We [Bert-Jan and Suzanne] just got back from an amazing holiday in South Africa and man, if you’re a foodie like us, that’s the place to be. So yes, we’re still in recovery mode, but what are the odds? Our ambassador John Versleijen [@johnnys_bbq_mancave] sent us this recipe for authentic South African boerewors right in the middle of our trip. Of course, we had to share it online straight away. One more chance to relive it all…

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What is boerewors?

Let’s kick things off with a bit of background. Boerewors is a traditional South African sausage, a must-have at pretty much every braai (South African barbecue). The name comes from Afrikaans: "Boer" means farmer, "Wors" means sausage.

Boerewors is usually made from beef, sometimes blended with pork or lamb, and seasoned with a bold mix of spices like coriander seed, black pepper, nutmeg, clove, and a splash of vinegar. But what really sets it apart? It’s often twisted into a spiral and grilled over open flames. That’s braaiworst at its best!

Traditionally, boerewors is served with pap (a kind of maize porridge) or on a bun as a boerewors roll — think of it as the South African answer to a hotdog. Johnny whipped up a summer twist with mango salsa, and trust us, you’ll want this on a warm sunny day!

Butchery’s Boerewors with Mango Salsa

Fire up. Flavor on. This isn’t gas grilling — this is open flame.
You can make boerewors from scratch [a bit of work], but you can also grab our LIVAR braaiworst. Highly recommended and you’ll be ready in no time. Let’s go!

1. Prep the Mango Salsa
   Chop the ingredients as finely as possible, mix them together, and set aside.
   
   

2. Boerewors skewers
   Thread the sausages onto a skewer or churrasco fork — keeps them nice and neat on the grill.
   Rub with a light layer of oil, then coat generously with your rub. No half measures here.
   

3. Grilling
   Start directly over the coals — you want heat, sizzling meat, those perfect grill marks. Of course, this works on a regular BBQ too!

4. Slow cook to finish
   Push the coals to the sides and cook the sausages indirectly until they hit a core temperature of 68°C. Juicy, perfect, and ready for action.
   
   

5. Pimp the buns
   Slice them open, tuck in some cheese, and place them indirectly on the grill. The cheese should melt — no floppy bread here.

6. Finish it off
   Cut the boerewors into pieces. Load them into the warm, cheesy buns.
   Top with mango salsa — sweet, fresh, with just a little kick. Exactly what that rich flavor needs.
   
   

Done. Time to eat.

No bottled sauce here — you’ve got fire, meat, and flair. That’s all you need.

ENJOY!
Order Boerewors