Block and Blade

Perfect Boerewors Rolls

The braai staple, done properly. Good boerewors doesn't need much — just the right heat, the right patience, and no fork holes punched in it. Here's how we do it.

1. Take the boerewors out of the fridge about 20 minutes before braaing so it's closer to room temperature — it cooks more evenly that way.
2. Coil it into a spiral and secure with two skewers, or braai it as one long rope if that's easier. Either way, don't prick it — every hole lets the juices run straight into the coals.
3. Get your coals to a medium heat — you should be able to hold your hand above them for four or five seconds. Too hot and the casing splits before the inside is cooked through.
4. Braai for 12–15 minutes, turning every few minutes, until the casing is browned with a little char and the inside is no longer pink.
5. While it cooks, braai the sliced onion in a pan on the side until soft and starting to caramelise.
6. Rest for two minutes, then slice into roll-length pieces. Serve in a fresh roll with the braaied onion, relish and mustard.