How to Braai the Perfect Boerewors

The South African Braai Classic

Boerewors is the backbone of every great South African braai. Get it right and you've earned your place at the fire. Get it wrong and, well — we don't talk about that. Here's how to nail it every time.

What You'll Need

• 1 ring of Ouma Boerewors or Traditional Boerewors (500g–1kg)
• A well-lit braai with medium-hot coals
• Braai tongs (never a fork — more on that below)
• A warm roll or fresh bread to serve

Step-by-Step Braai Guide

1. Prepare Your Coals

Light your coals 30–40 minutes before cooking. You want a medium-hot fire — you should be able to hold your hand 10cm above the grid for about 4 seconds. Too hot and the casing will burst; too cool and the wors will stew rather than braai.

2. Keep the Coil Intact

Place the boerewors on the grid in its natural coil. Don't stretch or straighten it — the coil helps it cook evenly and keeps the juices locked in.

3. The Golden Rule — Never Prick

Never, ever pierce the casing. All those delicious spiced juices will run straight into the fire. Use tongs only.

4. Cook Low and Slow

Braai for 8–10 minutes per side on medium coals. You're looking for a golden-brown casing with slight char markings — not black, not pale. Turn only once.

5. Rest Before You Slice

Remove from the grid and rest for 2–3 minutes. This lets the juices redistribute so every bite is succulent.

Serving Suggestions

Serve in a fresh roll with mustard and chakalaka, or slice and serve alongside pap and a braai salad. Pairs perfectly with a cold one.

Shop Our Boerewors Range

Browse our Braai Time collection for the full range, including Ouma Boerewors, Traditional Boerewors, Legacy Boerewors, and the bold Chilli & Garlic Wors.