The short answer
Boerewors is South Africa's beloved traditional sausage, a thick, coarse-textured sausage made mainly from beef, often with some pork or lamb, and seasoned with a distinctive blend of spices led by coriander, along with black pepper, nutmeg, cloves and a little vinegar. The name comes from Afrikaans, meaning farmer's sausage. It is famously formed into a continuous spiral coil, and it is the star of the braai, the South African barbecue, grilled over coals until browned and juicy. Boerewors has a legally defined minimum meat content in South Africa, reflecting how seriously it is taken. It is eaten off the braai, or in a roll as a boerewors roll. In the UK boerewors is sold by African and South African food shops and some butchers. African Stores lists African and Caribbean food shops near you.
What to remember
- Boerewors is South Africa's traditional sausage, thick and coarse, made mainly from beef with some pork or lamb.
- It is defined by its spicing, led by coriander, with black pepper, nutmeg, cloves and a little vinegar.
- The name is Afrikaans for farmer's sausage, and it is famously formed into a continuous spiral coil.
- It is the star of the braai, the South African barbecue, grilled over coals, and eaten off the fire or in a roll.
- In the UK it is sold by African and South African food shops and some butchers.
The smell of boerewors on a braai is home, good weather and good company all at once for South Africans in Britain. It is the coil of spiced sausage sizzling over the coals, the smell of coriander and grilling meat on a weekend afternoon, the boerewors roll at a market, the gathering of family and friends around the fire. It carries the whole culture of the braai, the sociability, the sunshine, the shared meal, and grilling a coil of boerewors far from home brings that warmth and belonging straight back, even on a grey British day.
There is heritage and pride in it too. Boerewors is a genuine national food, protected by its own standard, shaped by the Cape's spice history and the braai culture at the heart of South African social life, and to cook it is to carry that home with you. Grilling boerewors for family who grew up on it, or introducing a friend to that coarse, juicy, coriander-spiced sausage from the fire, is an act of welcome and belonging. That smoky, spiced, sociable taste of home is the quiet gift of boerewors.
What is boerewors?
Boerewors is the traditional sausage of South Africa, and it is a genuine national icon. It is a thick, coarse-textured sausage made predominantly from beef, often mixed with some pork or lamb, and coarsely minced so it has a satisfying, meaty bite rather than a smooth, fine texture. What truly defines it, though, is the spicing, a distinctive, aromatic blend built around coriander seed, along with black pepper, nutmeg, cloves and allspice, and a little vinegar, which give boerewors its unmistakable warm, savoury, slightly tangy flavour. The name comes from Afrikaans, boer meaning farmer and wors meaning sausage, so it is literally farmer's sausage.
Boerewors is instantly recognisable by its shape, as it is traditionally made in one long, continuous piece and coiled into a spiral rather than twisted into links. It is taken so seriously in South Africa that it has a legally defined standard, including a minimum meat content, which shows just how central it is to the food culture. It belongs to the wider world of South African cooking we cover in our guide to South African food, and it is a fixture alongside dishes like chakalaka.
The coriander led spicing
The heart of boerewors is its spicing, and coriander is the defining note. Ground coriander seed is the dominant spice, giving boerewors its characteristic warm, slightly citrusy, aromatic flavour that sets it apart from other sausages. To this are added black pepper for warmth, nutmeg, cloves and allspice for depth, and a splash of vinegar, which adds a subtle tang and helps preserve the sausage. The exact blend varies from maker to maker and family to family, but coriander leading the way is the constant, and it is what makes boerewors taste like boerewors.
This spicing is a big part of what makes boerewors so distinctive and so loved, and it reflects the Cape's long history as a spice-trading hub, which brought these aromatic spices into South African cooking. A good boerewors balances the coarse, juicy meat with the fragrant spice so that neither overwhelms the other. For anyone making it at home, a boerewors spice mix, or the individual spices led by coriander, is what gives the original flavour, and it is this seasoning as much as the meat that defines the sausage.
Boerewors and braai
Boerewors and the braai are inseparable, and understanding the braai is understanding boerewors. The braai is the South African barbecue, far more than just cooking outdoors, it is a beloved social institution and a way of gathering family and friends around a fire, and boerewors is very often its star. The coiled sausage is laid over the coals and grilled, turned once, until it is browned and sizzling on the outside and juicy within, taking on a lovely smoky flavour from the fire. Cooking boerewors well, so it is cooked through but still juicy, is a point of pride for the person at the braai.
A braai without boerewors is almost unthinkable for many South Africans, and the sausage is a fixture at gatherings, celebrations, sports days and casual weekend cook-ups alike. It is usually served alongside other braai foods and sides such as chakalaka, pap and salads. The communal, sociable spirit of the braai is a big part of what boerewors means, and the smell of it grilling over coals is, for many South Africans, the smell of home and good times. It pairs beautifully with the relish in our guide to chakalaka.
How is boerewors eaten?
Boerewors is eaten in a few classic ways, all of them centred on the braai. Most traditionally, it is simply grilled and served as part of a braai spread, sliced from the coil and eaten with sides such as pap (the maize staple), chakalaka, salads and bread. This is boerewors at its most iconic, straight off the coals as part of a shared outdoor meal. Its coarse, juicy, spiced character makes it satisfying on its own with just a few accompaniments.
The other much-loved way is the boerewors roll, often called a boerie roll, which is South Africa's answer to the hot dog: a length of grilled boerewors in a soft roll, usually topped with a relish such as chakalaka or a tomato and onion relish. The boerewors roll is popular street food and a favourite at markets, sports events and fundraisers, a quick, tasty, handheld way to enjoy the sausage. Whether served on a plate at a braai or in a roll on the go, boerewors is comforting, flavourful and quintessentially South African.
Where to buy boerewors in the UK
Boerewors is available in Britain, sold by African and South African food shops and delis, and by some butchers, particularly those serving South African communities, who may make it fresh to a traditional recipe. It is usually sold as the fresh coiled sausage, ready to grill or fry. Buying from a shop or butcher that specialises in South African food is the best way to get an real, well-spiced boerewors with the right coarse texture and coriander-led flavour.
If you would rather make it, or make boerewors-style patties or a braai spread, African and South African food shops also sell boerewors spice mix, so you can season your own coarse mince, along with the pap maize meal and chakalaka ingredients to serve alongside. You can find African food stores near you or look up Caribbean food stores near you. If you would rather taste it first, boerewors and boerewors rolls are served at South African restaurants, delis and markets.
Frequently asked questions
What is boerewors?
Boerewors is South Africa's traditional sausage, a thick, coarse-textured sausage made mainly from beef, often with some pork or lamb, seasoned with a distinctive blend led by coriander, along with black pepper, nutmeg, cloves and a little vinegar. The name is Afrikaans for farmer's sausage, and it is famously formed into a continuous spiral coil.
What spices are in boerewors?
The defining spice is coriander seed, which gives boerewors its characteristic warm, slightly citrusy, aromatic flavour, along with black pepper, nutmeg, cloves and allspice, and a splash of vinegar for tang. The exact blend varies, but coriander leading the way is the constant, and it is what makes boerewors taste like boerewors.
What is a braai?
The braai is the South African barbecue, a beloved social institution of gathering family and friends around a fire to grill and share food, more than just cooking outdoors. Boerewors is very often its star, the coiled sausage grilled over the coals, and a braai without boerewors is almost unthinkable for many South Africans.
What is a boerewors roll?
A boerewors roll, or boerie roll, is South Africa's answer to the hot dog: a length of grilled boerewors in a soft roll, usually topped with a relish such as chakalaka or a tomato and onion relish. It is popular street food and a favourite at markets, sports events and fundraisers.
Where can I buy boerewors in the UK?
African and South African food shops and delis, and some butchers, particularly those serving South African communities, sell boerewors, usually as the fresh coiled sausage. Buying from a specialist is the best way to get an real, well-spiced one. The shops also sell boerewors spice mix to season your own mince. African Stores lists African and Caribbean food shops across the UK, so you can find one near you.