Print

South African Braai Boerewors Coil Recipe with Spicy Chakalaka

South African braai boerewors coil - featured image
Print Recipe

A flavorful South African braai boerewors coil paired with a spicy, tangy vegetable relish called chakalaka. Perfect for outdoor gatherings and easy to prepare.

Ingredients

Scale
  • 1 lb (450 g) boerewors sausage coil
  • 1 tbsp vegetable oil (for grilling)
  • Optional: extra spices like coriander or smoked paprika
  • 2 tbsp vegetable oil (sunflower or canola) for chakalaka
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 medium carrots, grated
  • 1–2 fresh chili peppers, finely chopped (adjust to taste)
  • 1 can (14 oz/400 g) baked beans in tomato sauce
  • 1 can (14 oz/400 g) chopped tomatoes
  • 1 tbsp curry powder (Madras or mild)
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp white vinegar
  • 1 tsp brown sugar (optional)

Instructions

  1. Heat 2 tablespoons of vegetable oil in a medium skillet over medium heat (about 5 minutes). Add the finely chopped onion and sauté until translucent, roughly 4-5 minutes.
  2. Add the minced garlic and chopped chili peppers, stirring for about 1 minute until fragrant.
  3. Stir in the diced green and red bell peppers, then add the grated carrots. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften but still retain some bite.
  4. Mix in the curry powder and smoked paprika, letting the spices toast lightly for 1-2 minutes.
  5. Pour in the canned tomatoes and baked beans (with their sauce). Stir to combine, then reduce heat to low and simmer for 10-15 minutes, uncovered, to thicken the mixture. Add salt, pepper, white vinegar, and brown sugar to balance flavors. Taste and adjust seasoning as needed.
  6. Preheat your braai or grill to medium heat (about 350°F/175°C). If using charcoal, wait until the coals are covered with white ash.
  7. Lightly oil the grill grate or brush the boerewors coil with vegetable oil to prevent sticking.
  8. Place the boerewors coil on the grill. Cook slowly for 15-20 minutes, turning every 4-5 minutes with tongs. Avoid piercing the sausage so the juices stay locked inside.
  9. Check that the internal temperature of the boerewors reaches 160°F (71°C). The sausage should be firm but juicy, with nice grill marks.
  10. Remove the boerewors coil from the grill and let it rest for 5 minutes.
  11. Slice the coil into generous portions and serve warm alongside the spicy chakalaka.

Notes

Cook boerewors over moderate heat to prevent casing from bursting. Turn frequently with tongs without piercing the sausage. Let boerewors rest after grilling to keep it juicy. Chakalaka tastes better after resting for a few hours or overnight. For milder chakalaka, reduce or omit fresh chilies and use sweet paprika instead. Liquid smoke can be added to chakalaka for smoky flavor if not using charcoal grill.

Nutrition

Keywords: boerewors, braai, chakalaka, South African, sausage, spicy relish, barbecue, grill, outdoor cooking

Find it online: https://rowanrecipes.com/south-african-braai-boerewors-coil-recipe-with-spicy-chakalaka-easy-guide/