Cheese Boerewors

Full product description

All the savoury depth of traditional boerewors with an indulgent twist—cheese boerewors is a South African-style coil packed with pockets of melty cheese. 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. Slice for platters, tuck into toasted rolls with chutney, or serve alongside pap and chakalaka. Comforting, rich and seriously moreish.

Why you’ll love it

• Classic boerewors coil with melty cheese throughout

• Juicy, coarse grind and gently spiced (aromatic, not hot)

• BBQ/braai, pan or oven friendly

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

Product & blend details

• Coarse-ground beef and pork in a natural casing

• Traditional boerewors seasoning with added cheese pieces

• 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 prick the casing.

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 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 cheesy is it?
Noticeably cheesy but balanced—the pockets melt and enrich the sausage without overpowering the spice.

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

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

Is it spicy?
Aromatic rather than hot—classic boerewors warmth with added richness from the cheese.