Rule number one: don’t prick it
Boerewors is a coarse, juicy sausage, and the fat and spices inside are what make it taste so good. Never prick the casing. You’ll lose the juices and end up with a dry sausage. Cook it gently instead so it doesn’t split.
On the braai or barbecue
This is the classic way, and it’s worth doing properly:
- Bring the boerewors out of the fridge 15–20 minutes before cooking.
- Keep the coil whole. Push two skewers through it in a cross so it’s easy to turn in one piece.
- Cook over medium coals or a medium hotplate, not roaring heat.
- Turn once or twice. Allow roughly 15–20 minutes depending on thickness.
- It’s done when it’s browned outside, firm to the touch and cooked through, with no pink in the centre. Rest it for a couple of minutes before cutting.
In a frying pan
Add a splash of water to a heavy pan with the coil, put a lid on and steam it over medium heat for about 5 minutes. Remove the lid, let the water cook off, then brown it, turning once. It comes out juicy and browned.
In the oven
Put the coil on a rack over a tray at 200°C and roast for about 20–25 minutes, turning halfway, until browned and cooked through. It’s handy on a rainy Brisbane weekend.
What to serve with boerewors
The classic is pap and sheba (maize porridge with a tomato-and-onion relish). A “boerie roll” is a crusty roll with fried onions and chutney. Or keep it simple with a fresh salad and a cold drink.
Our boerewors range includes Original, Garlic, Chilli, Cheese and Outback, plus the Smoked Cheese Griller.
