Add the boerewors and wait for the wors to become par-boiled (don't overcook).
Remove boerewors from the beer .
Mix a little cold beer into the flour and make a paste, then add to the beer in the pot along with the grated cheese.
Stir occasionally until the cheese melts and becomes a sauce.
While you wait for the sauce to thicken, finish the boerewors on the braai.
Once the boerewors has been braaied and the sauce has thickened, build your BIERewors rolls:
Place the wors in a bun, (optionally) garnish with rocket and fried onions and finish off with the cheese sauce.
I happened to have some biltong with me on the day we shot the recipe, and decided to add it to the sauce... it worked like a charm! Give it a try with and without the biltong.