About the Recipe
Grilling wors, a beloved South African sausage, is a flavorful experience that brings out the best in this traditional dish. The recipe starts with selecting quality boerewors or your favorite sausage, which is then expertly prepared on the grill to achieve a perfect balance of smoky char and succulent tenderness.
The grilling process begins with preheating the grill to medium-high heat, ensuring the grates are clean and lightly greased to prevent sticking. As the wors sizzles on the grill, its tantalizing aroma fills the air, promising a mouthwatering meal to come.
The sausages are carefully turned with tongs, allowing them to cook evenly and develop a beautiful golden-brown crust. This cooking method imparts a rich, smoky flavor while sealing in the juices, ensuring each bite bursts with savory goodness.
For those who enjoy extra flavor and texture, sliced onions and bell peppers are grilled alongside the wors, adding a delightful sweetness and vibrant colors to the dish.
Once the sausages are cooked to perfection, they are allowed to rest briefly, allowing the flavors to meld and the juices to redistribute. This resting period ensures that each slice of wors is juicy, tender, and bursting with flavor.
Served hot off the grill, the barbecued wors is a feast for the senses. Whether enjoyed on its own or paired with traditional sides like pap or chakalaka, this dish embodies the spirit of outdoor gatherings and shared meals, bringing people together over delicious food and memorable moments.
Ingredients
1 kg (about 2.2 lbs) South African boerewors or your favorite sausage
Olive oil or cooking spray, for greasing the grill
Optional: Sliced onions and bell peppers for serving
Preparation
Prepare the Wors:
If using boerewors or similar sausage, cut it into individual links or coils, each about 10-12 cm (4-5 inches) long. You can also leave them as long coils for a rustic presentation.
Preheat the Grill:
Preheat your grill to medium-high heat. Ensure the grill grates are clean and lightly greased with olive oil or cooking spray to prevent sticking.
Grill the Wors:
Once the grill is hot, place the wors links or coils directly onto the grill grates.
Grill the wors for about 15-20 minutes, turning occasionally with tongs to ensure even cooking and to develop a nicely browned exterior.
If you like, you can also grill some sliced onions and bell peppers alongside the wors for added flavor and a colorful accompaniment.
Check for Doneness:
To check if the wors is cooked through, insert a meat thermometer into the thickest part of one sausage. The internal temperature should reach at least 160°F (71°C) for pork sausage or 165°F (74°C) for beef sausage.
Rest and Serve:
Once the wors is cooked to perfection, remove it from the grill and let it rest for a few minutes. This helps the juices settle and keeps the sausage moist and flavorful.
Serve the barbecued wors hot off the grill, accompanied by the grilled onions and peppers if desired.
Traditional sides like pap (maize meal porridge), chakalaka (spicy vegetable relish), or a fresh green salad complement the flavors of the barbecue wors beautifully.
Enjoy your deliciously grilled barbecued wors, a flavorful and satisfying dish that's perfect for gatherings or casual outdoor meals
Click HEREÂ to read about the traditions of barbecue and why is it called a "braai" in South Africa
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