Ouma's Traditional South African Boerewors
Fresh | Made in-house | 75% beef and 25% pork blend | Natural casing
- Made in-house using fresh South African A-Grade beef and pork
- 75% beef and 25% pork within the meat blend
- Medium spice profile with distinctive roasted coriander
- Filled into natural casings in-house
- Available as thinner cocktail wors or traditional thick boerewors
- Suitable for home freezing
Our Ouma’s Boerewors is made in-house using a carefully balanced blend of fresh South African A-Grade beef and pork. The meat is minced, processed and carefully seasoned with traditional Ouma’s Boerewors Spice and filled into natural casings by our butchery team.
With its medium seasoning and characteristic roasted coriander notes, it delivers the familiar South African taste expected from traditional boerewors—juicy, savoury and made for the braai.
More Info
Our meat blend is prepared using:
- 75% South African A-Grade beef
- 25% pork shoulder
These percentages apply to the meat component of the recipe.
The Ouma’s seasoning has been developed over time to offer a medium spice profile led by roasted coriander. The pork adds moisture and succulence, while the natural casing gives the boerewors its traditional texture and characteristic snap when cooked.
Choose from:
- Cocktail wors: A thinner sausage supplied in an approximately 350g pack
- Traditional boerewors: A thicker coil supplied in packs of approximately 530–730g
As our boerewors is prepared and portioned by hand, exact pack weights may vary. Select your preferred format using the product options.
Cooking Advice
- Braaiing: Cook over medium-hot coals, turning carefully until evenly browned and cooked through.
- Pan-frying: Cook over medium heat, turning periodically to brown the sausage without burning the casing.
- Oven-baking: Place in a roasting dish and cook at a moderate temperature until browned and fully cooked.
- Important: Do not pierce or press the boerewors while cooking, as this allows its natural juices to escape.
- Food safety: Cook thoroughly until the centre reaches an internal temperature of at least 71°C.
- Resting: Allow the boerewors to rest briefly before slicing or serving.
Serving Suggestion
Serve with pap and tomato-and-onion relish, chakalaka, potato salad or grilled vegetables. For a classic boerewors roll, serve in a fresh bun with caramelised onions and your preferred sauce.