Classic South African Grilled Boerewors

1.Prepare your grill for medium-high heat. If using charcoal, ensure the coals are glowing red with a light layer of ash. If using gas, preheat to approximately 200°C (400°F).

2.Carefully uncoil the boerewors if it's tightly packed, but do not cut it into individual sausages. Keep it in a continuous coil or long piece.

3.Lightly brush the boerewors with olive oil. This helps prevent sticking and promotes even browning.

4.Place the boerewors on the preheated grill. Grill for 15-20 minutes, turning every 3-5 minutes to ensure even cooking and to prevent burning.

5.Avoid pricking the boerewors with a fork, as this can cause the juices to escape, leading to a dry sausage. Use tongs to turn it.

6.Cook until the boerewors is golden brown on all sides and cooked through. The internal temperature should reach 71°C (160°F).

7.Once cooked, remove the boerewors from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute.

8.Season with salt and freshly ground black pepper to taste. Serve hot with chutney or tomato relish and crusty bread or pap, if desired.