Whether you are braaiing or cooking on the stove top, the same principal applies. Never poke boerewors while cooking – the aim is to keep all the juice in so as to retain the flavour. When cooking on the braai do so over medium heat and do not clamp the sausage tightly into a grid as this will prevent the fat from mingling inside the casing. When pan-frying, start the sausage in liquid for about 5 minutes to soften the casing and to prevent bursting. You can use water, beer, wine or stock, about half a cup should do. This method also has the advantage that it allows excess fat to be drained away. Drain off any liquid and cook over a medium heat until brown.
Posted on: Wed, 04 Sep 2013 11:16:46 +0000
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