Griddled Boerewoers with pickles and chipotle sauce

 

boerewoers1

I’ve been wanting to try one of these for a while, my BBQ chum Quinzil over at BBQ Masterclass has been tempting me with his cooking of these wonderful Boerewoers South African sausages in all weathers, so I thought I’d like to have a taste myself. They are an essential part of a good Braai (South African BBQ) it is such a part of their culture over there to cook outdoors, we must surely be able to learn a lot from these guys.

I got the sausages from the ever expanding range of meaty masterpieces at Andrew Gordon Butchers and thought I’d cook them up on my griddle for a few minutes each side until cooked through, I wanted to enjoy the Boerewoers simply by itself, but had to taint the meat with a couple of pickles and a little chilli sauce on the side.

I was really impressed with how meaty these were, with tantalising warm spices, they were a real treat on a cold night

boereworsraw

13 responses to this post.

  1. […] talk of it I have influenced some of my fellow BBQ Bloggers in the UK like  Marcus  from ” COUTRYWOODSMOKE     “  to start experimenting with it. He was blown away with the flavors and textures of […]

    Reply

  2. Good work Quinzil… soon we’ll have the whole world educated on how great the humble boerie is 😉

    Reply

    • He’s certainly spreading the good S.A. BBQ word out there, as are you. There’s a growth of outdooe cooking in the UK but we still have a lot to learn.
      Cheers
      Marcus

      Reply

  3. Fantastic – I’d kill for one of those for lunch :D. You might be interested to know that I briefly mentioned you and your blog in my recent interview with Crumbs Mag 😀 – how could I not?! – check out their website.

    Reply

  4. Fabulous. I will have to see if I can get some of these sausages here in Colorado.

    Reply

  5. That looks like an excellent sausage 😉

    Reply

  6. It looks wonderful the BOEREWORS. Yes you are correct they are very meaty and thats just the correct way to make them . Man that looks lovely and not having the opportunity tasting them but knowing your taste and knowledge of meat they sound like the real deal by your description and choice of words. Once you had them it wil be very hard to go back to normal suasages . And the reason for them being so meaty is rough grinding of the meat so not mush but course mince . Its like almost like just putting mince with herbs in the suasage casing. And thats the secret that Gordon must have done to perfetion . SO your rasio of Fat and meat water ( vinegar optional ) and herbs nothing else And obvoisly a lot of skill that Gordon has . . Some people do pork , lamb and beef fat with the beef meat for the Boerewors or maybe just beef fat depending on tatse . i like my boerewors with beef meat and lambs fat . Thank you so much for these lovely photos and interesting article .

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours

Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours

%d bloggers like this: