Grilled dishes
Boerewors roll with tomato and onion relish
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Juicy coriander-spiced boerewors meets homemade relish in a soft roll. This recipe uses bought South African sausage; an ordinary grilling sausage would give an explicitly different flavour.
Timing
- Preparation: about 15 minutes
- Cooking relish: about 30 minutes; grilling sausage: about 20 minutes in parallel
- Total time: about 45 minutes with a preheated grill
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 790 kcal
- Protein
- ≈ 29.4 g
- Carbohydrates
- ≈ 53 g
- Fat
- ≈ 50.1 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Boerewors uses Gunii data for the raw beef-pork version: per 100 g, 321 kcal, 13 g protein, 0.24 g carbohydrate and 30 g fat. Other products can vary greatly. All rolls, relish ingredients and oil are included; grill fat loss is not arbitrarily deducted.
Boerewors (Gunii Rind/Schwein, Referenzprodukt je 100 g roh)
Quantity assumptions and ingredient mapping
- 600 g raw boerewors · ≈ 600.0 g · Assumed quantity / reference product
- 4 soft long rolls, 320 g total · ≈ 320.0 g · Assumed quantity / reference product
- 200 g onions · ≈ 200.0 g · Assumed quantity / reference product
- 400 g canned chopped tomatoes · ≈ 400.0 g · Assumed quantity / reference product
- 8 g garlic · ≈ 8.0 g · Assumed quantity / reference product
- 5 g fresh chilli · ≈ 5.0 g · Assumed quantity / reference product
- 15 ml neutral vegetable oil · ≈ 13.65 g · Assumed quantity / reference product
- 15 g brown sugar · ≈ 15.0 g · Assumed quantity / reference product
- 20 ml white wine vinegar · ≈ 20.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g raw boerewors
- 4 soft long rolls, 320 g total
- 200 g onions
- 400 g canned chopped tomatoes
- 8 g garlic
- 5 g fresh chilli
- 15 ml neutral vegetable oil
- 15 g brown sugar
- 20 ml white wine vinegar
- 3 g salt
- 1 g black pepper
Instructions
- Peel and finely slice onions; chop garlic and chilli. Warm oil in a saucepan. Soften onions over medium heat for about 8 minutes; briefly fry garlic and chilli with them.
- Add tomatoes, sugar, vinegar, salt and pepper. Simmer uncovered over moderate heat for about 20 minutes until thick, stirring regularly. It should stay in the roll rather than run out as watery liquid.
- Meanwhile, grill boerewors over medium direct heat for about 15–20 minutes, turning regularly with tongs. Do not prick the casing. Check with a clean thermometer: hold the centre at at least 70°C for 2 minutes, cooking longer over gentler heat if needed.
- Split rolls lengthwise and briefly warm their cut sides. Divide cooked sausage into four suitable lengths, place in rolls and spoon over relish. Serve hot.
Tips
- A charcoal grill needs extra time to heat. Alternatively, cook sausage thoroughly in a heavy pan over medium heat.
- This is freshly cooked relish, not a canned or shelf-stable preserve.
Book variationBoerewors
Complete variation from Svens Feuerküche – Grillen um die Welt. The original recipe above remains unchanged.
Serves 4 · South Africa
AI illustration from the book project
Boerewors from the braai, served here according to the book version with fried onions and bread.
Ingredients
- 800 g coarse boerewors from the butcher
- 2 tbsp oil
- 4 rolls
- 2 onions
- 1 tablespoon butter
Method
- Slice the onions into rings and fry in butter on the griddle until soft.
- Grill boerewors in a spiral on medium heat; Turn carefully, do not puncture the skin.
- Cook the fresh sausage completely until the core temperature is at least 71.1 °C.
- Serve with onions and bread.
Timing
- Preparation: 25 min.
- Cooking: 20 min.
- Safe core temperature: at least 71.1 °C (USDA; check with a thermometer).
Tips
- Equipment: Braai
- Food safety: Handle raw and cooked food separately; keep refrigerated; use a food thermometer. Check the minimum temperature and resting time specified in the recipe.
- Technique: An interpretation of the country's cooking techniques for home barbecue equipment; regional traditional versions may differ.
- Tip: For a real Boerewors aroma, make sure you use appropriate coriander seasoning; Check sausage quality.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
