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    Home / Dinner / Boerewors

    Boerewors

    South Africa’s famous farmer’s sausage, coarsely ground and spiced with toasted coriander, vinegar, and a whisper of clove.

    ⏱ 20 minPrep time
    🔥 20 minCook time
    🍽 6Servings
    🏷 DinnerCategory
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    Boerewors means farmer’s sausage, and no braai, or backyard barbecue, is complete without a coil of it hissing over the coals. The secret is in the coarse grind and the spice: whole coriander seeds toasted and crushed, a sharp hit of vinegar, and a faint trace of clove and nutmeg that makes it unmistakable. It has been the centerpiece of South African cooking for more than a century.

    The sausage that rules the braai

    Proper boerewors is juicy and coarse, with a snappy casing that pops when you bite in and a marinade that tastes of vinegar, spice, and fire. It should never be pierced or pressed flat, just turned gently until the fat renders and the edges caramelize. Serve it in thick slices with pap, chakalaka, and ice-cold beer for the full weekend ritual.

    Craving more? Explore all South African Kitchen recipes.

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    Step by stepInstructions

    1. Toast the coriander seeds in a dry skillet over medium heat until fragrant, about 1 minute, then crush them coarsely with a mortar and pestle or the bottom of a pan.
    2. Grind the peppercorns and combine with the crushed coriander, salt, nutmeg, cloves, and brown sugar.
    3. In a large bowl, mix the beef with the grated onion, vinegar, and spice blend. Mix with your hands until the spices are evenly distributed, but do not overwork the meat.
    4. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
    5. If using casings, rinse them and stuff the mixture loosely; otherwise form thick patties. Do not pack the meat too tightly.
    6. Grill over medium-hot coals or a gas grill for 12 to 15 minutes, turning every few minutes until browned and cooked through.
    7. Rest the sausage for 5 minutes, then cut into thick diagonal slices and serve.

    💡 Chef tips & storage

    Do not prick the sausages while grilling — the juices keep them moist. If you do not have sausage casings, shape the mixture into thick patties and grill them the same way.

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    Recipe details

    Prep20 min
    Cook20 min
    Servings6
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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