Few dishes capture the spirit of a South African braai like a sizzling coil of boerewors. That’s why boerewors recipes are so much more than meals, they’re traditions, shared stories and celebrations rolled into one. From the smoky, spiced aromas drifting off the grill to creative new ways of serving this classic sausage, there’s no shortage of ways to enjoy it. Exploring different recipes not only brings variety to your table but also connects you with a proud piece of South African culture.
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Boerewors is more than a braai staple. Its bold coriander notes and juicy bite make it a natural hero in breakfasts, street food, hearty pots, quick pastas, family bakes and lighter salads.
The idea behind great boerewors dishes
Good boerewors carries citrusy coriander, gentle pepper and a clean savoury finish. When it goes into a dish, aim for three things. Keep texture by browning well. Balance richness with acidity from tomato, chutney or lemon. Add freshness at the end with herbs or crunchy veg. With that in mind, any of the ideas below can become a weeknight win or a crowd pleaser.
South Africa’s favourite ways to cook with boerewors
Breakfast and brunch
Crisp coins of boerewors turn a simple pan into a feast. Think tomato-pepper bases with eggs gently set on top, potato and onion hash with golden medallions, or creamy pap bowls finished with warm slices and spring onion. Omelettes or wraps take well to thin coins and a little cheddar.
Street food and braai sides
The classic roll with fried onions, tomato relish or chakalaka and mustard never goes out of style. Roosterkoek makes brilliant sliders with boerewors, cheese and chutney. Gatsby and Kota fans swap in saucy boerewors pieces for a hearty filling. Jaffles press everything together for crisp edges and a molten centre.
Potjie and homestyle stews
Boerewors loves gentle simmering. Tomato and onion bases become rich and glossy around sliced coils. Cape spice curries add warmth with cinnamon and cardamom. Bean bredies gain smoky depth when coins go in early, then finish with fresh coriander. Samp and beans (umngqusho) handle boerewors beautifully for a nourishing bowl.
Pastas, bakes and family casseroles
Short pasta tossed with sheba and boerewors makes a fast supper. Macaroni cheese dotted with small pieces turns into a golden bake. Lasagne layers work with a simple tomato sauce and herbed ricotta folded around browned boerewors. Traybakes with butternut, red onion and rosemary welcome chunky pieces that caramelise at the edges. Cottage pie with a tomato base and a creamy mash lid is a firm favourite.
Salads and lighter bowls
Warm coins over charred mielies, cherry tomatoes and avocado with a quick lime and coriander dressing feel fresh and satisfying. Grain bowls with brown rice or samp, crunchy veg and a yoghurt herb sauce give balance. Greek-style salads topped with crisp boerewors and oregano dressing make a sunny lunch.
Kids, lunchboxes and budget savers
Mini pies filled with boerewors and relish are a hit. Fried rice with mixed veg and small pieces turns leftovers into a new meal. Vetkoek stuffed with curried boerewors mince brings comfort. Quesadillas and pizza toast deliver quick wins on busy days.
Take a look: Boerewors and tomato frittata lunchbox recipe
Flavour pairings that always work
Tomato onion sheba, chakalaka, Mrs H.S. Ball’s style chutney, mustard, peri peri, lemon and herb yoghurt, and tangy atchar all suit boerewors. For fresh notes, think coriander, parsley, spring onion, mint or oregano. Vegetables that shine include onion, peppers, tomatoes, butternut, spinach, cabbage, mushrooms, corn and green beans. Starches that carry flavour well include pap, samp and beans, rice, mash, pasta, roosterkoek, vetkoek and mielie bread.
We Found the Best Boerewors recipes on the Internet for You
Boerewors Stew
Ingredients
- 1 onion
- Canola oil, for frying
- 1 t cumin
- 1 t smoked paprika
- 1 T turmeric
- 350 g Grabouw boerewors
- 2 cloves garlic, chopped
- 1 pinch dried chilli flakes
- 1 T dried oregano
- 1 T organic tomato paste
- 1 x 400 g Italian organic chopped tomatoes
- 1 cup organic beef stock
Method
- Slice the onion and fry in hot canola oil with the cumin, smoked paprika and turmeric.
- Cut the boerewors into bite-sized pieces and brown with the onions. Add the chopped garlic, chilli flakes, dried oregano, organic tomato paste, Italian organic chopped tomatoes and organic beef stock. Simmer for 15 minutes and season.
- Serve with mashed potatoes.
Source: TASTE.CO.ZA
Quick and Easy Boerewors Pasta with Tomato and Basil
Ingredients
- 400 gms of your favourite boerewors
- 2 cups of halved cherry tomatoes
- 1/2 cup of tomato passata / jarred tomato sauce
- a fistful of fresh basil leaves – roughly chopped
- a pinch – 1/2 t of smoked chilli flakes/chilli flakes if you felt like adding some heat
- Parmesan to serve
- pasta of your choice (I used about 200 – 250g of linguini)
Method
- Slice the sausage up into smallish discs and fry in a non-stick pan until the meat starts going brown and is just cooked through.
- Remove the meat and drain on a paper towel, as a lot of fat is rendered out. Discard the fat and return the pan to the heat, which is now just coated in a thin layer of the leftover fat, and flash cook the tomatoes until heated through.
- Add the sausage back to the pan with the basil, chilli and passata and heat through. Check seasoning and add salt and pepper.
- The whole process takes a matter of minutes, so make sure you start cooking your pasta before.
- Serve with pasta and a grating of fresh Parmesan cheese.
Source: DRIZZLEANDDRIP.COM
Boerewors In A Blanket Recipe
Recipe Ingredients
- 500 g SPAR boerewors
- ½ a 410 g can SPAR tomato onion mix
- 250 ml SPAR fresh milk
- 120 g (250 ml) SPAR cake flour
- 100 g (250 ml) SPAR grated cheddar cheese
- 1 large SPAR egg
- 5 ml mixed dried herbs
- 2 ml salt
- 5 ml baking powder
Recipe Method
- Preheat oven to 180 ºC.
- Brown the boerewors in a frying pan over moderate heat, without cutting it (keep in the spiral shape it came packed in. Add the tomato onion mix and heat through. Transfer into a pie dish.
- In a bowl, mix the remaining ingredients to make a batter resembling a pancake mixture. Pour over evenly to cover the boerewors. Bake in a preheated oven for 30 minutes.
- Serve with microwaved FRESH LINE steamed vegetables (follow the easy on-pack instructions)
Source: SPAR
Boerewors Submarines
Main Dish
- 2 kg best quality boerewors
- sosatie sticks
- 1 cup (250 ml) Ina Paarman’s Barbeque Marinade
- 3 long French loaves
- olive oil
- 2 butter lettuce leaves, washed and broken into smaller pieces
- 6 – 8 very ripe red tomatoes, sliced
- Ina Paarman’s Green Onion Seasoning
- 3 – 4 onions, sliced into rings
- 1 x 320 g Ina Paarman’s Peach Apricot Chutney
Method:
- Cut the wors into 15 cm lengths and push an oiled sosatie stick through each piece. Cut through the skin of the sausage along the length with a pair of kitchen scissors and remove the skin. This helps the marinade to penetrate better.
- Pour some of the barbecue marinade into a flat platter and roll the skewered sausages in the Marinade to coat the meat. Pile coated sausages on a clean plate. Cover and leave in the fridge until ready to braai.
- Can be overnight or even just half an hour. Braai over hot coals, turn and baste with fresh Marinade at regular intervals. The sausages will cook much faster without the skin; therefore, be careful not to overcook and dry out. Towards the end of the cooking time, put the whole unsliced French loaves on the braai and toast the outside.
- Remove loaves from the braai and slice lengthwise, but not right through. Remove some of the soft interior of the bread and drizzle the inside with olive oil. Line the bread with green leaves and sliced tomatoes seasoned with Green Onion Seasoning.
- Pull out the sosatie sticks. Lay the sausage along the length of the bread. Add onion rings. Spoon the Peach Apricot Chutney generously over the filling.
- Cut into 10 cm lengths for serving.
Source: INA PAARMAN’S KITCHEN
Tomato, Onion & Boerewors Bredie
Ingredients
- 1.2 Kg Boerewors
- Robertsons Veggie Seasoning 10 g
- Robertsons Barbecue Spice 10 g
- Knorr Professional Tomato Pronto 2 g
- Water250 ml
- Sunflower oil50 ml
- Onions400 g
- Green pepper100 g
- Red chilli (finely chopped) 2 g
Method:
- Pre-heat oven to 180 °C,
- Place boerewors in a roasting tray. Cook boerewors for 15 min. Cut the boerewors up into small pieces and set aside.
- Heat the oil and add the onions, peppers, Robertsons Veggie Seasoning and Robertsons Barbecue Spice and fry for 1 minute. Add the Knorr Professional Tomato Pronto, red chilli and water to the onion mixture and allow to cook on a low simmer for 20 min. Add the boerewors to the tomato mix and cook for a further 5 min.
- Remove from the heat and serve with savoury pap or samp and beans.
Source: UNILEVERFOODSOLUTIONS.CO.ZA
BOEREWORS & MAIZE MEAL FRITTATA
Ingredients
- 30ml canola oil
- 500g boerewors, sliced into 4cm pieces
- 1 large red onion, sliced
- 5ml thyme leaves, fresh or dried
- Salt & pepper
- 350ml milk
- 50g White Star Super Maize Meal
- 6 eggs
- 100g feta cheese, crumbled
Tomato & Onion Relish:
- 15ml olive oil
- 1 red onion, diced
- 2 garlic cloves, finely chopped
- 5ml chilli flakes
- 5ml dried thyme
- 1 x 400g tin chopped tomatoes
- 100g feta cheese, crumbled
- Fresh parsley
METHOD
Frittata:
- Heat 15ml of oil in your frittata pan over a medium-high heat.
- Add your boerewors and cook until coloured on all sides and almost cooked through, then remove from the pan.
- Add the remaining 15ml of oil and turn the heat down slightly. Add your onion and thyme with a pinch of salt and pepper, and saute until softened and caramelised.
- Preheat the grill in your oven.
- In a jug, whisk together your milk, White Star Super Maize Meal, eggs and feta cheese. Pour this into the pan and stir until well combined. Top with the boerewors pieces and place the lid on the pan. Allow to cook slowly until almost cooked through.
- Place the pan under the grill and allow it to finish cooking.
Tomato & Onion Relish:
- Heat the oil in a pan over a medium heat. Add the onion, garlic, chilli flakes and thyme and cook slowly until softened. Add the tin of tomatoes and a dash of water. Simmer down until reduced.
- Season with salt & pepper.
To serve:
- Serve the frittata topped with the relish. Finish with crumbled feta cheese and fresh parsley.
Source: WHITESTAR
Make-ahead and leftovers
Cooked boerewors keeps well for meal prep. Cool quickly and refrigerate within two hours. Store in a sealed container for up to two days or freeze portions for a month. Reheat in a pan, oven or air fryer until piping hot. Coins tuck neatly into omelettes, wraps, salads, fried rice or noodle bowls the next day.
Lighter touches
Use broth-based sauces rather than heavy creams, add extra vegetables, and finish with lemon or fresh herbs. Serve rich bakes with a crisp slaw or green salad to keep the plate balanced.
Practical notes on portions
For pasta, rice or grain bowls plan about 100 to 125 g boerewors per person since starch and vegetables add bulk. For loaded rolls or kota, portion a little higher so each serving feels generous.
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Frequently asked questions
Can raw boerewors go straight into a stew
Browning first gives better flavour and colour. Add liquids after the meat has taken on some colour and simmer until cooked through.
What shape works best for rolls
Thick coins give texture in each bite. Long split pieces make an even layer that suits big rolls or gatsby-style loaves.
Which sauces match most dishes
Tomato onion sheba, chakalaka, simple tomato and garlic, creamy mushroom and yoghurt herb dressings pair well with boerewors in both hot and cold meals.
Please note any dietary notes
Pork blends will not suit halal or kosher needs. Some spice mixes can carry gluten or allergens, so labels and butcher advice help with planning.
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