Recipes · Mains
Boerewors on the Braai
The cornerstone of any South African braai — a thick, coiled farmer's sausage grilled slowly over coals until juicy and just charred.
- Cook time
- 20 minutes
- Serves
- 4–6
- Wood pairing
- Sekelbos or thornwood mix for a hot, fast fire.
Ingredients
- 1 kg boerewors, in a single coil
- A little oil, for the grid
- Coarse salt, to season
- Soft white rolls and tomato-and-onion relish, to serve
Method
- Wait for the fire to settle into a bed of medium, grey-ashed coals — boerewors burns if cooked over flames.
- Lightly oil a clean grid and lay the coil flat. Pin it through with two long skewers in a cross so it stays together when turned.
- Braai for about 8 minutes a side, turning once, until browned and cooked through but still springy.
- Rest for a few minutes, then cut into lengths and serve in rolls with relish.