beef for a richer flavor, common in some regions.
Storage and Reheating
Raw boerewors can be stored in the fridge for 1–2 days, or frozen for up to 3 months. Thaw overnight in the fridge before cooking. Cooked boerewors will keep in the fridge for 3–4 days. To reheat, place in a hot pan or on a grill for 2–3 minutes per side, or microwave in 30-second bursts until hot. Ensure reheated leftovers reach an internal temperature of 165°F (74°C) as per USDA FSIS guidelines.
Frequently Asked Questions
Can I cook boerewors in the oven? Yes, you can. Place the coiled sausage on a baking tray and cook at 180°C (350°F) for 25–30 minutes, turning once, until it reaches 160°F (71°C). It won’t have the smoky flavor of a grill, but it’s a good option for bad weather.
Why is my boerewors tough? Overcooking is the most common cause. Boerewors is best when cooked to just done – not well done. Use a thermometer to avoid going beyond 160°F (71°C). Also, avoid cooking at too high a heat, which can dry it out.
Can I freeze boerewors? Yes, raw boerewors freezes well. Wrap it tightly in cling film or a freezer bag, and it will keep for up to 3 months. Thaw in the fridge before cooking.
What is the white stuff in boerewors? That is fat, usually from the pork or beef. It’s normal and essential for flavor and moisture. Don’t try to remove it.
Is boerewors the same as a regular sausage? No, boerewors has a coarser texture and a unique spice blend, especially coriander. It also comes in a continuous coil rather than links, and the meat is not emulsified, so it has a more rustic texture.
Can I cook boerewors from frozen? It’s not recommended because the outside will cook too quickly while the inside stays raw. Always thaw in the fridge first.
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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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