Boerewors Braai

About This Recipe

Boerewors — literally 'farmer's sausage' — is the centrepiece of every South African braai (barbecue). A blend of beef and pork seasoned with coriander, cloves, and nutmeg is coiled and grilled low and slow over wood coals until deeply caramelised outside and juicy within.

Ingredients

Serves 4

• 800 gboerewors (coiled beef-pork sausage)
• 1 tbspground coriander
• 1 tspground cloves
• 1 tspground nutmeg
• 1 tspcoarse salt
• 1 tbspsunflower oil

Instructions

1. 1

   Prepare the braai

   Light hardwood charcoal or wood and allow to burn down to glowing coals with no open flame — about 30 minutes.

2. 2

   Season

   Rub the outside of the coiled sausage with oil and a sprinkle of salt.

3. 3

   Grill

   Place the coil on the grid about 15 cm above the coals. Cook 8–10 minutes per side without pressing, until cooked through with a deep brown crust.

4. 4

   Rest and serve

   Rest 3 minutes off heat, then slice into portions and serve with pap or bread rolls.

Variations

• •

  Use lamb boerewors for a richer flavour.

• •

  Add dried chilli flakes for a peri-peri twist.

Storage

Cooked boerewors keeps refrigerated for 3 days. Raw sausage freezes for 3 months.

Frequently Asked Questions