Boerewors braai recipe

A coil of coriander-spiced farmer's sausage braaied whole over wood coals, never pricked, and eaten in a roll with tomato-and-onion relish or on pap.

1 hour and 10 minuteseasy8 ingredients

Ingredients

• 1000 g boerewors
• 6 hot dog rolls
• 2 onions
• 4 tomatoes
• 1 green chilli
• 1 tsp sugar
• 1 tbsp vegetable oil
• 1 tsp salt

How to make Boerewors braai

1. Light a wood or charcoal fire 45 minutes ahead and wait until the flames have died and the coals glow under a layer of grey ash; you should be able to hold your hand over the grid for about 5 seconds.
2. Meanwhile make the relish: soften 2 sliced onions in 1 tbsp oil for 8 minutes, add 4 chopped tomatoes, 1 chopped green chilli, 1 tsp sugar and 1 tsp salt, and simmer 20 minutes until thick.
3. Lay the 1 kg coil of boerewors whole on the grid over medium coals; do not prick the casing, or the fat and juice run out.
4. Braai 6-8 minutes per side, turning the whole coil once or twice with tongs or two skewers pushed through it, until browned and firm, about 15 minutes in all.
5. Rest the wors 5 minutes, then cut it into roll-length pieces.
6. Split 6 rolls, toast them cut side down on the grid for 1 minute, fill with wors and a spoon of relish; or serve the wors on a mound of pap with the relish.

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