Boerewors Braai

Ingredients

• 500 g Boerewors
• 0.5 tsp Kosher Salt
• 1 tbsp Olive Oil
• 0.25 tsp Black Pepper
• 4 tbsp Mrs Ball's Chutney
• 1 pcs Lemon
• 2 tbsp Parsley

Method

1. Pat {boerewors} dry so it browns instead of steaming, then rub lightly with {olive_oil} and season all over with {kosher_salt} and {black_pepper}.
2. Warm {mrs_balls_chutney} in a small saucepan over low heat until glossy and loose, then brighten with a squeeze of {lemon}.
3. Cook {boerewors} over medium hardwood coals on a braai grid, turning once, for deep browning without splitting the casing; braai until juicy and cooked through and an instant-read thermometer reads about 70C in the center.
4. Rest {boerewors} off the heat so the juices settle and the sausage stays succulent.
5. Serve {boerewors} with the warm {mrs_balls_chutney}, then finish with {parsley} and another light squeeze of {lemon} for freshness.