Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl
Boerewors with onion, pepper and spices in a frying pan
Juicy South African sausage fried with sweet caramelised onions

Pan-Fried Boerewors with Caramelised Onions

Author: Flavelo
Recipes Main Courses
Boerewors (farmer's sausage) is the soul of South African grilling, the 'Braai'. It is cooked in a distinctive spiral shape, and its composition is protected by strict rules: at least 90% meat content, and the trio of coriander, cloves and nutmeg gives it its unmistakable taste. This pan-fried version with caramelised onions and peppers is a juicy home version, which can be the perfect filling for a 'boerie roll' (sausage roll).
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine South African

Ingredients

Equipment Needed

  • Large frying pan with lid
  • Tongs
  • Knife and chopping board

Instructions

1 ✓

Slice the onion into half-moons, cut the pepper into strips, chop the garlic. Leave the sausage whole if in a spiral, or cut into lengths that fit the pan.

Tip: The integrity of the sausage skin is the guarantee of juiciness.
2 ✓

Heat the oil over a medium heat. Put the sausage in and fry for 5-6 minutes per side until it gets a nice brown crust. Remove and set aside.

Tip: The Maillard reaction creates flavours on the surface of the meat, but it doesn't need to be fully cooked inside yet.
3 ✓

In the remaining sausage fat (this is pure flavour bomb!), start frying the onion. Salt it and sauté for 5-8 minutes until soft and golden brown.

Tip: Salt helps draw out moisture from the onion, so it caramelises faster.
4 ✓

Add the pepper and garlic, fry for another 3-4 minutes.

Tip: Add the garlic only at the end, as it burns quickly and becomes bitter.
5 ✓

Return the sausage to the onion base. Pour a little water underneath (50ml), cover, and steam over a low heat for 5-10 minutes until the sausage is fully cooked.

Tip: Steaming ensures the inside of the sausage heats through without burning the outside.
6 ✓

Remove the lid, boil off the remaining water, and serve topped with the onion ragout.

Tip: Let rest for a few minutes before cutting so the meat juices settle.

Recipe FAQ

The sausage dried out, why?
You probably pricked it with a fork. NEVER prick Boerewors! The juice inside must stay inside, otherwise it becomes dry and tasteless.
What side dish goes with it?
Polenta (pap), mashed potatoes, or just a big chunk of fresh bread for mopping up the juices.

Ingredients

  • 500 g Boerewors (or high-quality sausages)
  • 2 whole Red onions
  • 2 tbsp Oil
  • 1 tsp Salt
  • 0.5 tsp Freshly ground pepper
  • 1 whole Red pepper
  • 2 cloves Garlic