Traditional South African Boerewors on the Braai
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 1kg coarse minced beef brisket
- • 500g pork shoulder, minced
- • 250g pork back fat (spek), diced tiny
- • 2 tbsp whole coriander seeds, roasted and coarsely ground
- • 1 tsp ground cloves
- • 1 tsp ground allspice (pimento)
- • 1/2 tsp ground nutmeg
- • 2 tbsp coarse sea salt
- • 1 tbsp cracked black pepper
- • 3 tbsp Worcestershire sauce
- • 3 tbsp brown malt vinegar
- • Hog casings (soaked in warm water)
- • Braai rolls and Chakalaka, to serve
Preparation Steps
Toast whole coriander seeds in a dry pan until fragrant, crush coarsely in a mortar, and combine with cloves, allspice, nutmeg, sea salt, and black pepper.
Gently toss minced beef, pork, and diced spek fat with the vinegar, Worcestershire sauce, and ground spices, handling lightly to keep the coarse texture.
Fit soaked hog casing onto a sausage stuffer funnel; fill smoothly into long coils without air pockets or over-packing.
Prepare hot wood or charcoal embers on the braai (barbecue) until coals are grey and medium-hot.
Place the coiled Boerewors on a grid over coals; braai for 10-12 minutes, turning carefully with braai tongs (do not prick casing to keep juices inside) until sizzling and juicy.
Serve hot off the coals on crusty braai rolls smothered with spicy Chakalaka relish.