Grilled coiled boerewors sausage tucked into a soft roll and topped with spicy chakalaka relish, a favorite South African braai (barbecue) sandwich.
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.
Serves 4
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.
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.
Split the rolls and toast lightly on the grill for the last minute or two of cooking.
Slice the grilled boerewors into portions and pile into the toasted rolls.
Spoon chakalaka generously over the sausage and serve immediately.
Turn the boerewors gently with tongs rather than a fork — piercing the casing lets out the juices that keep it from drying out.
Simmer the chakalaka until thick but still slightly chunky; it shouldn't cook down into a completely smooth sauce.
If real boerewors isn't available, look for a coarsely ground beef and pork sausage seasoned with coriander as the closest substitute.
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.
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.
Boerewors has deep roots in South African Afrikaner farming tradition, its name literally meaning 'farmer's sausage,' and it remains central to the braai, a cultural institution of communal outdoor grilling found across all communities in the country today.
Traditionally a coarse mix of beef and pork (sometimes with some lamb or game), seasoned with toasted coriander seed, clove, nutmeg and vinegar, formed into a continuous coiled sausage rather than individual links.
It's a spicy, chunky vegetable relish that developed in South African townships, typically made from grated carrot, onion, tomato and bell pepper cooked with curry powder and chile, served as a condiment alongside grilled meats and pap.
Yes, though the flavor won't be quite the same — look for a coarsely ground sausage with warm spices like coriander to get closest to the real thing.
Per serving (260g / 9.2 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
