FREE EXPRESS SHIPPING ON ALL ORDERS OVER $200
Key things to know: Boerewors is a traditional South African coiled sausage seasoned with coriander, black pepper and warm spices like nutmeg and allspice. The best way to cook it is on a braai (barbecue) over medium coals for around 15 to 20 minutes, turning once or twice. Don’t prick the casing, keep the coil whole with skewers or a hinged grid, and cook until it reaches 75°C in the centre. Serve it in a boerie roll or straight off the grill.
Ask any South African what makes a proper weekend and a braai will come up within about four seconds. Fire going, drinks in the esky, mates around, and a big coil of boerewors sizzling away in the middle of it all.
At D.Jays, boerewors is part of where we come from. Derek and Jo brought their South African traditions with them when they started the business in Perth in 1985, and we still make our boerewors fresh at our Malaga factory today. Whether you grew up on boerie rolls or you’ve just spotted a coil at a mate’s barbie, here’s how to cook it perfectly.
Boerewors (say it “boo-ruh-vors”) is Afrikaans for “farmer’s sausage”. It’s a thick, coarsely minced sausage, traditionally shaped into one long spiral coil rather than individual snags.
What sets it apart from a standard Aussie sausage is the spice: toasted coriander seed, black pepper and warm spices like nutmeg, allspice and cloves, with a splash of vinegar. If you’ve tried our biltong, you’ll recognise the coriander straight away.
South Africans take their wors seriously. There, the rules say boerewors must be at least 90% meat, with no more than 30% of that as fat, and no fillers. That’s why good boerewors tastes meaty rather than bready. It’s also the fresh cousin of droewors, which uses similar spices but is air-dried into a snack.
A braai is South Africa’s version of a barbecue, but calling it “just a barbie” doesn’t quite do it justice. It’s a social occasion as much as a way of cooking, traditionally done over wood or charcoal. The good news is you don’t need a proper braai to cook boerewors well. A kettle barbecue, a fire pit or a standard gas BBQ will all do the job.
You’ll need your coil of boerewors, two long metal skewers or a hinged braai grid, a pair of tongs and, ideally, a meat thermometer.
Whichever method you use, check it’s reached 75°C in the centre before serving.
The boerie roll is South Africa’s answer to the sausage sizzle. This one serves four to six.
Tomato and onion relish: Soften 1 finely sliced brown onion in 1 tbsp olive oil over medium heat for 8 to 10 minutes. Add 1 crushed garlic clove, a 400g tin of diced tomatoes, 1 tsp sugar and a pinch of chilli flakes if you like. Simmer for 15 to 20 minutes until thick and jammy, and season to taste.
To serve: Cook a coil of D.Jays boerewors on the braai, cut it into lengths and tuck into long buttered rolls (toasted on the grill if you like). Spoon over the relish and add mustard or chutney if that’s your thing.
Other braai favourites include pap (a stiff maize porridge) with chakalaka (a spicy vegetable relish), and braaibroodjies, toasted cheese and tomato sandwiches cooked over the coals. Serving a crowd? Slice the boerewors onto a South African grazing platter alongside biltong and droewors.
Our boerewors is made fresh in Malaga from 100% Australian beef, using a traditional blend of coriander seed, black pepper, allspice and nutmeg. Choose Traditional, or Spicy if you like a bit of extra heat, in coils of around 1kg.
Because it’s a fresh product, it’s available for pick-up only from our factory at 22 Midas Road, Malaga. Call our team on (08) 9248 8277 to place your order, and grab some droewors for the braai while you’re there. And if the dog’s hovering by the grill, pick up a bag of our Pet Treats too, because the boerie is for the humans.
Boerewors is a South African sausage made from coarsely minced meat, fat, vinegar and spices, usually toasted coriander, black pepper, nutmeg, allspice and cloves. D.Jays boerewors is made from 100% Australian beef.
Around 15 to 20 minutes over medium coals, turning once or twice, until it reaches 75°C in the centre.
No. Pricking the casing lets the juices escape, which dries the sausage out and can cause flare-ups. Turn it with tongs, skewers or a hinged grid.
Yes. In a pan, simmer it in a little water, then brown it in oil. In an air fryer, cook lengths at around 180°C for 15 to 20 minutes, turning halfway. Always check it reaches 75°C in the centre.
D.Jays Gourmet makes fresh boerewors at our Malaga factory in Traditional and Spicy. It’s available for pick-up only. Call (08) 9248 8277 to order.
Arron Zamel has been General Manager of DJays Gourmet since 2015 and under his expert leadership, the company has cemented its reputation as Australia’s leading supplier of packaged jerky and biltong.
His strong family connection to South Africa, his marketing and management degree from Monash University, his technical expertise plus his experience as a successful entrepreneur and import/export business owner made him the ideal candidate for the challenging position.
Additionally, Arron’s innovative approach to management, his proven brand-building credentials, his strong customer focus and youthful energy have ensured that DJays Gourmet’s high-quality biltong and jerky have become Australia's dried meat treats of choice.
He understands traditional South African flavours and the precision techniques required to create truly authentic biltong, jerky and droewors (dried sausage). Part of his job is overseeing operations at DJays' purpose-built facility in Perth, WA where tons of Australian beef goes into making premium dried meat products each month for distribution to retail and wholesale customers across Australia.
For more insights into Arron’s world, visit the DJays Gourmet website, check out their Facebook page or follow them on Instagram @djaysgourmet.