South African Boerewors Roll with Chakalaka

About This Recipe

Boerewors, South Africa's iconic coiled farmer's sausage, is a defining feature of the braai, the country's deeply social tradition of grilling meat over an open wood or charcoal fire. Made from a coarsely ground mix of beef and pork seasoned with coriander seed, clove and nutmeg, boerewors is traditionally formed into a continuous spiral rather than individual links, grilled whole and sliced afterward, or wound onto the grill and turned carefully to keep its shape intact. Serving grilled boerewors in a roll, topped generously with chakalaka — a spicy, chunky relish of grated carrot, onion, tomato and curry spices that developed in South African townships — turns the braai staple into a satisfying handheld sandwich. Chakalaka's slightly sweet, tangy heat cuts through the richness of the sausage, and the combination is a common sight at sporting events, family gatherings and roadside food stalls across the country. Grilling the boerewors coil properly takes some care: it needs to be turned gently and not pierced, since piercing lets the flavorful fat and juices escape and dry the sausage out. Done right, the outside chars slightly while the coriander-spiced interior stays juicy, making for a filling, deeply South African sandwich best eaten immediately, ideally standing around a fire with friends.

Ingredients

Serves 4

• 800 gboerewors sausage(coiled, or substitute a coarse beef and pork sausage)
• 2 tbspvegetable oil
• 1onion(diced, for the chakalaka)
• 2carrots(grated, for the chakalaka)
• 1red bell pepper(diced, for the chakalaka)
• 2tomatoes(diced, for the chakalaka)
• 1 tbspcurry powder
• 1 tspchile flakes(adjust to taste)
• 1 tspfine sea salt
• 4soft bread rolls

Instructions

1. 1

   Make the chakalaka

   Cook onion in oil until soft, then add carrot, bell pepper, tomato, curry powder, chile flakes and salt. Simmer 15 minutes until thick and cohesive but still has some texture.

2. 2

   Grill the boerewors

   Grill the coiled sausage over medium-high heat, turning gently every few minutes without piercing it, for 15 to 18 minutes until cooked through and charred in spots.

   Never pierce the sausage while it grills — piercing releases the fat and juices that keep boerewors moist, leaving it dry.

3. 3

   Toast the rolls

   Split the rolls and toast lightly on the grill for the last minute or two of cooking.

4. 4

   Slice and assemble

   Slice the grilled boerewors into portions and pile into the toasted rolls.

5. 5

   Top and serve

   Spoon chakalaka generously over the sausage and serve immediately.

Variations

• •

  Add a can of drained baked beans to the chakalaka for a heartier, more traditional township-style version.

• •

  Serve the boerewors and chakalaka over pap (maize porridge) instead of in a roll for a more traditional braai plate.

• •

  Add extra chile for a spicier chakalaka, a common preference at more casual gatherings.

Storage

Refrigerate cooked boerewors and chakalaka separately up to 3 days; reheat the sausage on a grill or in a hot pan and warm the chakalaka on the stove before assembling.

Frequently Asked Questions