A proper boerewors braai is not complicated — but it is an art. The secret is heat control, and nothing gives you better heat control than the Lambri Real McCoy Portable Braai. Solid steel, adjustable grid, and enough surface for a full 1 kg coil. This is South Africa on a grid.
For the Braai
- 1 kg quality boerewors (keep it in one coil — never cut it before cooking)
- Good hardwood charcoal
- Tongs — never a fork
Chakalaka Relish
- 2 tbsp oil, 1 onion (chopped), 2 garlic cloves (minced)
- 1 green pepper (diced), 1 red chilli (sliced)
- 2 tsp curry powder, 1 can (400g) baked beans, 2 carrots (grated)
- Salt and pepper
Make the Chakalaka
Fry onion and garlic in oil until golden. Add pepper, chilli, curry powder — cook 2 minutes. Add grated carrot, stir well. Add baked beans, season, simmer 10 minutes. Set aside.
The Boerewors
Wait until coals are white-grey with no flames. Grid at medium height (10 cm above coals). Lay the coil flat — do not press, do not cut, do not fiddle. Turn once after 6–8 minutes when the casing starts to colour. Total cook time: 12–15 minutes. Juicy inside, firm bite outside.
Serve It
Straight from the grid onto a wooden board. Chakalaka alongside, fresh rolls, mustard, and a green salad. Feeds 4, or 2 very happy people.
Cooked on the Lambri Real McCoy Portable Braai — South Africa’s favourite portable braai since 1980.
