Boerewors is a traditional South African sausage made from beef or lamb and flavoured with special blends of herbs and spices. I like my boerewors quite spicy with loads of coriander and white pepper. You can make it for the rest of the year using butternut squash instead of Halloween pumpkin


  • 8 large spicy sausages
  • 600 g butternut squash (peeled and cut into wedges)
  • 3 red onions (peeled and cut into wedges)
  • 3 tblsp olive oil
  • 1 tblsp caraway seeds
  • salt and pepper
  • 450 ml chicken gravy (shop bought)


  • Preheat the oven to 220°C.
  • Mix the squash, olive oil, salt and pepper and caraway seeds in a large roasting tin.
  • Add the sausages and roast for 20 minutes until the sausages are browned and the squash is softened and starting to crisp.
  • Stir in the gravy and return to the oven for a few minutes until the gravy starts to bubble.
  • Serve immediately with colcannon or mash potato.


There are a number if Irish butchers who are now making boerewors, but any good spicy sausage will work. This recipe is ridiculously simple, but it rocks! The caraway seeds give a nod and a wink to our German heritage. Serve with traditional colcannon for Halloween. 

Delish  by Rozanne Stevens is available from all good book stores and also online at  (RRP €19.50).

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