Boerewors is South Africa’s braai sausage — coarsely ground beef and pork, seasoned with coriander, clove, nutmeg, black pepper and a little thyme, and coiled the old-fashioned way. However you cook it, the aim is the same: nicely browned on the outside, juicy inside, and cooked right through.
The one rule: don’t prick the casing
Whatever method you choose, don’t prick the boerewors. The casing is what holds the fat and the juice in — prick it and you let the good stuff out and dry the sausage. Turn it gently with tongs rather than stabbing it with a fork.
On the braai
Cook over medium coals, not a fierce fire — too much heat splits the casing. Turn once or twice rather than constantly. As a guide, allow about 5–6 minutes a side for a thick coil, and around 3 minutes a side for a thinner one — roughly 10–12 minutes in total.
Getting the heat right — the hand test
Before anything goes on, check how hot the fire really is. The old braai trick is the hand test: hold your open palm about 10–12 cm above the coals (roughly the height of a cold-drink can) and count the seconds until it’s too hot to hold.
- 5–7 seconds — medium: the perfect heat for boerewors. It cooks through evenly without splitting the casing or burning the outside while the middle is still raw.
- 2–4 seconds — too hot: the wors will blacken fast and the casing will split, losing the juice. Move the coals aside or wait a few minutes.
- 8 seconds or more — too cool: it will take ages and start to dry out.
A fierce open flame isn’t ideal — but it’s not impossible either. Medium coals (or medium heat on a gas grill) give the even, gentle cook that boerewors wants. Here’s a short look at wors cooked over an open fire: Boerewors over the fire.
On a gas BBQ
Preheat on medium (around 180–200 °C). Lay the wors on the grill, close the lid, and cook for about 15–20 minutes, turning every 3–4 minutes so it colours evenly. Medium is the key — on high, the casing splits and the fat flares up. If it does flare, slide the wors to a cooler part of the grill or close the flames under the wors and use indirect heat.
On a charcoal kettle (Weber), indirect heat
For the gentlest, most foolproof cook, set up for indirect heat: bank the lit coals to oposite sides (or around the edge) and put the boerewors on the cool side, not over the coals. Lid on, vents open, run it at 180–200°C (355–390°F), turning once or twice — about 20–25 minutes. No flare-ups, no split casings, and it comes out juicy every time.
In a frying pan
Medium heat, with a little oil or a splash of water to start it off, and turn as it browns. Allow about 12–15 minutes, turning every few minutes. It’s the quickest way to cook it, and it comes out just as well as on the braai.
In the oven
180 °C for 25–35 minutes, turning halfway. Good when you’re cooking for a crowd and want your hands free.
In an air fryer
About 180 °C for 12–15 minutes, turning once.
How long does boerewors take to cook?
- Braai (medium coals): 15–20 minutes for thick boerewors or 8–12 minutes for thin boerewors, turning regularly.
- Gas BBQ (180–200°C, lid down): 15–20 minutes, turning every 3–4 minutes.
- Weber, indirect (180–200°C, lid on): 20–25 minutes, turning once or twice.
- Frying pan (medium heat): 12–15 minutes, turning as it browns.
- Oven (180°C): 25–35 minutes, turning halfway.
- Air fryer (180°C): 12–15 minutes, turning once.
Whichever you use, that’s roughly the time to reach the perfect “snap” — browned and crisp enough on the outside that the casing snaps when you bite it, and cooked right through on the inside.
How to tell it’s cooked
Boerewors is a minced-meat sausage with pork in it, so it must be cooked right through — no pink in the middle. The reliable test is temperature: the centre should reach 71 °C (160 °F), the safe internal temperature for a minced meat-and-pork sausage. Push a meat thermometer into the middle of a coil to check. When it’s done it’s firm to the touch and the juices run clear.
Slow-simmered in a tomato stew
Boerewors isn’t only for the grill. It slow-simmers beautifully in a tomato stew — a favourite on colder days, and an easy way to feed a table.
What to serve with it
In South Africa it’s stywe pap and a tomato-and-onion relish — a stiff, smooth maize porridge that’s made for soaking up the juices. If you’ve never had pap, here’s a plain guide to what pap is and how to make it.
Not a pap person? Boerewors goes just as happily with rice, a noodle or rice salad, potato salad, garlic bread, or a crisp green salad.
Make it a boerewors roll
A boerewors roll or a BOERIE as SAFFAS knows it, is simply cooked boerewors in a soft bread roll with your favourite sauce and a spoon of onions.
Our five boerewors
We make five, so there’s one for every mood: Kromdraai Boerewors (our classic), Kaaswors with cheese running through it, the spicy Chakalaka Wors, our breakfast coil Brêkfiswors, and Plaas Perskewors.
Have a look at our boerewors and sausages. Order online and get it delivered to your door.
