Braai by Jan Braai

Author:Jan Braai
Language: eng
Format: epub
ISBN: 9781472137609
Publisher: Little, Brown Book Group

AND...

If you reckon you can multitask then you can obviously braai the chicken and cook the sauce concurrently.

Boerewors (literally, ‘farmers’ sausage’) is a true Rainbow Nation creation – a combination of local South African culinary skills with those of European and Eastern arrivals. Sausage-making skills from Europe, spices and the knowledge of how to use them from the East, and good South African meat, fire and braai know-how from the locals all combined to produce this unique braai classic, similar in shape, if not in taste, to a Cumberland ring sausage.

There are literally thousands of options out there and no hard-and-fast rules on how to know whether a particular wors will be good. Names like Grabouw (a town in the Western Cape) or Plaaswors (literally, ‘farm sausage’) mean very little. Every South African butcher makes his own version and makes his own decision regarding what meat goes into his boerewors. Some supermarket chains have central distribution points for meat but often the wors is made on site and so will differ from one store to the next even within the same supermarket chain.

The solution is: get to know your butcher. Even supermarkets have butchers so whether you buy your meat from an independent butcher or at a supermarket, talk to the person who makes the wors and if you don’t like him or his wors, shop around until you find a place that works for you. You will eventually find a winner, whether he operates independently or in a supermarket. Boerewors is widely available online and in specialist butchers and shops in the UK, or you might try a strongly-flavoured, local sausage as an alternative. Toulouse sausage, flavoured with red wine and garlic, is one suggestion.

Boerewors is usually made with a combination of beef and pork, or just beef. The bulk of that will be meat, but some of it will be fat. A typical boerewors can, for example, have a 70:30 beef-to-pork mix with a meat-to-fat ratio of 80:20. A good boerewors comes in a natural casing. These are cleaned and sanitised sheep or pork intestines. In general the thinner ones are from sheep and the thicker ones from pork.

A good butcher should be able to tell you what meats are in the wors, i.e. his beef-to-pork ratio and his meat-to-fat ratio. The spices might be a branded pre-mix or could be his personal in-house recipe. In the latter case that part of the recipe will probably be a secret but he should still be able to tell you what meat he uses.

Remember, if it does not say boerewors on the packaging then it is not boerewors, even if it looks like boerewors. The biggest culprit here is the inferior braaiwors (barbecue sausage), which could contain various other things apart from meat. My advice is to stay away from braaiwors if your pocket allows and stick to boerewors. From there on you will simply have to shop around until you find a butcher and product that you trust and like.

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