Boerewors Sausage

Full product description

Bold, beefy and built for the braai, our boerewors sausage is a traditional South African coil with a distinctive coriander-forward spice blend. Juicy and deeply savoury, it cooks best as a spiral—gently over medium heat—so the fat renders, the casing crisps and the centre stays succulent. Serve in chunky rolls with chutney, alongside pap and chakalaka, or slice into smoky bites for sharing platters. Proper crowd-pleaser.

Why you’ll love it

• Traditional spiral (coil) for even cooking and juicy slices

• Signature spice blend: coriander, black pepper, clove and nutmeg warmth

• BBQ/braai, pan or oven friendly

• Fantastic in rolls, with pap & chakalaka, or sliced as a snack

Product & blend details

• Coarse-ground beef and pork (ratios may vary by batch)

• Natural casing; mixed spices with a splash of vinegar for that classic tang

• Fresh, never previously frozen (unless stated on pack)

• Allergen & ingredient info: spice mixes can vary—please check the label (may contain sulphites)

How to cook (quick guide)

1. Keep it coiled. Secure with two skewers/toothpicks if needed—don’t pierce all over.

2. BBQ/braai: Medium heat, lid down if possible, 14–18 mins total; turn the coil a couple of times until browned and cooked through.

3. Pan: Medium heat with a little oil, 12–16 mins, turning gently.

4. Oven: 190°C (fan 170°C) on a rack 18–24 mins; finish in a hot pan/under the grill for colour.
   Food safety: Cook sausage thoroughly until 75°C internal or juices run clear.

Serving ideas

• Boerie roll: toasted bun, fried onions and chutney or mustard

• Pap & chakalaka with a squeeze of lemon

• Breakfast plate: eggs, tomatoes and toast

• Braai board: slice and serve with pickles, atchar and grilled corn

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

What is boerewors?
A South African coarse-ground beef & pork sausage with coriander-led spice and a light vinegary tang, traditionally cooked as a coil.

Should I prick the casing?
No—keep it intact for juicier sausage. Cook over medium heat so fat renders gently.

Can I cut it into links?
You can, but the coil cooks more evenly and slices beautifully after resting.

Is it spicy?
More aromatic than hot—coriander, black pepper and warming spices.