south africanboereworsbraaisandwichstreet foodclassicbeginner

Boerewors Roll

Name: Boerewors Roll
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2
Cuisine: South African
Ingredients: 400 g boerewors sausage; 2 large bread rolls; 10 ml sunflower oil; 120 g onion, thinly sliced; 180 g tomato, diced; 1 small (10 g) red chilli, finely chopped; 2 cloves (8 g) garlic, minced; 200 g baked beans in tomato sauce; 5 ml curry powder; 15 ml sunflower oil; 3 g salt; 1 g black pepper; 10 g fresh coriander, chopped

A boerewors roll is smoky, juicy, and deeply savoury, tucked into a toasted bread roll and topped with a warm, spicy chakalaka relish. The rich sausage, sweet tomatoey beans, chilli heat, and fresh coriander make it hearty, messy, and completely satisfying.

28 min

2 servings

927 kcal

South African

Ingredients

Boerewors and rolls

400 gboerewors sausage
2 largebread rolls
10 mlsunflower oil

Quick chakalaka relish

120 gonion, thinly sliced
180 gtomato, diced
1 small (10 g)red chilli, finely chopped
2 cloves (8 g)garlic, minced
200 gbaked beans in tomato sauce
5 mlcurry powder
15 mlsunflower oil
3 gsalt
1 gblack pepper
10 gfresh coriander, chopped

Instructions

1
Preheat a grill pan, braai, or heavy frying pan over medium-high heat. While it heats, slice the onion, dice the tomato, chop the chilli, mince the garlic, and chop the coriander. Split the bread rolls without cutting all the way through.
2
Heat 15 ml sunflower oil in a saucepan or frying pan over medium heat. Add the onion and cook for 4-5 minutes until softened and lightly golden. Stir in the garlic, chilli, and curry powder and cook for 30 seconds, just until fragrant; do not let the garlic brown or it can taste bitter.
3
Add the diced tomato, baked beans in tomato sauce, salt, and black pepper. Simmer for 6-8 minutes, stirring occasionally, until the tomatoes break down and the relish thickens slightly. Fold in the chopped coriander at the end and keep warm. The relish should be spoonable, not watery.
4
Lightly oil the hot grill pan or braai grates with 10 ml sunflower oil. Add the boerewors sausage in a single coil and cook for 10-12 minutes, turning every 2-3 minutes, until deeply browned and cooked through. Avoid piercing the sausage so it stays juicy. It is done when the centre is no longer pink and the juices run clear.
5
Place the split bread rolls cut-side down on the grill or in the pan for 1-2 minutes until lightly toasted. This helps prevent the rolls from going soggy once filled.
6
Cut the boerewors into 2 equal lengths. Nestle each piece into a toasted roll and spoon the warm chakalaka relish generously over the top. Serve immediately while hot.

Nutrition per serving

927 kcal

Calories

33g

Protein

65g

Carbs

58g

Fat

Fiber

Notes

•If cooking on a braai, use medium coals rather than fierce heat so the sausage cooks through before the outside burns.
•Use good-quality fresh boerewors with a high meat content for the best texture and flavour.
•For a more traditional street-food feel, serve with extra chakalaka on the side and plenty of napkins.
•If your rolls are small, cut the sausage into shorter sections and overlap them slightly inside the bread.

Background

The boerewors roll is a beloved South African braai staple, built around boerewors, a coiled farmer's sausage with roots in Dutch settler food traditions adapted in southern Africa. Chakalaka, a spicy vegetable relish, became a popular accompaniment through township cooking and adds the bright, punchy flavour that makes the roll especially iconic at casual gatherings and street-food stalls.

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