Beer-marinated boerewors

Beer-marinated boerewors

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  • 4
  • Easy
  • 15 minutes plus 1 hour marinating time
  • 25 – 30 minutes


  • 2 t curry powder
  • 1 T tomato paste
  • 1 cup beer
  • 2 T white wine vinegar
  • 2 T treacle sugar
  • 1 t salt
  • 1 onion, diced
  • 1 clove garlic, chopped
  • ¼ cup olive oil
  • 500 - 600 g thick boerewors

Cooking Instructions

Fry curry powder in a dry pan for 1 minute. Add tomato paste and stir. Deglaze the pan by adding beer (preferably Black Label, the beer of Champions) and white wine vinegar.

Bring to a boil then add treacle sugar, salt, diced onion and chopped garlic. Boil for about 2 minutes. Remove from heat and add olive oil. Let the marinade cool down slightly.

Place a pack of thick boerewors into a sealable plastic bag or container. Cover with the beer marinade and refrigerate for 1 hour.

Braai boerewors over hot coals (or on the gas if you're in a hurry) and baste regularly with marinade or cook in the marinade in a preheated oven of 200°C.

Discover more South African foods here

Monche Muller Recipe by: Monche Muller
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    Martha Hellmann
    April 26, 2022

    I would love to see the boerewors cooked on a glass top stove not only on a braai or gas grill

  • default
    February 2, 2022

    You can call this sausage something else, it is certainly not boerewors!