Nothing beats Boerewors on the braai, but the weather doesn’t always play along, and sometimes you just want a quick, no-fuss supper on a weeknight. The good news? With the right technique, pan-fried boerewors can be every bit as juicy and full of flavour as the braai version. Here’s exactly how to do it.
What You’ll Need
- 1 coil of LYNCA MEATS boerewors (about 500 g to 1 kg)
- 1 Tbsp (15 ml) cooking oil
- About 60 ml (¼ cup) water
- A large, heavy-based frying pan with a lid (cast iron works brilliantly)
- Tongs and a wooden spoon or spatula
- A meat thermometer (optional, but handy)
Step-by-Step Method
- Let it come to room temperature. Take the boerewors out of the fridge about 15 to 20 minutes before cooking. Meat that isn’t ice-cold cooks more evenly.
- Keep the coil. Keep the boerewors in its traditional coil. It looks great on the plate and is easier to turn in one go. If your coil is too big for the pan, cut it into manageable lengths.
- Heat the pan. Add the oil to the pan and heat it over medium heat. Not high: boerewors burns easily on the outside before the middle is cooked.
- Brown the first side. Place the coil gently in the pan and let it sizzle for 3 to 4 minutes, until the underside is golden brown.
- Add water and cover. Pour the water into the pan and cover with the lid. Turn the heat down to medium-low and let it steam for about 6 to 8 minutes. This gently cooks the wors right through and keeps it juicy.
- Uncover and turn. Remove the lid and let any remaining water cook off. Carefully turn the coil with tongs and a spatula, then brown the second side for another 3 to 4 minutes.
- Check that it’s cooked. The boerewors is ready when it’s browned on both sides, firm to the touch and the juices run clear. If you’re using a thermometer, the centre should reach 71°C.
- Rest. Let it rest for 2 to 3 minutes before cutting so the juices settle back into the meat.
Total cooking time: about 15 to 20 minutes, depending on the thickness of the wors.
Common Mistakes to Avoid
- Don’t prick the casing. It might be tempting, but pricking lets all the delicious juices escape, leaving you with dry wors.
- Don’t rush it on high heat. High heat splits the casing and burns the outside while the inside stays raw. Patience pays off.
- Don’t overcrowd the pan. Give the coil space so it browns rather than stews.
- Don’t keep flipping. Every time you turn it, you risk breaking the casing. Once per side is plenty.
Take It to the Next Level
For a sticky, glossy finish, brush the boerewors with LYNCA MEATS Sticky Sweet Chilli Sauce during the last minute or two of cooking. The sauce caramelises in the hot pan and gives you a sweet, slightly spicy glaze that’s hard to resist. Keep an eye on it, as sugary sauces can catch quickly.
Serving Ideas
- The classic: pap and tomato-and-onion relish (sous)
- Boerewors rolls with fried onions and a drizzle of Sticky Sweet Chilli Sauce
- Sliced into a hearty breakfast with eggs and toast
- With creamy mash and gravy for a winter warmer
- Chopped into a pasta or potato bake for something different
Storage Tips
Keep uncooked boerewors in the fridge and use it by the date on the pack, or freeze it for up to three months. Thaw frozen wors overnight in the fridge, never on the counter. Leftover cooked boerewors keeps in an airtight container in the fridge for up to three days and is delicious cold in a sandwich.
Ready to Get Cooking?
Whether it’s raining outside or you just need supper on the table fast, pan-fried boerewors is a South African favourite you can make any night of the week. Pick up your LYNCA MEATS boerewors and Sticky Sweet Chilli Sauce at the LYNCA Factory Shop and give it a go.
