Boerewors means ‘farmer’s sausage’ in Afrikaans. It is a traditional South African sausage made of either just beef or a mixture of pork & beef.
It is made with at least 90% meat and 10% spices, seasonings, and preservatives like dark vinegar (malt vinegar) and salt. The spices used include coriander, black pepper, nutmeg, and allspice.
Other than the spice blend, what makes Boerewors unique is the way the meat is ground. Boerewors is a coarse-ground sausage, which gives it a more chunky and coarse texture. Boerewors are shaped into a continuous spiral, around a foot in diameter, and grilled while coiled.
It is common to place it in bread and relish with a tomato and onion mix.
This popular serving is a Braai favorite.
They are marinated in garlic, rosemary, and thyme for an hour before they hit the grill.
Karoo lamb is a famous local variety that is sought after for its intense herbaceous aroma.
There are different cuts and meats used as steak. Rump is grilled for the flavor, a fillet is cooked for the tenderness. Don’t be surprised to come across the famous Ostrich steak either!
Sosatie is a popular dish made where the meat is cooked on skewers. The meat can be lamb, mutton, or chicken. They are threaded on skewers with meat and vegetables alternately and Braaied over the coals.
An innovative dish of Braai is the ‘Beer-Can Chicken Braai’. The whole chicken is grilled with a can of beer stuffed into its cavity. The beer in the container evaporates when heated and provides the dish with moisture and flavor. Talk about being inventive with recipes!
Seafood Braais is popular in the coastal areas. Snoek, tuna, or locally caught crayfish (called Kreef in Afrikaans) are local favorites!