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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Monché Muller is the Executive Chef of the international Oddo Vins et Domaines wine label. She previously worked at Cucina Labia and De Kloof Eatery, as well as TASTE magazine. She is the author of Harvest Table.

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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!