Sausage Recipes South Africa: Boerewors Tomato Skillet

This South African-style boerewors and tomato skillet pairs a browned coil of spiced sausage with a gently simmered onion, pepper, and tomato relish. It is a practical one-pan supper, with tangy, savory sauce that works over pap, rice, or bread; household versions vary in their seasonings and accompaniments.

Ingredients

1½ lb boerewors (680 g), preferably one coil or two long sausages
1 tbsp neutral cooking oil (15 ml)
1 medium yellow onion, thinly sliced (about 1 cup or 150 g)
1 medium red bell pepper, sliced (about 1 cup or 150 g)
2 garlic cloves, finely chopped (about 2 tsp or 6 g)
1 tbsp tomato paste (16 g)
1 can crushed tomatoes, preferably no-salt-added (28 oz or 794 g)
½ cup beef stock or water (120 ml)
1 tbsp apple-cider vinegar or red-wine vinegar (15 ml)
1 tsp brown sugar (4 g), optional, to balance tart tomatoes
1 tsp ground coriander (2 g)
½ tsp smoked or sweet paprika (1 g)
1 dried bay leaf
1 tsp fine salt (6 g), divided, or less if the stock is salty
½ tsp freshly ground black pepper (about 1 g)
2 tbsp chopped parsley (8 g), optional, for serving

Instructions

Prepare the ingredients. Set the boerewors out while you slice the onion and pepper and chop the garlic. Measure the sauce ingredients so they are ready beside the stove. If the sausage is a tight coil, keep it intact for browning; it is easier to turn as a single piece and can be cut into portions after cooking. Pat the outside dry with paper towel if it is very damp, which helps it brown instead of steam.
Brown the boerewors. Heat the oil in a large, heavy skillet or shallow Dutch oven over medium heat. Add the sausage coil and brown for about 6 minutes on the first side and 6 minutes on the second, turning carefully with tongs. If the coil will not fit, divide it into two sections before cooking. The aim is an evenly browned exterior, not a fully cooked center at this stage. Transfer the sausage to a clean plate. Leave a thin coating of fat in the pan; if the pan is dry, add a teaspoon of oil.
Soften the vegetables. Add the onion and bell pepper to the pan with a small pinch of the measured salt. Cook for 5 minutes, stirring occasionally, until the onion begins to soften and the pepper has lost its raw, crisp edge. Stir in the garlic, coriander, and paprika and cook for 30 seconds, just until fragrant. Keep the heat moderate; garlic can turn bitter if it catches on the hot pan.
Build the tomato sauce. Stir in the tomato paste and cook for 1 minute so it darkens slightly. Add the crushed tomatoes, stock or water, vinegar, brown sugar if using, bay leaf, remaining salt, and black pepper. Scrape the bottom of the pan to release the browned bits, then bring the sauce to a gentle simmer. Cook uncovered for 2 minutes, stirring once or twice. Taste the sauce before adding extra salt, particularly if your stock or sausage is salty.
Simmer the sausage in the sauce. Nestle the browned boerewors into the sauce and pour any juices from the plate into the pan. Cover loosely and simmer gently for 15 minutes, turning the coil once halfway through. Avoid a vigorous boil, which can split the sausage casing and make the sauce splatter. Check the thickest part of the sausage with a food thermometer, inserting it from the side into the center without touching the pan. Because boerewors is ground meat, USDA FSIS guidance sets its safe minimum internal temperature at 160°F (71°C). If it has not reached that temperature, continue simmering and check again after 3 to 5 minutes.
Finish and serve. Remove the bay leaf. If the sauce seems thin, lift the sausage onto a clean plate and simmer the sauce uncovered for a few minutes; return the sausage to the pan to coat it. Cut the coil into portions with a clean knife, or serve the sections whole. Sprinkle with parsley if you like and spoon plenty of tomato relish over each serving.

Tips

Choose a useful substitute if boerewors is unavailable. Boerewors is a South African fresh sausage, commonly seasoned with coriander and other spices, and may be sold at South African grocers or butchers. Fresh beef-and-pork sausage is the closest easy stand-in; add an extra ½ teaspoon (1 g) ground coriander if its seasoning is mild. Italian sausage can work, but its fennel and garlic will give the skillet a noticeably different flavor. Avoid assuming a smoked, fully cooked sausage needs the same cooking time: follow its package directions and heat it through.
Use a thermometer rather than judging by color. Sausage casings can brown before the center is cooked, and the color of the meat is not a reliable safety check. Take the reading in the thickest section, away from the skillet. If the coil is uneven in thickness, check more than one spot and use the coolest reading to decide whether it needs more time.
Keep the sauce at a gentle simmer. A low, steady bubble cooks the sausage without roughening the sauce or bursting the casing. If the pan starts to look dry before the sausage reaches 160°F (71°C), add a splash of water or stock and cover it again. If the sauce tastes sharp, add a little more sugar; if it tastes flat, a small splash of vinegar can brighten it.
Adjust the heat without masking the sausage. The recipe is mildly seasoned. Add a pinch of chili flakes with the garlic for more warmth, or leave them out for a gentler family meal. Salt levels vary between sausages, tomatoes, and stock, so taste the sauce near the end before adding more.

Serving Suggestions

For a familiar South African-inspired plate, serve the sausage and relish over stiff maize pap. Pap is a maize meal porridge whose texture can range from soft to firm depending on the preparation; it is usually made separately, so use the package instructions for the maize meal you have. The tomato sauce makes a good topping and keeps the plate from feeling dry. If pap is not convenient, steamed rice, mashed potatoes, or crusty bread all catch the sauce well.

Round out the meal with a simple green salad, sliced cucumber and tomato, or cooked greens. A spoonful of chakalaka is another lively accompaniment: this South African vegetable relish varies by recipe and can bring extra chili and texture. Start with a modest amount if your chakalaka is hot, since the sausage and tomato sauce already have plenty of savory flavor. For a casual shared meal, set the skillet in the middle of the table with bread and a serving spoon.

Variations

Add beans: Stir in one drained 15-ounce can (425 g) of butter beans or cannellini beans during the final 5 minutes of simmering. They make the sauce more substantial and should be heated through. If you add beans, the skillet may serve five smaller portions, especially with pap or rice.

Make it spicier: Add ¼ teaspoon (about 0.5 g) chili flakes with the garlic, or offer fresh sliced chili at the table. For a smoky version, use smoked paprika; for a more neutral tomato flavor, choose sweet paprika instead.

Use another fresh sausage: Beef, pork, or mixed fresh sausage can replace boerewors, but the seasoning will differ. If your sausages are short links rather than a coil, brown them on several sides and arrange them in the sauce. Do not rely on the same cooking time for links of a different thickness; cook until the center reaches 160°F (71°C) and check with a thermometer.

Make a lighter tomato relish: Replace the bell pepper with a second sliced onion, or use a mixture of green and red pepper. For a less sweet sauce, omit the brown sugar and taste before deciding whether it needs a pinch. For a richer finish, stir in a tablespoon (15 ml) of butter after cooking, though this is optional.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, transferring them to a shallow, covered container so they cool promptly. Store the sausage and sauce together for up to 3–4 days in the refrigerator. For longer storage, freeze in a sealed, freezer-safe container for up to 2–3 months for best quality. Thaw overnight in the refrigerator, not on the counter.

Reheat only the portion you plan to eat. Warm it gently in a covered saucepan over medium-low heat, stirring the sauce and turning the sausage occasionally; add a spoonful of water if it has thickened. You can also microwave it in a covered, microwave-safe dish, pausing to turn or stir partway through. Reheated leftovers should reach 165°F (74°C) throughout. Check the center of the thickest piece with a thermometer, and avoid reheating the same portion repeatedly, which can dry the sausage.

Frequently Asked Questions

What is boerewors?
Boerewors is a fresh South African sausage, traditionally sold in a long coil. Its name is Afrikaans for “farmer’s sausage,” and it is often made from beef, sometimes with pork or lamb, with coriander among its characteristic seasonings. Recipes and spice blends differ, so sausages from different makers may not taste exactly alike.

Can I cook the boerewors without tomato sauce?
Yes. You can grill or pan-cook it on its own, but this recipe uses the sauce to finish cooking the browned sausage and create a one-pan meal. If you cook it separately, still check that the center reaches 160°F (71°C), the USDA FSIS safe minimum for ground meat. Serve the tomato relish on the side if you prefer a crispier casing.

Can I make this recipe ahead?
You can make the tomato sauce up to 2 days ahead and keep it covered in the refrigerator. For the best texture, brown and simmer the sausage on the day you plan to serve it. If you prepare the complete dish ahead, cool and refrigerate it promptly, then reheat it to 165°F (74°C) before serving.

Why did my sausage split?
A casing is more likely to split if the pan is too hot, the sausage is turned roughly, or the sauce boils hard. Brown it over medium heat, use tongs to turn it carefully, and maintain a gentle simmer while it finishes. A small split is not a safety problem as long as the sausage is cooked to the required internal temperature, but it may release some juices into the sauce.

Is this recipe very spicy?
No, it is designed to be savory and mildly spiced, and the heat level also depends on the boerewors you buy. Check its ingredients or ask the butcher if you are sensitive to chili. You can add chili flakes at the table for people who want more heat without changing the whole pan.

What can I serve if I cannot find maize meal for pap?
Rice, mashed potatoes, or bread are straightforward alternatives and all work with the tomato sauce. Polenta is another maize-based option, though its texture and flavor may differ from the pap you would find in a South African meal. Choose a plain version so it complements rather than competes with the seasoned sausage.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).