Boerewors Braai
Spiced South African farmer's sausage grilled over an open fire.
About This Recipe
Boerewors — literally 'farmer's sausage' — is the centrepiece of every South African braai (barbecue). A blend of beef and pork seasoned with coriander, cloves, and nutmeg is coiled and grilled low and slow over wood coals until deeply caramelised outside and juicy within.
Ingredients
Serves 4
- 800 gboerewors (coiled beef-pork sausage)
- 1 tbspground coriander
- 1 tspground cloves
- 1 tspground nutmeg
- 1 tspcoarse salt
- 1 tbspsunflower oil
Instructions
- 1
Prepare the braai
Light hardwood charcoal or wood and allow to burn down to glowing coals with no open flame — about 30 minutes.
- 2
Season
Rub the outside of the coiled sausage with oil and a sprinkle of salt.
- 3
Grill
Place the coil on the grid about 15 cm above the coals. Cook 8–10 minutes per side without pressing, until cooked through with a deep brown crust.
- 4
Rest and serve
Rest 3 minutes off heat, then slice into portions and serve with pap or bread rolls.
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Pro Tips
- →
Never pierce the casing — juices will escape.
- →
Keep heat moderate; high heat bursts the skin.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
- →
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Variations
- •
Use lamb boerewors for a richer flavour.
- •
Add dried chilli flakes for a peri-peri twist.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
- •
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Storage
Cooked boerewors keeps refrigerated for 3 days. Raw sausage freezes for 3 months.
History & Origin
Boerewors traces back to 17th-century Dutch and German settlers who adapted European sausage-making with local spices like coriander. Today it is protected by South African law — a sausage must contain at least 90% meat to carry the name.
Frequently Asked Questions
Can I cook boerewors in a pan?
Yes, use a large cast-iron pan over medium heat, but braai smoke gives the authentic flavour.
What is pap?
Pap is a stiff maize-meal porridge — the classic South African accompaniment.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving (200g / 7.1 oz) · 4 servings total
Time Summary
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