Boerewors is a coiled South African sausage seasoned with coriander and warm spices, often grilled for a relaxed braai.
The sausage cooks gently before a final sear, while creamy pap and bright chakalaka make the plate hearty and balanced.
Avoid piercing the sausage while grilling so the seasoned juices stay inside the casing.
Serving Suggestions
Serve with pap, chakalaka, grilled onions, and a spoonful of tomato relish.
Recipe Notes
Boerewors can be grilled over charcoal or cooked in a covered skillet before browning.
South African Boerewors with Pap and Chakalaka
Grilled South African boerewors served with creamy pap and spicy tomato-pepper chakalaka.
Equipment
- Grill or grill pan
- Medium saucepan
- Large skillet
- Tongs
Ingredients
Boerewors
- 1 1/2 lb boerewors sausage kept in one coil
- 2 tbsp neutral oil
- 1 tsp fine salt
Pap
- 2 cups white cornmeal
- 4 cups water
- 2 tbsp butter
- 1 tsp fine salt
Chakalaka
- 1 tbsp neutral oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup crushed tomatoes
- 1 tbsp mild curry powder
Instructions
Cook the Chakalaka:
- Heat the oil in a skillet. Cook the onion and bell pepper for 6 minutes until soft.
- Add the garlic, tomatoes, curry powder, and salt. Simmer for 15 minutes until thick and spoonable.
Make the Pap:
- Bring the water and salt to a simmer in a saucepan. Whisk in the cornmeal gradually.
- Cover and cook over low heat for 15 minutes, stirring occasionally, until thick and creamy. Stir in the butter.
Grill and Serve:
- Heat a grill or grill pan to medium-high. Grill the boerewors for 12 to 15 minutes, turning gently, until browned and cooked through.
- Slice the sausage and serve with pap and chakalaka.
Notes
- Cook the sausage gently so the casing does not split.
- Chakalaka can be made a day ahead and reheated.
Nutrition
Calories: 720kcalCarbohydrates: 63gProtein: 30gFat: 39gSaturated Fat: 15gCholesterol: 105mgSodium: 1180mgFiber: 6gSugar: 8g