Chilli Cheese Boerewors

Full product description

Turn up the flavour with our chilli cheese boerewors—the classic South African coil upgraded with pockets of melty cheese and a gentle chilli kick. Coarse-ground and juicy, it cooks best as a spiral over medium heat so the fat renders, the casing crisps and the centre stays succulent. Serve in toasted rolls with chutney, pile next to pap and chakalaka, or slice into spicy, cheesy bites for a braai board. Proper crowd-pleaser with a bit of swagger.

Why you’ll love it

• Spiral (coil) sausage for even cooking and juicy slices

• Melty cheese and warming chilli in every bite

• BBQ/braai, pan or oven friendly

• Brilliant in buns, with pap, or sliced for sharing

Product & blend details

• Coarse-ground beef and pork, natural casing

• Cheese pieces and a chilli-led spice blend (aromatic rather than blow-your-head-off)

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

• Allergen & ingredient info: contains milk (cheese). Spice mix may contain sulphites—please check the label.

How to cook (quick guide)

1. Keep it coiled; secure with two skewers 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

• Cheesy boerie roll: fried onions, chutney or chilli jam, and mustard

• Pap & chakalaka with a squeeze of lemon and fresh coriander

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

• Breakfast plate: fried eggs, tomatoes and toast

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

How hot is it?
Medium warmth—flavour-first chilli with cheesy richness.

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

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

What cheese is in it?
Varies by batch (typically a firm, melty cheese). See the label for exact details.